Cream de Menthe Bars

This has long been one of my favorite candies to make during the holidays. I did have a thought this year that it may be good to try with Cream de Banana instead of Cream de Menthe. The bottom layer didn't have any baking directions but I baked it this year and ended up with a crisp crust that offset the creamy top layers.

Cream de Menthe Bars

Bottom Layer:
1/2 cup butter
1/2 cup cocoa
1/2 cup powdered sugar
1 tsp. vanilla
1 egg
2 cups graham cracker crumbs

Preheat oven to 375. Combine butter and cocoa in a saucepan. Heat and stir until well blended. Remove from heat and add sugar, egg, and vanilla. Stir in crumbs. Mix and press into a 9" x 13" pan. Bake for 15 minutes. Cool completely before adding middle layer.

Middle Layer:
1/2 cup butter
1/3 cup Cream de Menthe
3 cups powdered sugar

Melt butter. Add Cream de Menthe. Beat in sugar until smooth. Spread over chocolate layer. Chill 1 hour.

Top Layer:
1/2 cup butter
1 cup chocolate chips
1/2 cup powdered sugar
1/4 cup milk

Melt butter and chocolate chips over low heat. Add sugar and milk. Pour over middle layer. Chill 1-2 hours. Cut into small bars. Keep refrigerated.