1 1/4 c. butter
1/2 c. cocoa
3 1/2 c. sifted confectioners' sugar
1 egg, beaten
1 tsp. vanilla
2 c. graham cracker crumbs
1/3 c. green creme de menthe
1 1/2 c. semi-sweet chocolate pieces

BOTTOM LAYER: Blend 1/2 cup butter and cocoa in saucepan over low heat. Remove from heat, add 1/2 cup sugar, egg, vanilla and crumbs. Mix well and press into bottom of 9x13 inch pan.

MIDDLE LAYER: Melt 1/2 cup butter. In bowl, combine butter and creme de menthe. On low speed of mixer, mix in 3 cups sugar until smooth. Spread over first layer. Chill 1 hour.

TOP LAYER: Combine 1/4 cup butter and chocolate pieces in saucepan over low heat, stirring until melted. Spread over mint layer. Chill 1-2 hours. Cut into tiny squares. Store in refrigerator.