1 1/4 cup butter
½ cup unsweetened cocoa powder
3 ½ cups powdered sugar, sifted
1 beaten egg
1 tsp. vanilla
2 cups graham cracker crumbs
1/3 cup green crème de menthe
1 ½ cups semi-sweet chocolate pieces

Bottom layer:

In a saucepan heat ½ cup butter and cocoa until well blended. Remove from heat. Add ½ cup powdered sugar, egg, and vanilla. Stir in the graham cracker crumbs and mix well. Press into the bottom of a 9"x13" pan (ungreased).

Middle layer:

Melt ½ cup butter. In a mixing bowl combine the butter and crème de menthe. At low speed beat in 3 cups powdered sugar till smooth. Spread on crumb layer. Chill for 1 hour.

Top layer:

In a small saucepan melt remaining 1/4 cup butter and the chocolate pieces until smooth. Spread over the mint layer. Chill 1-2 hours. Cut into small squares and store in the refrigerator. Makes 96 squares.


~Print this recipe~