1. Melt 1/2 cup margarine and 1/2 cup cocoa. Remove from heat and add beaten egg, vanilla and 1/2 cup powdered sugar. Stir in graham cracker crumbs. Press into a 9x13” pan (*Tip* Use a round, smooth glass sprayed with Pam to roll out the bottom layer so it’s even all around.) This layer should be pretty thin.
1. Melt 1/2 cup margarine. Add crème de menthe and 4 cups powdered sugar (this layer should not be runny, so you may have to add more powdered sugar to thicken it up). Spread over bottom layer and let harden before adding next layer; otherwise the top layer will melt the mint layer. Place in the fridge for 30 mins or so.
1. Carefully melt 1/4 cup margarine with chocolate chips in the microwave in 30 second increments. Stir after each interval. Once it's a smooth, spreading consistency, spread over crème de menthe layer. Chill 1-2 hours before serving. Cut into small squares. (It’s best to keep these refrigerated, otherwise they become a minty chocolatey mess!)