Chocolate-Mint Bars

Name: Chocolate-Mint Bars
Ingredients: Bottom layer:; 4 1/2 ounces all-purpose flour (about 1 cup); 1/2 teaspoon salt; 1 cup granulated sugar; 1/2 cup egg substitute; 1/4 cup butter, melted; 2 tablespoons water; 1 teaspoon vanilla extract; 2 large eggs, beaten; 1 (16-ounce) can chocolate syrup; Cooking spray; Mint layer:; 2 cups powdered sugar; 1/4 cup butter, melted; 2 tablespoons fat-free milk; 1/2 teaspoon peppermint extract; 2 drops green food coloring; Glaze:; 3/4 cup semisweet chocolate chips; 3 tablespoons butter

20 ingredients

5 steps

Ingredients

Bottom layer:
4 1/2 ounces all-purpose flour (about 1 cup)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16-ounce) can chocolate syrup
Cooking spray
Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring
Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter

Directions

1

Preheat oven to 350°.
2

To prepare bottom layer, weigh or lightly spoon flour into a measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9 inch metal baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.
3

To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.
4

To prepare glaze, combine chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.
5

This recipe was updated for the November, 2012 25th anniversary issue.