Chocolate Mint Bars A Lighter Version Recipe For Chicken

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CHEF



Chef image

These bars are great at the holidays with their festive green mint layer. They have a cake-like first layer, then mint, then dark chocolate on top. Keep these refrigerated or frozen until about an hour before serving.

Provided by By Chef | February 19, 2016 12:00 pm Follow @FoodChannel !function(d,s,id){var js,fjs=d.getElementsB

Time 45m

Yield -

Number Of Ingredients 12

1 cup flour
1 cup sugar
1/2 cup melted butter
4 eggs
1 1/2 cup chocolate syrup (16 ounce can)
2 cups confectioner's sugar
1/2 cup melted butter
1 tablespoon water
3/4 teaspoon mint extract
3 drops green food coloring
6 tablespoons butter
1 cup semi-sweet chocolate chips OR one bag mint chocolate chips

Steps:

  • 1 Heat oven to 350; grease 13 x 9 pan. Combine 1 cup flour, 1 cup sugar, 1/2 cup melted butter, 4 eggs and 1 1/2 cup chocolate syrup (16 ounce can). Beat until smooth. Pour into prepared pan and bake for 30 minutes. Cool completely. 2 While cooling, prepare the following mixture: 2 cups confectioner's sugar, 1/2 cup melted butter, 1 tablespoon water, 3/4 teaspoon mint extract and 3 drops green food coloring. Beat until smooth, then spread over the top of the chocolate cake layer. Let set. 3 Meanwhile, prepare the following: 6 tablespoons butter and 1 cup semi-sweet chocolate chips OR one bag mint chocolate chips. Melt together in the microwave or in a double boiler and spread over the mint layer. Chill the dessert at least one hour then cut into squares to serve. If you chill longer, you may need to let it set out before cutting.

CHOCOLATE-MINT BARS (A LIGHTER VERSION)



Chocolate-Mint Bars (A Lighter Version) image

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.

Provided by Marz7215

Categories     Dessert

Time 45m

Yield 20 bars, 20 serving(s)

Number Of Ingredients 17

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 285.8, Fat 10.8, SaturatedFat 6.2, Cholesterol 35.6, Sodium 213.8, Carbohydrate 45.4, Fiber 1.2, Sugar 33.4, Protein 3.3

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