Kona Coffee Nanaimo Bars

• For the bottom layer
• 1/2 cup unsalted butter
• 1/4 cup sugar
• 5 tablespoons unsweetened cocoa
• 1 large egg, beaten
• 1-1/4 cups graham cracker crumbs
• 1/2 cup macadamia nuts, finely chopped and lightly toasted
• 1/2 cup shredded coconut (sweetened or unsweetened)
• For the middle and top layers
• 1/2 cup unsalted butter
• 2 tablespoons plus 2 teaspoons heavy cream
• 2 tablespoons cornstarch
• 1 pinch salt
• 1/8 teaspoon vanilla extract
• 2 cups confectioner's sugar
• 3 teaspoons all-natural coconut flavoring (not oil)
• 4 ounces bittersweet chocolate
• 2 tablespoons unsalted butter
• 2 tablespoons Hawaiian Kona coffee, brewed to double strength
• 1/4 cup chocolate-covered espresso beans, coarsely chopped

1. For the bottom layer: Melt butter, sugar, and cocoa in the top of a double boiler. Add egg and cook until thick, stirring constantly. Remove from heat. Stir in graham cracker crumbs, macadamia nuts, and coconut. Press firmly into an ungreased 8- by 8-inch pan and chill in the refrigerator before proceeding to the next step.
2. For the middle layer: Beat together the butter, cream, cornstarch, salt, vanilla, and confectioner's sugar until well combined, light, and fluffy. Add coconut flavoring and mix thoroughly. Spread over bottom layer and chill again.
3. For the top layer: Melt chocolate and butter, together with the coffee, over low heat. Cool to room temperature. Once cool, pour over the middle layer. Top with the crushed espresso beans and chill once more. When the top layer has set, cut into squares and serve.

layer, unsalted butter, sugar, unsweetened cocoa, egg, graham cracker crumbs, nuts, coconut, layers, unsalted butter, heavy cream, cornstarch, salt, vanilla, sugar, allnatural coconut, bittersweet chocolate, unsalted butter, hawaiian, chocolatecovered espresso beans

Taken from food52.com/recipes/2904-kona-coffee-nanaimo-bars (may not work)