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Crème de Menthe Squares Serves 12 1¼ cup margarine or butter, separated ½ cup cocoa 3½ cups powdered sugar, sifted and separated 1 beaten egg 1 teaspoon vanilla extract 2 cups graham cracker crumbs 1 3 ⁄ cup green crème de menthe liqueur 1½ cups semi-sweet chocolate chips
Bottom layer: Melt ½ cup of the butter or margarine with the cocoa, stirring well until blended. Remove from heat. Add ½ cup of the powdered sugar, the beaten egg, and vanilla and stir. Stir in graham cracker crumbs. Mix well, and press into an ungreased 9” x 13” pan. Middle layer: Melt ½ cup of the butter or margarine and combine with the crème de menthe in a small bowl. With mixer on low speed, beat in 3 cups of the powdered sugar. Spread over bottom layer. Chill one hour. Top layer: Combine ¼ cup margarine or butter with chocolate chips and melt over low heat, stirring well. Spread over chilled mint layer. Chill 1-2 hours. Cut in small squares. Keep refrigerated in a covered container. Jane Kinney
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