1-1/4 c. butter (divided)
1/2 c. cocoa
3-1/2 c. sifted powdered sugar (divided)
1 egg, beaten
1 tsp. vanilla
2 c. graham cracker crumbs
1/3 c. Creme de menthe
1-1/2 c. semi-sweet choc. morsels

In saucepan combine 1/ cup butter and cocoa. Heat and stir until well blended. Remove from heat; add powdered sugar, egg, and vanilla. Stir in graham cracker crumbs; mix well. Press into bottom of ungreased 13 x 9 x 2 inch baking pan, set aside. Melt another 1/2 cup butter and mix with Creme de menthe; beat in remaining 3 cups powdered sugar at low speed of mixer until smooth. Spread over the chocolate layer. Chill 1 hour.

In small saucepan combine remaining 1/4 cup butter and chocolate morsels. Cook and stir over low heat until melted. Spread over mint layer. Chill 1 to 2 hours. Cut into small squares. Store in refrigerator. Seal each piece in plastic wrap for gifts. Makes about 96 squares. Allow to come to room temperature for ease in cutting.