Recipe: Butterscotch Pinwheels (re: Candy Cake Roll)

BUTTERSCOTCH PINWHEELS

FOR THE BASE DOUGH:
1 cup (6 oz. pkg.) semi-sweet chocolate chips
2 tbsp. shortening
1 (15 oz.) can sweetened condensed milk
1 cup flour
1 tsp. pure vanilla
FOR THE BUTTERSCOTCH FILLING:
1 cup (6 oz. pkg.) butterscotch chips
2 tbsp. shortening
1/2 cup chopped walnuts or pecans

PREPARE THE BASE DOUGH:
Preheat oven to 325 degrees F. Grease a 15x10x1-inch jelly roll pan, lined with waxed paper, and grease again. Sprinkle a clean kitchen towel with confectioner's sugar.

Melt chocolate and shortening in top of double boiler over boiling water. Remove from heat.

Add milk, flour and vanilla. Blend well. Spread in prepared jelly roll pan.

Bake at 325 degrees for 8 minutes.

PREPARE BUTTERSCOTCH FILLING:
Melt butterscotch chips with shortening in top of double boiler over boiling water.

TO FILL AND SHAPE THE DOUGH:
Immediately turn out chocolate base onto a towel which has been sprinkled with confectioners' sugar. Spread with Filling. After filling is spread over base dough, sprinkle with nuts.

Roll up, starting with 15-inch side. Wrap; chill 6 hours or overnight.

TO BAKE THE PINWHEELS:
Cut into 1/4-inch slices.

Bake for approximately 8 minutes in a 325 degree oven.

Makes approximately 5 dozen pinwheel cookies