1/2 c. butter
1/2 c. cocoa
1/2 c. powdered sugar

Heat and stir the cocoa and butter. Blend in the powdered sugar. Add 2 cups graham cracker crumbs and press into a 9 x 13 inch pan.

NEXT LAYER:

1/2 c. butter
1/3 c. cream de menthe
3 c. powdered sugar

Melt the butter and add the cream de menthe and slowly add the powdered sugar. Spread on top of crust and refrigerate for 1 hour.

TOP:

Melt 1/4 cup butter and 1/2 cup chocolate chips and spread on top and refrigerate.