Andrea Williams: AMAZING recipe from Cooking Light!

Okay, I'm a HUGE fan of anything chocolate-mint. In this month's Cooking Light, they feature a recipe for Chocolate-Mint bars that will knock your socks off!!! Reminder, they are only a lightened version of a heavy hitter so don't eat the whole pan at once!

Want the recipe? Okay, enjoy!

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 (I used 1/8 tsp. Peppermint Oil)
2 drops green food coloring

GLAZE:
3/4 cup semisweet chocolate chips
3 tablespoons butter
Preparation
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. Refrigerate WELL before adding next layer or the mint layer will mix with the chocolate layer.

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.

Yield
20 servings (serving size: 1 piece)

Nutritional Information
CALORIES 264(30% from fat); FAT 8.7g (sat 5.2g,mono 2.5g,poly 0.4g); PROTEIN 2.8g; CHOLESTEROL 38mg; CALCIUM 12mg; SODIUM 139mg; FIBER 0.5g; IRON 0.9mg; CARBOHYDRATE 45g

Megan Patterson , Cooking Light, MARCH 2008