Heat half cup butter, sugar, cocoa and peppermint in saucepan. Beat in egg and stir till consistency of custard. Remove from heat and stir in crushed graham crackers. Press mixture into greased 20 cm square pan. Cream together quarter cup of remaining butter, the pudding and icing sugar. Spread over graham cracker layer. Melt chocolate with remaining 1 Tablespoon butter, then pour over second layer. Let sit for a few minutes, then refrigerate for 1 hour before cutting. Makes: 3 dozen squares