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Parfait Bars




Source of Recipe


www.


List of Ingredients




10 ounces (2 I/2 sticks) unsalted butter
1/2 C cocoa
3 1/2 C sifted confectioners sugar
1 teaspoon vanilla
1 egg, beaten
2 C graham cracker crumbs
1/4 Cp creme de menthe
1/2 cups semisweet chocolate chips


Recipe




In a saucepan, combine 4 oz. of the butter and the cocoa. Heat and stir until smooth.

Remove from the heat and add l/2 cup of the powdered sugar, egg, and vanilla.

Stir in the graham cracker crumbs- Press into an ungreased 13x9x2-inch pan. Melt 4 oz. of the butter with the creme de menthe. With a mixer, whip in the remaining 3 cups of powdered sugar until smooth. Spread evenly over the graham cracker crust.

Chill for 1 hour. In a saucepan, melt the remalnlng 2 oz.. of the butter and the chocolatechips-

Spread over theother layers- Refrigerate for 24 hours. Allow to stand at room temperature for l0 minutes before slicing. Cut into squares.