1 1/2 c. graham cracker crumbs
1 c. chopped pecans or walnuts
1/4 c. sugar
1/3 c. cocoa
1 egg, slightly beaten
1 1/2 tsp. vanilla
6 tbsp. Kahlua
6 tbsp. unsalted butter
1 tbsp. milk or cream
1 3/4 c. powdered sugar
4 oz. semi-sweet chocolate pieces

In a 7x11x2 baking dish combine graham cracker crumbs and nuts; set aside. In a small saucepan combine 1/2 cup butter, sugar, cocoa, egg, and vanilla; mix well. Cook slowly, stirring about 4 minutes until thickened. Pour into crumb mixture and mix thoroughly. Press into layer on bottom of pan. Drizzle with 3 tablespoons Kahlua and place in freezer.

Cream the unsalted butter until fluffy. Add milk and 3 tablespoons Kahlua; blend. Gradually add powdered sugar, mixing until smooth and creamy. Spread on the chilled graham cracker layer and return to freezer until firm.

Melt 1 1/2 tablespoons butter and the semi-sweet chocolate pieces in small pan over low heat. Stir to blend. Using a spatula, spread in a thin layer over the firm powdered sugar layer. The chocolate will harden quickly, so work fast. Slice into bars. May be refrigerated for 3 weeks or frozen for 3 months.