CAPPUCCINO NANAIMO BARS

Steps:

• Set oven to 350 degrees F.
• Butter an 8 x 8-inch baking dish.
• For the crust; in a bowl stir the melted butter with sugar.
• Add in sifted cocoa powder; blend well to combine.
• Add/mix in egg and vanilla.
• Add in the cookie crumbs, coconut and chopped walnuts; mix with a wooden spoon until well combined.
• Transfer/press the mixture to the prepared baking dish then spread out evenly.
• Bake for about about 8 minutes.
• Cool to room temperature then refrigerate for 30 minutes, or until completely cold.
• For the filling; in a bowl beat butter with custard powder until smooth.
• In a small saucepan heat the half and half with coffee granules; stirring until the granules are just dissolved (do not heat until hot) cool to room temperature.
• When the mixture is cool transfer to a mixing bowl; add in 2 cups icing suger to start; beat until smooth and fluffy adding in more icing sugar a tablespoon at a time until you reach a desired consistancy.
• Spread over the cool crust.
• Chill while preparing the chocolate topping.
• For the topping in the microwave using a microwave-safe bowl melt the chocolate with butter removing and stirring until smooth.
• Add in the whipping cream; stir until completely incorporated with the chocolate; quickly spread over the filling.
• Chill for about 1 hour (remove after about 20 minutes of chilling or until the chocolate topping is semi-firm but not hard, and cut into squares, this will prevent the chocolate topping from cracking while slicing) place the sliced bars back in the fridge to continue chilling.
• Cut into about 1-inch squares or as desired.