A few months ago, this recipe for Chocolate Mint Bars was on the cover. Of course, I tore it out and filed it safely away. It even taunted me when I'd see the magazine at the checkout line at the grocery store. I never got around to making them...
...Until now! Today was my last day of school (YAY!) and therefore, Ryan's last day of daycare (well, until September...). When he starts up again, he'll be in a new room, so I really wanted to bake something special for his teachers. They are so wonderful and loving and amazing... I cannot rave enough about these ladies. We will miss them! But I figured Ryan's departure from Infant C was the perfect occassion to break out this recipe.
These were very easy to make, although it does a bit of time because of the layers. I had to bake them a little longer than the recipe says, but that's okay. And the edges were a little messy, but again - that's okay.
(Side note: Whenever I bake something, Pat is ALWAYS sniffing around the kitchen hoping for a beater or spoon to lick. I handed him the spatula with the mint layer and warned him that he wouldn't like it... oh, the expression on his face was priceless! He told me he much more prefers plain old brownie batter. Hee hee!)
- 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 fat-free milk
- 1/2 teaspoon peppermint extract
- 2 drops green food coloring
- 3/4 cup semisweet chocolate chips
- 3 tablespoons butter
Preparation1. 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 (serving size: 1 piece)
CALORIES 264(30% from fat); FAT 8.7g (sat 5.2g,mono 2.5g,poly 0.4g); IRON 0.9mg; CHOLESTEROL 38mg; CALCIUM 12mg; CARBOHYDRATE 45g; SODIUM 139mg; PROTEIN 2.8g; FIBER 0.5g
Cooking Light, MARCH 2008