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 Cups Graham cracker crumbs
1 Cup Shredded coconut
1/2 Cup Walnuts -- finely chopped

FILLING:
2 Tablespoons Milk
3 Tablespoons Unsalted butter
2 Teaspoons Instant espresso powder or coffee granules
1/2 Teaspoon Vanilla
2 Cups Icing sugar

TOPPING:
4 Ounces Semisweet chocolate-coarsely chopped
1 Tablespoon Unsalted butter
1/2 Teaspoon Instant espresso powder

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 180C oven for 10-12 minutes or until just firm. Let cool completely on rack.

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.

Topping: Meanwhile, in top of double boiler over hot (not boiling) water, melt together 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