Chocolate Mint Squares: Butter, or spray with a non stick cooking spray, a 9 inch (23 cm) square baking pan. Line the pan with parchment paper, wax paper, or aluminum foil.

Crumb Base: In a saucepan, over low heat, melt the butter. Stir in the sugar and cocoa powder. Take the saucepan off the heat and gradually whisk in the beaten egg. Return the saucepan to the heat, and cook over low heat, stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly into the prepared pan. Cover and refrigerate until firm (about an hour).

Mint Buttercream: In your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Beat in the remaining ingredients. If desired, add a little green food coloring and beat until the filling is uniform in color. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).

Chocolate Topping: In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate and butter. Let cool to lukewarm, and then spread over the filling and refrigerate just until the chocolate has set (5-10 minutes).

To Serve: To prevent the chocolate from cracking bring the squares to room temperature and then, using a sharp knife, cut into pieces.

Yield: Makes about 36 squares

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