Preparation:
Combine 1/2 cup butter and cocoa in a saucepan, over a low flame heat and stir to melt butter, remove from heat stir in 1/2 cup powdered sugar, egg, and vanilla-mix well stir in graham cracker crumbs-mix well press to evenly cover the bottom of a glass baking pan melt 1/2 cup butter in a saucepan, over a low flame combine melted butter and creme de menthe in a mixer stir in remaining powdered sugar-mix well spread over chocolate layer in baking pan chill until firm combine remaining 1/4 cup butter and chocolate chips in the top of a double-boiler heat and stir until completely melted remove from heat spread over mint layer in baking pan chill until firm cut into 1-inch squares serve slightly chilled or at room temperature |
