Publisher Photo
Publisher Photo
I spotted this recipe in a newspaper when teaching in California more than 20 years ago. Even today, my son says these are his all-time favorite treat.
Recommended: 7 Pudgy Pie Recipes
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling

Ingredients

  • 3/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon instant coffee granules
  • 1/2 teaspoon ground ginger
  • 1/2 cup butter or margarine
  • 1 cup butterscotch chips, divided
  • 1 egg
  • 1/2 cup chopped salted peanuts

Directions

In a bowl, combine the first five ingredients; set aside. In a heavy saucepan over low heat, melt butter and 2/3 cup butterscotch chips. Remove from the heat. Stir in the dry ingredients and egg; mix well.
Spread into an ungreased 15-n. x 10-in. x 1-in. baking pan. Sprinkle with peanuts and remaining chips. Bake at 300° for 25-30 minutes or until lightly browned. Immediately cut into bars and remove from pan. Cool on wire racks. Store in an airtight container. Yield: about 3 dozen.
Originally published as Spicy Butter Thins in Best of Country Cookies 1999, p80

Nutritional Facts

1 each: 88 calories, 6g fat (4g saturated fat), 13mg cholesterol, 41mg sodium, 8g carbohydrate (6g sugars, 0 fiber), 1g protein.

  • 3/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon instant coffee granules
  • 1/2 teaspoon ground ginger
  • 1/2 cup butter or margarine
  • 1 cup butterscotch chips, divided
  • 1 egg
  • 1/2 cup chopped salted peanuts
  1. In a bowl, combine the first five ingredients; set aside. In a heavy saucepan over low heat, melt butter and 2/3 cup butterscotch chips. Remove from the heat. Stir in the dry ingredients and egg; mix well.
  2. Spread into an ungreased 15-n. x 10-in. x 1-in. baking pan. Sprinkle with peanuts and remaining chips. Bake at 300° for 25-30 minutes or until lightly browned. Immediately cut into bars and remove from pan. Cool on wire racks. Store in an airtight container. Yield: about 3 dozen.
Originally published as Spicy Butter Thins in Best of Country Cookies 1999, p80

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