This is a recipe for one of my favorite desserts to make. It’s basically three butter-laden layers pressed into a pan and then cooled until the absurd amount of powdered sugar makes them turn into edible formations that bear some structural resemblance to crystal. So, with no further ado…

First layer

• 1/2 cup butter
• 1/2 cup cocoa
• 1/2 cup powdered sugar
• 1 egg
• 1 t. vanilla
• 2 cups graham cracker crumbs

Melt butter and add cocoa and sugar. Beat in egg and vanilla. Stir in graham cracker crumbs. Press into a greased pan, about 9” x 13”.

Second layer

• 1/2 cup butter
• 1/3 cup Crème de Menthe (I use a Crème de Menthe syrup intended for flavoring coffee.)
• 3 cups powdered sugar

Melt butter and add Crème de Menthe. Add sugar and beat well. Pour over first layer. (Perhaps this is because I don’t use the liquor, but this layer never seems to be pourable, per se. Perhaps a better verb would be “spread”.)

Chill the first two layers for about an hour, or until the second (mint) layer is respectably solid and won’t mix with the third layer if you need to use a spatula.

Third layer

• 1/4 cup butter
• 1 1/2 cups chocolate chips

Melt together butter and chocolate chips. (If you melt the chocolate chips before adding the butter, they go through several absolutely entrancing stages of velvet as they melt. I strongly suggest this for the entertainment value, if only just once.) Pour over second layer.

Let the bars cool in the pan for longer than you think they need (overnight works, I usually put mine outside in the cooler seasons). Cut into squares. The recipe I have suggests keeping them in an airtight container, but I’ve never done this. It’s probably a good idea.