Directions:
In a glass measuring pitcher, combine 1/2 cup butter and cocoa powder
and heat in microwave until butter is melted. Remove and pour in
a bowl. Add 1/2 cup powdered sugar, egg and vanilla. Stir in
graham cracker crumbs. Press in bottom of 13 x 9-inch ungreased glass
pan.
In mixing bowl, combine 1/2 cup melted butter with the creme de menthe. Blend on low speed. Gradually add remaining powdered sugar. pour over graham cracker layer; chill 1 hour.
Melt chocolate chips and remaining cup of butter. Spread over cream de menthe mixture. Chill 1 to 2 hours. Makes 18 pieces. Very rich dessert
Submitted by Sarah Reese.