Creme de Menthe Bars

Combine 1/2 cup of the butter and the cocoa powder in a saucepan over medium heat. Heat and stir until well blended. Remove from heat and add 1/2 cup of the confectioners' sugar, the egg, and vanilla. Mix well.

Stir the graham cracker crumbs into the sugar mixture. Mix well. Press into bottom of ungreased 9" x 13" baking pan.

Melt another 1/2 cup of the butter.

In a small mixing bowl, combine the melted butter and creme de menthe. With the mixer on low speed, beat in the remaining 3 cups of confectioners' sugar until smooth. Spread this layer over the chocolate layer. Place the baking pan in the refrigerator and chill for 1 hour.

In a small saucepan, combine remaining 1/4 cup butter and chocolate chips. Cook and stir over low heat until melted. Spread over the chilled mint layer.

Return the baking pan to the refrigerator and chill for 1 to 2 hours. Cut into small pieces. Store in refrigerator.