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Parve
Easy
8 Servings
Allergens 
40 Minutes
Diets
This shortbread is long on flavor. Yield: About 15 to 20 bars
1 tablespoon coffee
1 tablespoon boiling water
1/2 cup margarine
2 tablespoons Gefen Smooth Peanut Butter
1/2 cup sugar
1 and 2/3 cup Mishpacha Flour
2/3 cup Gefen Cornstarch (regular flour can be substituted)
3/4 cup margarine
3/4 cup light brown sugar
2 tablespoons Gefen Light Corn Syrup
1 cup pecans, halved
Preheat oven to 350 degrees Fahrenheit. Grease and line a seven- by 11-inch tin pan with wax paper.
Dissolve coffee in boiling water.
Cream margarine, peanut butter, sugar, and coffee until light.
In a separate bowl, sift together flour and cornstarch.
Mix flour mixture into creamed mixture to make smooth dough. Press dough into the bottom of the pan and prick all over with a fork.
Bake for 20 minutes. Meanwhile prepare topping.
Heat margarine, brown sugar, and syrup in a pan until melted.
Bring mixture to a boil. Simmer for five minutes, and then stir in nuts.
Spread topping evenly over base.
Leave in pan until cooled. Cut into squares or bars. Remove from pan and serve.
Photography and Styling by Chavi Feldman Food Prep by Chaya Ruchie Schwartz
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