Bottom Layer:
1/3 cup butter/margarine
1/3 cup cocoa
1/3 cup powdered sugar
1 beaten egg
1 teaspoon vanilla
2 cups graham cracker crumbs

 

Middle Layer:
1/3 cup margarine
1/3 cup creme de menthe
3 cups powdered sugar

 

Top Layer:
1/4 cup margarine
1-1/2 cups chocolate chips

 

Bottom Layer
Melt butter and cocoa in saucepan. Remove from heat; add sugar, egg and vanilla. Stir into cocoa mix the cracker crumbs. Press into 13 x 9-inch cake pan. Refrigerate.

 

Middle Layer
Melt margarine; add sugar and creme de menthe; beat until very smooth. Spread on cocoa layer and chill 1 hour.

 

Top Layer
Melt margarine and chips. Spread on mint layer. Chill. Cut in small squares. Wrap each in plastic wrap and store in refrigerator. Makes: 96 squares