Chocolate Mint Bars

Chocolate-Mint Bars

The dense base layer is like a rich, fudgy brownie, so don't overcook it or the dessert bars will be dry. Refrigerating the mint bars allows the chocolaty top layer to set properly. You can make the dessert up to one day ahead. For a more grown-up taste, you can also use dark chocolate chips for some or all of the semisweet chocolate chips in the glaze.
Yield

20 servings (serving size: 1 piece)
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

Preheat oven to 350°.

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.

From Cooking Light, March 2008.