1/2 c. powdered sugar
3/4 c. cocoa
1 c. chopped nuts
3/4 c. unsalted butter, softened
3/4 c. evaporated milk
2 tbsp. instant coffee granules
1 (17 oz.) jar marshmallow creme
1/2 c. unsalted butter (cold)

Sift powdered sugar and cocoa into a heatproof bowl. Stir in nuts; set aside.

Melt softened butter in heavy saucepan. Stir in milk and coffee granules. Bring to a rolling boil over medium heat, stirring constantly until candy thermometer registers 234 degrees. Remove from heat; pour over cocoa mixture. Stir with wooden spoon until mixed completely.

Add marshmallow creme and cold butter, blend well. Cool completely and cut in squares.