By Alicia DanekJUMP TO RECIPE
Prep time: 20 minutes
Cook time: 20 minutes
- 1 tablespoon ground coffee
- 1 teaspoon boiling water
- 8 tablespoons butter, softened
- 2 tablespoons creamy peanut butter
- ½ cup sugar
- ⅔ cup cornstarch
- 1⅔ cup flour
- 1 teaspoon vanilla
- 12 tablespoons butter
- ¾ cup light brown sugar
- 2 tablespoons corn syrup
- 1 cup chopped pecans
Preheat oven to 350˚F.
Mix together the ground coffee and boiling water, and set aside for 4 minutes. Then, drain and discard the grounds.
Mix the flour and cornstarch together.
Cream the butter and peanut butter together. Then add the sugar and vanilla. T
Pour praline topping over the cooled shortbread and spread it until the top is covered. Let cool completely.
Remove from the pan and cut into squares or fingers.
In a saucepan, bring butter, sugar, and syrup to a boil. Turn down to a simmer, and let it cook for 5 minutes, stirring often.
Remove from heat and stir in nuts.