Cappuccino Nanaimo Bars

• 1/2 cup unsalted butter
• 1/3 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1 egg, lightly beaten
• 1-1/2 cup graham cracker crumbs
• 1 cup shredded coconut
• 1/2 cup walnuts, finely chopped
• 2 tbsp. milk
• 3 tbsp. unsalted butter
• 2 tsp. instant espresso powder
• coffee granules
• 1/2 tsp. vanilla
• 2 cups icing sugar
• 4 oz. semisweet chocolate, coarsely chopped
• 1 tbsp. unsalted butter
• 1/2 tsp. instant espresso powder

1. In heavy saucepan, combine butter, cocoa, sugar and egg; cook over low heat, stirring, until butter has melted.
2. Remove from heat; stir in graham cracker crumbs, coconut and walnuts.
3. Pat evenly into greased 9-inch square cake pan.
4. Bake in 350F 180C oven for 10-12 minutes or until justfirm.
5. Let cool completely on rack.
6. Filling: In small saucepan, heat milk, butter, espresso powder and vanilla over low heat until butter has melted and espresso powder has dissolved.
7. Transfer to mixing bowl; let cool.
8. Beat in sugar until thickened and smooth; spread evenly over cooled base.
9. Refrigerate forabout 45 minutes or until firm.
10. Topping: Meanwhile, in top of double boiler over hot (not boiling) water, melt together chocolate, butter and espresso powder; spread overfilling.
11. With sharp knife, score topping only into bars.
12. Refrigerate until topping is set.
13. Cut into bars.
14. Bars can be covered and refrigerated for up to 5 days or frozen inairtight container for up to 1 month.

unsalted butter, cocoa, granulated sugar, egg, graham cracker crumbs, shredded coconut, walnuts, milk, unsalted butter, espresso powder, coffee granules, vanilla, icing sugar, semisweet chocolate, unsalted butter, espresso powder

Taken from www.foodgeeks.com/recipes/1540 (may not work)