Chocolate-Mint Bars (A Lighter Version) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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From Cooking Light, March 2008 edition. This is a lighter version of Becky Reppe's original recipe. Although I have not tried it, I wanted to post it for safe keeping. Ingredients:
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 |
2 cups powdered sugar |
1/4 cup butter, melted |
2 tablespoons nonfat milk |
1/2 teaspoon peppermint extract |
2 drops green food coloring |
3/4 cup semi-sweet chocolate chips |
3 tablespoons butter |
Directions:
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.
3. 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.
4. 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.
5. 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.
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