1 1/4 cups butter or margarine
1/2 cup unsweetened cocoa powder
3 1/2 cups powdered sugar -- sifted
1 egg, beaten *
1 teaspoon vanilla
2 cups graham cracker crumbs
1/3 cup creme de menthe
1 1/2 cups semi-sweet chocolate chips
For bottom layer: In sauce pan combine 1/2 cup of the butter and the cocoa powder. Heat and stir until well blended. Remove from heat; add 1/2 cup of the powdered sugar, the egg and vanilla. Stir in graham cracker crumbs. Mix well. Press into bottom of an ungreased 13x9x2" baking pan.
For middle layer: Melt another 1/2 cup of the butter. In small bowl combine the melted butter and creme de menthe. At low speed of electric mixer beat in the remaining 3 cups powdered sugar until smooth. Spread over the chocolate layer. Chill 1 hour.
For top layer: In small sauce pan combine the remaining 1/4 cup butter and chocolate pieces. Cook and stir over low heat until melted. Spread over middle layer. Chill 1 to 2 hours. Cut into small squares. Store in refrigerator.
Note: * We suggest you use Egg Beaters or other pasteurized egg products.
sarah in Colorado Nov 21, 2005
Would make this again.
Making them again this year - Huge success - would recommend the white creme de menthe not the green.
Darlene in Victoria Nov 15, 2005
Would make this again.
I loved these! They are easy to make and taste great! I wouldn't advise letting the kids lick the beaters from the filling...I thought of that too late. Ha Ha.
A cookie baker in Pittsburgh, Pennsylvania Dec 29, 2004
Would make this again.
Excellent receipe! I did not bake the crust, not thinking about the raw egg being in there. I will next time though.
Pam in Florida Dec 21, 2004
Would make this again.
This is such an easy cookie bar. It's great for chocolate, mint lovers like myself. It will look great on my Christmas goody platter. Enjoy!
Ruth in Ohio Jul 26, 2004
Would make this again.
I really liked this recipe. It is very pretty with the green layer between the chocolate layers. I did bake the bottom layer for a few minutes because of the raw egg before adding other two layers. Also, I found it necessary to add more powdered sugar to the creme de menthe layer so it was firm enough to cut.
Alma in Colorado Dec 22, 2003
Would make this again.
Excellent cookie for adult taste, my friends and co-workers loved them, and they look Christmas-like.
A cookie baker in indiana Dec 21, 2003
Would make this again.
This is my absolute FAVORITE candy recipe-- it's fairly simple, and one of the most delicious things I've ever tasted. And the green creme de menthe makes it festive for holiday baking...
A cookie baker in ny Dec 17, 2003
Would not make this again.
I was very disappointed with this recipe. Thought it would be a good way to use up my creme de menthe but I will keep searching for other recipes. The middle stays gooey so you can't even cut it into squares even after refrigeration.
Jackie in Connecticut Dec 9, 2003
Would make this again.
I made these last Christmas. I'm about to make them again. They're the best--well worth the time it takes to make them, and easy to do. I'm going to try using chocolate graham cracker crumbs this time, but the original recipe really doesn't need improving.
A cookie baker in Saskatchewan Dec 3, 2003
Would make this again.
Made it and it is fabulous, very reminiscent of my childhood with many baking aunts, grandmothers and mom.
I assumed that like a true alfredo sauce, the fact that you put the egg in right after you remove it from heat, the continued heat transfer from the butter, which remains hot for a long time after being removed from heat would suffice to ensure the egg was not raw but rather soft in texture yet cooked.
