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. cream de menthe
1 1/2 c. semi-sweet chocolate pieces

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 powdered sugar, egg, and vanilla. Stir in graham cracker crumbs; mix well. Press into the bottom of an ungreased 12 x 9 pan.

Middle Layer: Melt another 1/2 cup of the butter. In a small bowl combine butter and cream de menthe. At low speed of mixer beat in the remaining 3 cups powdered sugar until smooth. Spread over chocolate layer; chill 1 hour.

Top layer: In small pan combine the remaining 1/4 cup butter and chocolate pieces. Cook and stir over low heat until melted. Spread over mint layer; chill 1-2 hours. Cut in small squares; store in refrigerator. Makes 96.