Chocolate Emeralds

1 and 1/4 cups butter
1/2 cup cocoa
3 and 1/2 cups confectioners sugar, sifted
1 egg, beaten
1 tsp. vanilla
2 cups graham cracker crumbs
1/3 cup green Creme de Menthe
1 and 1/2 cups semi-sweet chocolate pieces

Combine 1/2 cup of butter and cocoa in saucepan over low heat and stir until blended. Remove from heat and add 1/2 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. Next, melt 1/2 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. Refrigerate entire dish for one hour. While the dish is chilling, combine 1/4 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.

The Skinny: Use your favorite egg and sugar substitute.