Chocolate Emeralds - cooking recipe

Ingredients

1 1/4 c. butter
1/2 c. cocoa
3 1/2 c. confectioners sugar, sifted
1 egg, beaten
1 tsp. vanilla
2 c. graham cracker crumbs
1/3 c. green creme de menthe
1 1/2 c. semi-sweet chocolate pieces

Preparation

Combine 1/2 c. butter and cocoa in saucepan over low heat and stir until blended. Remove from heat and add 1/2 c. sugar, egg and vanilla. Stir in graham cracker crumbs. Mix well and press mixture into the bottom of a 13 x 9 inch pan. Next melt 1/2 c. butter and pour into a small mixing bowl. Add the creme de menthe and mix at low speed. While mixing, add 3 c. sugar until smooth. Spread this mixture over the first layer in the pan. Refrigerate entire dish for one hour. While the dish is chilling, combine 1/4 c. of butter and chocolate pieces into a saucepan over low heat. Stir until melted. Remove pan from the fridge and spread chocolate mixture over the mint layer. Return pan to fridge for 2 hours. Cut into small squares and store in fridge until ready to serve.