3 1/2 c. confectioners sugar, sifted
1 1/4 c. butter
1/2 c. unsweetened cocoa powder
1 beaten egg
1 tsp. vanilla
2 c. graham cracker crumbs
1/3 c. green creme de menthe
1 1/2 c. semi - sweet chocolate bits (you can substitute milk chocolate chips
for semi - sweet)

For bottom layer, in sauce pan combine 1/2 cup butter and the cocoa. Heat and stir until blended. Remove from heat, add 1/2 cup confectioners sugar, egg, and vanilla. Stir in crumbs. Mix well. Press into bottom of ungreased 13 x 9 inch pan.

For middle layer, melt another 1/2 cup butter. In small mixer bowl, combine with creme de menthe. At low speed, beat in remaining powdered sugar until smooth. Spread over chocolate layer. Chill at least 1 hour.

For top layer, in sauce pan combine 1/4 cup butter and chocolate bits. Cook and stir until melted. Cool slightly, spread over mint layer. Chill 1 to 2 hours. Cut into squares. Hint: chocolate will crack when cutting if too hard. Allow to sit at room temperature for a few minutes. Use sharp knife dipped in warm water. Wrap in Saran wrap.

Variation: use top layer recipe for both bottom and top. Chill bottom layer before adding creme de menthe layer.

Hint: Chocolate chips may be substituted with semi - sweet.