10 oz. (2 1/2 sticks) unsalted 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
1/4 c. creme de menthe
1 1/2 c. semi-sweet chocolate chips

In a saucepan, combine 4 ounces (1 stick) of the butter and the cocoa. Heat and stir until smooth. Remove from the heat and add 1/2 cup of the powdered sugar, egg and vanilla. Stir in the graham cracker crumbs. Press into an ungreased 13x9-inch pan.

Melt 4 ounces of the butter with the creme de menthe. With a mixer, whip in the remaining 3 cups of powdered sugar until smooth. Spread evenly over the graham cracker crust. Chill for 1 hour.

In a saucepan, melt the remaining 2 ounces of the butter and the chocolate chips. Spread over the other layers. Refrigerate for 24 hours. Allow to stand at room temperature for 10 minutes before slicing. Cut into squares. Makes 24.