Chocolate-Mint Bars
(from kjones28’s recipe box)
Don’t overcook or bars will be dry, should be fudgey.
Refrigerate to allow top layer to set.
Source: Cooking Light
Serves 20 peopleIngredients
- BOTTOM LAYER:
- 1 c. flour
- 1/2 t. salt
- 1 c. sugar
- 1/2 c. egg substitute
- 1/2 c. butter, melted
- 2 T. water
- 1 t. vanilla
- 2 large eggs, beaten
- 1 can chocolate syrup
- MINT LAYER:
- 2 c. powdered sugar
- 1/4 c. butter, melted
- 2 T. milk
- 1/2 t. peppermint extract
- 2 drops green food coloring
- GLAZE:
- 3/4 c. semisweet or dark chocolate chips
- 3 T. butter
Directions
-
Oven: 350
-
Bottom Layer:
-
Combine flour and salt; whisk
-
Combine sugar, egg substitute , 1/4 c. melted butter, water, vanilla, eggs and choc syrup in a medium bowl. stir until smooth.
-
Add flour mixture to chocolate mix, stir until blended.
-
Pour batter into greased 9×13 pan.
-
bake for 23 min or until pick comes out almost clean.
-
Cool completely.
-
MINT LAYER:
-
Combine powdered sugar, 1/4 c. melted butter and next 3 ingredients (through food coloring) in a med bowl; mix until smooth. Spread mix over cooled cake.
-
GLAZE:
-
Combine choc chips and 3 T butter in a med microwave safe bowl.
-
Microwave on high 1 min, until melted, stirring halfway through .
-
Let stand 2 mins.
-
Spread chocolate mix evenly over top.
-
Cover and refrigerate