Chocolate-Mint Bars

You'll love these if you're a big fan of the thin chocolate mint Girl Scout cookies. The dense base layer is like a rich, fudgy brownie, so don't over...

Yield: 20 servings (serving size: 1 piece)

Total: 3 Hours, 25 Minutes

Ingredients

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• 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 $

• Preparation

  1. 1. Preheat oven to 350°.
  2. 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, ¼ 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. 3. To prepare mint layer, combine powdered sugar, ¼ 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. 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.