Servings: 0 servings



For bottom layer: In saucepan, combine ½ c. of the butter and the cocoa powder. Heat and stir until well blended. Remove from the heat; add ½ c. of the powdered sugar, the egg and vanilla. Stir in graham cracker crumbs. Mix well. Press into bottom of ungreased 9x13” pan. For middle layer: Melt another ½ c. of butter. In small bowl combine the melted butter and crème de menthe. At low speed of 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 ¼ c. 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.