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1
Preheat oven to 325F.
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2
Generously grease a 9x13-inch baking pan or coat with nonstick spray.
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3
In a medium bowl, thoroughly stir together the flour, ground espresso beans, baking powder, and salt -- set aside.
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4
In a large bowl, with electric mixer on medium speed, beat together butter, brown sugar, corn syrup, coffee mixture, vanilla, and almond extract until lightened and fluffy.
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5
Stir or beat in the flour mixture, then the pecans and candy, until evenly incorporated.
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6
Turn out the mixture into the pan, spreading to the edges.
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7
Place a sheet of wax paper over the layer, and press it out until flat and smooth on top.
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8
Peel off and discard the paper.
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9
Bake in the middle of the oven for 23-27 minutes or until just barely firm when pressed in the center and faintly darker at the edges; be careful not to overbake.
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10
Transfer to a wire rack and let stand until barely warm.
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11
For the icing -- In a small bowl, vigorously stir together the powdered sugar, butter, coffee mixture, vanilla and almond extract until well blended and smooth.
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12
Stir in enough warm water, a little at a time, to yield a slightly runny icing.
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13
Using a table knife, immediately spread the icing evenly over the bars, work quickly, at the icing firms rapidly.
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14
Let stand until completely cooled and the icing is completely set.about 1 hour.
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15
Using a large sharp knife cut into 24 bars, wipe knife clean between cuts.
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16
Store in an airtight container for up to 1 week or freeze up to 1 month.
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17
If freezing, leave the slab whole, then cut into bars when partially thawed.
