Mocha Pecan Nanaimo Bars

Line 9-inch (2.5 L) square metal cake pan with parchment paper to extend 1 inch (2.5 cm) above rim on 2 sides, or grease; set aside.

In saucepan, melt together butter, cocoa, brown sugar and coffee granules, stirring until smooth. Let cool slightly.

In large bowl, whisk pecans with graham cracker crumbs. Pour in butter mixture, vanilla and egg; stir to combine. Press into prepared pan. Bake in centre of 350°F (180°C) oven just until firm to the touch, about 8 minutes. Let cool in pan on rack.

Filling: In large bowl, stir together cream, coffee granules and vanilla until coffee dissolves. Add half of the icing sugar and the butter; beat until smooth. Beat in remaining sugar. Spread over base; chill until firm, about 45 minutes.

Topping: Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter, stirring occasionally. Let cool. Spread over filling; sprinkle with chopped pecans, pressing lightly into chocolate. Chill until firm, 1 hour. (Make-ahead: Cover and refrigerate for up to 1 week or overwrap in heavy-duty foil and freeze for up to 2 weeks.)

Using parchment paper handles, transfer bars to cutting board; peel paper from sides. Wiping knife with damp cloth between cuts, trim edges and cut into bars or squares as desired.