So close to Andies mints....these are addictive!

1 1/4c. butter
1/2c. unsweetened cocoa powder
3 1/2c. powdered sugar
1 egg, beaten
1t. vanilla (I use real vanilla, works best)
2c. graham cracker crumbs
1/3c. creme de menthe
1 1/2c. semisweet chocolate chips

Bottom Layer: In sauce pan combine 1/2c. of the butter and the cocoa powder. Heat and stir until well blended. Remove from heat and add 1/2c. of the powdered sugar, the egg and vanilla. Stir in graham cracker crumbs, mix well. Press into bottom of an UNGREASED 13x9 pan.
Middle Layer: Melt another 1/2c. of the butter. In a small bowl combine the melted butter and creme de menthe. Beat at low speed with electric mixer and add remining 3c. of powdered sugar, beating until smooth. Spread over bottom layer, chill 1 hour.
Top Layer: In small sauce pan combine the remaining 1/4c. butter and chocolate chips. Stir and cook over low heat until melted. Spread over middle layer. Chill 2 hours. Cut into small squeares. Store in fridge.
I have froze these with great success so far. They are best there, they don't disappear as fast as the refrigerator!