Instructions: For bottom layer: In saucepan, combine 1/2 cup of the butter and cocoa.

Heat and stir until well blended. Remove from heat and add 1/2 cup powdered sugar, egg and vanilla. Stir in graham cracker crumbs and mix well. Press into the bottom of an ungreased 13 x 9 x 2-inch pan. For middle layer: Melt another 1/2 cup of butter. Combine with creme de menthe. At low speed of mixer, beat in the remaining cups of powdered sugar until smooth. Spread over chocolate layer. Chill 1 hour. For top layer: In small saucepan, combine remaining 1/4 cup butter and chocolate chips. Cook and stir until melted. Spread over mint layer. Chill 1 to 2 hours. Cut in small squares and store in refrigerator. Seal each piece in clear wrap for gifts.

Makes
96 squares.

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