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Name: Chocolate Mint Bars
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 20
Cuisine: not set
Ingredients: BOTTOM LAYER:; 1 cup All purpose flour about 4.5 oz; 1/2 tsp Salt; 1 cup Granulated sugar; 1/2 cup egg substitute; 1/4 cup Butter melted; 2 tbs Water; 1 tsp Vanilla extract; 2 Eggs beaten; 1 can chocolate syrup - 16 oz; Cooking Spray; MINT LAYER:; 2 cups Powdered sugar; 1/4 cup Butter melted; 2 tbs Fat free milk; 1/2 tsp Peppermint extract; 2 drops green food coloring; GLAZE:; 3/4 cup semisweet chocolate chips; 3 tbs Butter

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INGREDIENTS

BOTTOM LAYER:
1 cup All purpose flour ; about 4.5 oz
1/2 tsp Salt
1 cup Granulated sugar
1/2 cup egg substitute
1/4 cup Butter ; melted
2 tbs Water
1 tsp Vanilla extract
2 Eggs ; beaten
1 can chocolate syrup - 16 oz
Cooking Spray
MINT LAYER:
2 cups Powdered sugar
1/4 cup Butter ; melted
2 tbs Fat free milk
1/2 tsp Peppermint extract
2 drops green food coloring
GLAZE:
3/4 cup semisweet chocolate chips
3 tbs Butter

Servings

INSTRUCTIONS

Preheat oven to 350 degrees.

To prepare BOTTOM LAYER, lightly spoon flour into a dry measuring cup; level with a knife. In a small bowl, combine flour and salt; stir with a whisk.

In Mixing bowl, combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tbs water, vanilla, eggs and chocolate syrup in a medium bowl. Stir until smooth.

Add flour mixture to chocolate mixture, stirring until blended.

Coat 13 x 9" pan with cooking spray or butter. Pour batter into this pan.

Bake at 350 degrees for 23 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool completely in pan on a wire rack.

To prepare the MINT LAYER:

Combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a mixing bowl. Beat until smooth. Spread over cooled cake.

To prepare the GLAZE: Combine the chocolate chips and 3 tbs 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.

NOTES

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Chocolate Mint Bars

BOTTOM LAYER:
1 cup All purpose flour about 4.5 oz
1/2 tsp Salt
1 cup Granulated sugar
1/2 cup egg substitute
1/4 cup Butter melted
2 tbs Water
1 tsp Vanilla extract
2 Eggs beaten
1 can chocolate syrup - 16 oz
 Cooking Spray
 MINT LAYER:
2 cups Powdered sugar
1/4 cup Butter melted
2 tbs Fat free milk
1/2 tsp Peppermint extract
2 drops green food coloring
 GLAZE:
3/4 cup semisweet chocolate chips
3 tbs Butter

Preheat oven to 350 degrees.
To prepare BOTTOM LAYER, lightly spoon flour into a dry measuring cup; level with a knife.  In a small  bowl, combine flour and salt; stir with a whisk.
In Mixing bowl, combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tbs water, vanilla, eggs and chocolate syrup in a medium bowl.  Stir until smooth.
Add flour mixture to chocolate mixture, stirring until blended.
Coat 13 x 9" pan with cooking spray or butter.  Pour batter into this pan.
Bake at 350 degrees for 23 minutes or until a wooden toothpick inserted in the center comes out clean.
Cool completely in pan on a wire rack.

To prepare the MINT LAYER:
Combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a mixing bowl.  Beat until smooth.  Spread over cooled cake.

To prepare the GLAZE:  Combine the chocolate chips and 3 tbs 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.

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Nutrition

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Serving Size: 1 Serving (51g)
Recipe Makes: 20 Servings

Calories: 134
Calories from Fat: 84 (63%)

Amt Per Serving		% DV

	Total Fat 9.4g	12 %
	Saturated Fat 5.7g	28 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.5g
Cholesterol 21.8mg		7 %
Sodium 77.1mg		3 %
Potassium 74.3mg		2 %
Total Carbohydrate 10.7g		3 %
	Dietary Fiber 0.4g	1 %
	Sugars, other 10.4g
Protein 2.2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 134

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