Chocolate Emeralds

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


  1. 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 confectioners' sugar, egg and vanilla extract. Stir in Graham cracker crumbs. Mix well and press mixture into the bottom of a 13 x 9-inch pan.
  2. Melt 1/2 cup butter and pour into a small mixing bowl. Add creme de menthe and mix at low speed. While mixing, add remaining 3 cups confectioners' sugar until smooth. Spread this mixture over the first layer in the 13 x 9-inch pan.
  3. Refrigerate entire dish for one hour.
  4. 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.
  5. Return pan to the refrigerator for 2 hours.
  6. Cut into small squares and store in refrigerator until ready to serve.

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