Cappuccino Nanaimo Bars

These are absolutely delightful!  A grown up version of Nanaimo bars you and your friends will love.

1/2 cup unsalted butter
1/3 cup unsweetened cocoa powder
1/4 cup granulated sugar
1 egg, lightly beaten
1 1/2 cups graham cracker crumbs
1 cup shredded coconut (I have a coconut hater in my house so I use chopped almonds)
1/2 cup finely chopped walnuts

Filling
2 tbsp milk
3 tbsp unsalted butter
2 tsp instant espresso powder or coffee granules
1/2 tsp vanilla
2 cups icing sugar

Topping
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.  Remove from heat; stir in graham cracker crumbs, coconut and walnuts.  Pat evenly into greased 9 inch square cake pan.  Bake in 350F oven for 10 to 12 minutes or until just firm.  Let cool completely on rack.
2. Filling:  in small saucepan, heat milk, butter, espresso powder and vanilla over low heat until butter has melted and espresso powder has dissolved.  Transfer to mixing bowl; let cool.  Beat in sugar until thickened and smooth; spread evenly over cooled base.  Refrigerate for about 45 minutes or until firm.
3. Topping:  Meanwhile, in top of double boiler over hot (not boiling) water, melt toether chocolate, butter and espresso powder; spread over filling.  With sharp knife, score topping only into bars.  Refrigerate until topping is set.  Cut into bars.

Bars can be covered and refrigerated for up to 5 days or frozen in airtight container for up to 1 month.  Makes 24 bars, about 190 calories, 2 g protein, 12 g fat, 22 g carbohydrate.