Ingredients: (Makes 20)
15 ml/1 tablespoon ground coffee
15 ml/1 tablespoon near-boiling water
115 g/4 oz/� cup butter, softened
30 ml/2 tablespoons smooth peanut butter
75 g/3 oz/scant � cup caster (superfine) sugar
75 g/3 oz cornflour (cornstarch)
185 g/6� oz plain (all-purpose) flour
For the topping:
175 g/6 oz/� cup butter
175 g/6 oz/� cup soft light brown sugar
30 ml/2 tablespoons golden (light corn) syrup
175 g/6 oz/1 cup shelled pecan nuts, halved
Preheat the oven to 180�C/350�F/Gas 4. Grease and line a 18 x 28 cm/7 x 11 inch tin (pan) with greaseproof (waxed) paper. Put the ground coffee in a small heatproof 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 the butter, peanut butter, sugar and coffee until light. Sift the cornflour and flour together and mix in to make a smooth dough.
Press into the base of the tin and prick all over with a fork. Bake for 20 minutes. To make the topping, put the butter, sugar and syrup in a pan and heat until melted. Bring the mixture to the boil.
Simmer for 5 minutes, then stir in the pecan nuts. Spread the topping evenly over the base. Leave in the tin until cold, then cut into squares or bars. Remove from the tin and serve.
Source : allrecipes.com