1 1/4 c. butter
1/2 c. unsweetened cocoa powder
3 1/2 c. sifted powdered sugar
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 pieces

FOR BOTTOM LAYER: In saucepan, combine 1/2 cup of the butter and the cocoa powder. Heat and stir until well blended. Remove from heat; add 1/2 cup of the powdered sugar, the egg, and vanilla. Stir in graham cracker crumbs. Mix well. Press into the bottom of an ungreased 9x13x2 inch baking pan.

FOR MIDDLE LAYER: Melt another 1/2 cup of the butter. In small mixer bowl, combine melted butter and creme de menthe. At low speed of electric mixer, beat in the remaining 3 cups powdered sugar until smooth. Spread over the chocolate layer. Chill 1 hour.

FOR TOP LAYER: In small saucepan, combine the remaining 1/4 cup butter and chocolate pieces. Cook and stir over low heat until melted. Spread over mint layer. Chill 1 or 2 hours. Cut in small squares. Store in refrigerator. Seal each piece in clear plastic wrap for gifts. Makes about 96 squares.