Ingredients
1 1/4 cups butter or margarine
1/2 cup unsweetened cocoa powder
3 1/2 cups powdered sugar -- sifted
1 egg -- beaten
1 teaspoon vanilla
2 cups graham cracker crumbs
1/3 cup creme de menthe
1 1/2 cups semi-sweet chocolate chips
Method
For bottom layer: In sauce pan 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 the powdered sugar,
the egg
and vanilla.
Stir in graham cracker crumbs. Mix well. Press into bottom of an
ungreased
13x9x2" baking pan.
For middle layer: Melt another 1/2 cup of the butter. In small bowl combine
the melted
butter and creme de menthe.
At low speed of electric mixer beat in the remaining
3 cups
powdered sugar until smooth.
Spread over the chocolate layer. Chill 1 hour.
For top layer: In small sauce pan combine the remaining 1/4 cup butter and chocolate
pieces.
Cook and stir over low heat until melted. Spread over middle layer.
Chill 1 to 2
hours. Cut into small squares. Store in refrigerator.
