1 (19.8 oz.) pkg. Duncan Hines brownie mix
1/2 c. butter, softened
2 c. confectioners' sugar
3 tbsp. green creme de menthe
1 c. semi-sweet chocolate chips
6 tbsp. butter
About 10 Andes candies (mint parfait), coarsely chopped

Bake brownies in a 9x13 inch pan according to package directions for chewy brownies. Cool.

Beat 1/2 cup butter with sugar and creme de menthe in a large bowl until smooth. Spread over brownies.

Prepare chocolate glaze: Stir chocolate chips and 6 tablespoons butter over low heat until melted and smooth. Cool; pour over creme de menthe layer and spread evenly. Before glaze sets, sprinkle with mint wafers.