1 c. (6 oz. pkg.) semi-sweet chocolate chips
2 tbsp. shortening
1 (15 oz.) can sweetened condensed milk
1 c. flour
1 tsp. pure vanilla
1/2 c. chopped walnuts or pecans

Melt chocolate and shortening in top of double boiler over boiling water. Remove from heat. Add milk, flour and vanilla. Blend well. Spread in 15"x10"x1" jelly roll pan which has been greased, lined with waxed paper and greased again.

Bake at 325 degrees for 8 minutes. Prepare filling while baking. Immediately turn out chocolate base onto a towel which has been sprinkled with confectioners' sugar. Spread with Filling.

BUTTERSCOTCH FILLING:

1 c. (6 oz. pkg.) butterscotch chips
2 tbsp. shortening

Melt butterscotch chips with shortening in top of double boiler over boiling water.

After filling is spread over base dough, sprinkle with nuts. Roll up, starting with 15" side. Wrap; chill 6 hours or overnight. Cut into 1/4" slices. Bake for approximately 8 minutes in a 325 degree oven. Yield: approximately 5 dozen pinwheel cookies.