Bottom layer- in saucepan, combine 1/2 c of butter and cocoa. Heat and stir until well blended. Remove from heat. Add 1/2 c powdered sugar, the egg, and vanilla. Sir in graham cracker crumbs. Mix well and press into bottom of ungreased 9x13. Middle layer- Melt another 1/2 c butter in small mixing bowl. Combine melted butter and cream de menthe. At low speed beat in remaining 3 c powdered sugar until smooth. Spread over bottom layer. Chill 1 hr. Top layer- Melt remaining 1/4 c butter and choc chips. Cook and stir over low heat until melted. Spread over mint layer. Chill 1-2 hrs before serving. Store in refrigerator.
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