For Bottom Layer:  In saucepan, combine 1/2 cup of the margarine and the cocoa powder.  Heat and stir until well blended.  Remove from heat;  add 1/2 cup of the powdered sugar, the egg and vanilla.  Stir in graham cracker crumbs.  Mix well.  Press into the bottom of an ungreased 9 x 13 x 2 baking pan.  

For Middle Layer:  Melt another 1/2 cup of the margarine.  In small mixer bowl combine melted margarine and creme de menthe.  At low speed of electric mixer, beat in the remaining 3 cups of powdered sugar until smooth.  Spread over the chocolate layer.  Chill 1 hour.

For Top Layer:  In small saucepan combine the remaining 1/4 cup margarine and chocolate chips.  Cook and stir over low heat until melted.  Spread over mint layer.  Chill 1 to 2 hours.  Cut in small squares.  Store in refrigerator.  Seal each piece in clear plastic wrap for gifts.  Makes about 96 squares.

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