Crème de Menthe Squares

These are a Christmas favorite at our house. I stopped using raw egg in the crust years ago and no one knew the difference. 1 ¼ C butter ½ C cocoa powder 3 ¼ C powdered sugar, sifted 1/4 C Karo syrup 1 t vanilla 2 C graham cracker crumbs 1/3 C Crème de Menthe liqueur 1 ½ C semi-sweet chocolate chips In saucepan, combine ½ cup of the butter and the cocoa. Heat and stir until well-blended. Remove from heat; add ¼ cup of the powdered sugar, karo syrup and vanilla. Stir in graham cracker crumbs. Mix well. Press into ungreased 9 x 13-inch pan. Melt another ½ Cup of butter and combine with Crème de Menthe. Beat in remaining 3 cups of powdered sugar until smooth. Spread over chocolate layer. Chill 1 hour. In small saucepan, combine remaining ¼ cup butter and chocolate chips. Cook and stir over low heat until melted. Spread over mint layer. Chill 1-2 hours; cut in squares. Keep refrigerated until ready to serve.