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Bottom Layer:
1 stick (1/2 cup) butter, melted and cooled
1/2 cup powdered sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
2 cups graham cracker crumbs
Middle Layer:
1/3 cup creme de menthe
1 stick (1/2 cup) butter, melted and cooled
3 cups powdered sugar
Top Layer:
4 tablespoons (1/4 cup) butter, melted
1 1/2 cups semi-sweet chocolate chips
Bottom Layer: Step 1: In a microwave safe bowl, melt 1 stick butter; set aside to cool. Step 2: In a large bowl, whisk together 1/2 cup powdered sugar, cocoa, and graham cracker crumbs. Step 3: Add vanilla extract to melted butter. Step 4: Pour butter into graham cracker mixture, stir well. Step 5: Press mixture into bottom of 13x9-inch pan; set aside. Middle Layer: Step 1: In a microwave safe bowl, melt 1 stick butter; set aside to cool. Step 2: In a medium bowl, with an electric mixer beat together creme de menthe, butter, and 3 cups of powdered sugar. Step 3: Spread evenly over crumb crust. Refrigerate for 1 hour, or until firm. Top Layer: Step 1: In microwave safe bowl, combine 1/4 stick of butter and chocolate chips. Step 2: Heat in microwave until melted, pour over the top of middle layer. Step 3: Chill for 10 minutes and then score chocolate into squares, return to refrigerator and cool for 1 hour.
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