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1
To prepare shortbread crust:.
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Heat the oven to 375*F (190*C).
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Line a 9-inch square baking pan with foil; lightly butter the foil.
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Mix the flour and sugar in medium bowl.
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Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs.
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Press the mixture firmly into the bottom of the prepared pan.
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Bake for 15 to 20 minutes or until very lightly browned.
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Remove the pan from the oven to a wire rack.
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Cool slightly.
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To prepare the nutty topping:
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Stir the egg and instant coffee in a medium bowl until well blended.
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Stir in the brown sugar, corn syrup, butter and vanilla until well blended.
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Stir in the nuts.
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Spread the mixture evenly over the warm crust.
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Bake for 20 to 25 minutes or until the topping is firm around the edges and slightly soft in the center.
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Cool the bars completely on a wire rack.
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Cut into bars to serve.
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Store in a tightly covered container.
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Note: You can double this recipe and press the crust mixture firmly onto the bottom of a buttered foil-lined 15 x 10 x 1-inch baking pan.
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Bake 20 minutes or until very lightly browned.
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Spread the topping over the warm crust.
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22
Bake for 15 to 20 minutes or until the topping is firm around the edges and slightly soft in the center.
