1 1/2 c. graham cracker crumbs
1 c. almonds, toasted and chopped
1/2 c. butter
1/4 c. gran. sugar
1/3 c. cocoa
1 egg, slightly beaten
1 1/2 tsp. vanilla
3 tbsp. kahlua

Combine graham cracker crumbs and almonds in a large bowl. Melt butter in small saucepan over low heat. Add sugar, cocoa, eggs and vanilla. Cook slowly for 4 minutes or until thickened. Pour over crumb mixture, tossing gently. Sprinkle kahlua over mixture and mix gently. Press into bottom of 7" x 11" pan. Place in freezer.

ICING:

6 tbsp unsalted butter, softened
1 1/3 c. conf. sugar
1 tbsp. cream or milk
3 tbsp. kahlua

Beat together butter and confectioners sugar in medium bowl. Add cream and kahlua, and mix well. Spread over bar layer. Freeze until firm.

TOPPING:

1 1/2 tbsp. butter
4 oz. semi-sweet chocolate

Melt butter and chocolate in small saucepan over low heat. Spread over icing. Cut into bars and freeze. Remove from freezer 30 minutes before serving.