- 1 1/4 cups sweet butter
- 1/2 c. unsweetened cocoa
- 3 1/2 c. confectioner's sugar
- 1 egg beaten
- 1 tsp. vanilla extract
- 2 c. graham cracker crumbs
- 1/3 c. creme de menthe
- 1 1/2 c. semisweet chocolate pieces
Heat the cocoa and a half cup of the butter. Stir till blended and remove from heat. Add 1/2 cup sugar, egg, and vanilla. Then add crumbs and press into a 9 by 13 inch pan and cool for an hour in refrigerator.
Melt 1/2 cup butter and combine with liqueur, beat in 3 cups sugar and pour over bottom layer. Refrigerate again for another hour.
Melt 1/4 cup butter, mix in chocolate pieces and put as top layer. Refrigerate till firm about 2 hours and then cut in squares and serve. Makes 24.