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 coffee granules
1/2 teaspoon vanilla
2 cups powdered sugar

TOPPING:
4 ounces chocolate chips, 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 350�F 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.]