1ST LAYER:

1 c. sugar
1/2 c. butter
1 c. flour
4 eggs, beaten
1 (16 oz.) can Hershey's chocolate syrup
1 tsp. vanilla
1/2 tsp. salt

Beat all of the above. Pour into greased 9 x 13 inch pan. Bake at 350 degrees for 25 minutes. Check with toothpick. Let stand until very cool. 50 small squares.

2ND LAYER:

1/2 c. butter (butter won't harden)
2 c. powdered sugar
4 tbsp. creme de menthe (may vary)

Beat together. Spread on top of 1st Layer. Let stand before you add next layer.

3RD LAYER:

1 (6 oz.) pkg. semi-sweet chocolate chips
6 tbsp. butter

Melt together. Cool. Spread on top of 2nd layer. Cool well (not in refrigerator). Cut in small squares. Put in cupcake liners. Tea size. These freeze well.