Mix graham cracker crumbs and almonds in large bowl.
Melt butter in small pan over low heat. Add sugar, cocoa, egg and vanilla. Cook slowly for 4 minutes or til thickened. Pour over crumb mixture; toss gently. Sprinkle Kahlua over mixture and mix gently. Press into bottom of 7 x 11 inch pan. Place in freezer.
Beat together butter and powdered sugar in medium bowl. Add cream and Kahlua; mix well. Spread over bar layer. Freeze til firm.
Melt butter and chocolate in small pan over low heat. Spread over icing. Cut into bars and freeze. Remove from freezer 30 minutes before serving. Makes 3 dozen.