Chocolate Emeralds

This is a great St. Patrick's Day Treat. A nice bar cookie that kids love. I make them for my boy's class parties and there's never any leftover.

• Ready In: 25 mins
• Yields: 24 bars

Ingredients

• 1 1⁄4 cups butter
• 1⁄2 cup  cocoa
• 3 1⁄2 cups confectioners' sugar, sifted
• 1  egg, beaten
• 1  teaspoon vanilla
• 2  cups graham cracker crumbs
• 1⁄3 cup green creme de menthe
• 1 1⁄2 cups  semisweet chocolate pieces

Directions

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