• 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.

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