Instructions: 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 for $7.40 CDN [Apr 95]

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