1 1/4 c. butter
1/2 c. cocoa powder
3 1/2 c. powdered sugar
1 beaten egg
1 tsp. vanilla
2 c. graham cracker crumbs
1/3 c. creme-de-menthe
1 1/4 c. semi-sweet chocolate chips

In saucepan combine 1/2 cup butter and cocoa powder. Head and stir until well blended. Remove from heat, add 1/2 cup powdered sugar, egg, and vanilla. Stir in graham cracker crumbs and mix well. Press into 9 x 13 x 2 ungreased pan. Melt 1/3 cup butter and combine with creme-de-menthe, at low speed of mixer; beat in 3 cups powdered sugar until smooth. Spread over first layer. Chill 1 hour.

In saucepan combine 1/4 cup butter and chocolate chips until melted. Spread over mint layer and chill 1 to 2 hours. Cut and store in refrigerator.