Title: Cappuccino nanaimo bars
 Categories: Bars
      Yield: 24 Servings
 
    1/2 c  Unsalted butter
    1/3 c  Unsweetened cocoa powder
    1/4 c  Granulated sugar
      1    Egg; lightly beaten
  1 1/2 c  Graham cracker crumbs
      1 c  Shredded coconut
    1/2 c  Walnuts; finely chopped

MMMMM--------------------------FILLING-------------------------------
      2 tb Milk
      3 tb Unsalted butter
      2 ts Instant espresso powder; or
           -coffee granules
    1/2 ts Vanilla
      2 c  Icing sugar

MMMMM--------------------------TOPPING-------------------------------
      4 oz Semisweet chocolate;
           -coarsely chopped
      1 tb Unsalted butter
    1/2 ts 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 Per Bar: about
  190 calories, 2 g protein, 12 g fat, 22 g carbohydrate Source:
  Canadian Living magazine, Apr 95 Presented in article by Daphna
  Rabinovitch: "Bars & Squares: Blissful Bites" [-=PAM=-]
  PA_Meadows@msn.com