-Stir together 1/2 cup powdered sugar, graham cracker crumbs, 1/2 cup
melted butter, cocoa powder, egg. and vanilla.
-Press into the bottom of a 13" X 9" X 2" baking pan; set aside.
-Beat together 1/2 cup melted butter, crème de menthe, and 3 cups powdered
-Spread mint mixture over crust in pan; refrigerate for 1 hour.
-In a small saucepan, melt together 1/4 cup butter and chocolate chips,
stirring constantly until smooth.
-Spread chocolate mixture over mint mixture in pan; refrigerate 1-2 hours.
-Cut into small squares.
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