Chocolate-Mint Bars

Nutritional information: Calories 264 | Fat 8.7g |  Protein 2.8g | Carbohydrate 45g | Fiber 0.5g | 7 Points +
Source:  Cooking Light, March 2008
ingredients:
Bottom layer:
1 cup all-purpose flour (about 4 1/2 ounces)
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
instructions:
1. Preheat oven to 350°.
2. To prepare bottom layer: Lightly spoon flour into a dry 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 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 the glaze: Combine the 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.
20 servings (20 pieces)

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These bars are best served cold. Room temp they are ok too, but I prefer them cold. I can’t believe this is a recipe from Cooking Light. I love mint and chocolate as a combo together and these bars are perfect to make for St Patrick’s Day. I’m not Irish, but I still like to wear green that day! My green shamrock socks are already to go for tomorrow.

The cake layer called for a 16 oz can of Hershey’s chocolate syrup. I just used a container of Hershey’s syrup that we’ve had in the fridge for quite a long time. I do believe that those two are the same thing anyway, right? Someone correct me if I”m wrong please.  Hershey’s also make s a strawberry syrup. Wonder what that would taste like instead of the chocolate? Have a strawberry cream frosting layer instead.