Pecan Toffee Shortbread
From crossfire 17 years ago
- 25 minutes to make
- Serves 10
Coffee shortbread is topped with pecan studded toffee...yummy
Ingredients
- 1 tbsp ground coffee shopping list
- 1 tbsp near boiling water shopping list
- 1/2 cup butter, softened shopping list
- 2 tbsp peanut butter shopping list
- 1/2 cup superfine sugar shopping list
- 2/3 cup cornstarch shopping list
- 1 2/3 cup flour shopping list
- TOPPING: shopping list
- 3/4 cup butter shopping list
- 3/4 cup liight brown sugar shopping list
- 2 tbsp light corn syrup shopping list
- 1 cup shelled pecan nuts, halved shopping list
How to make it
- Preheat the oven to 350 degrees
- Gease and line a 7 x 11 inch pan with waxed paper.
- Put coffee in a small bowl and pour the hot water over it. Leave to steep for 4 minutes. Strain through a sieve into a bowl. Discard the grounds.
- Cream butter, peanut butter, sugar and coffee until light. Sift the corstarch and flour together and mix in, it will make crumbs.
- Press into the base of the pa and prick all over with a fork. Bake for 20 minutes.
- Topping: put butter, sugar and syrup in a pan ad heat until melted. Bring the mixture to a boil.
- Simmer for 5 minutes, then stir in pecan nuts. Spread the topping evenly over the base. Leave in the pan until cold, then cut into squares.
- Remove the pan and serve.
kukla
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" It was excellent "