Chocolate-Mint Bars

Chocolate-Mint Bars

Chocolate-Mint Bars

Indulge in any of these all-time favorite delicious treats from a home-style cobbler to decadent brownies for the perfect ending to your meal. In honor of our 25th anniversary, we compiled a collection of our editors' and readers' favorite dessert recipes from the past 25 years. Based on research from MyRecipes.com, we pulled the Cooking Light recipes that received the most votes and highest star ratings.

First up: You'll love these Chocolate-Mint Bars if you're a big fan of the thin chocolate-mint Girl Scout cookies or Andes candies. Refrigerating the bars allows the mint layer and glaze to set properly. For a more grown-up taste, you can substitute dark chocolate chips for some or all of the semisweet chocolate chips in the glaze.

Ingredients:

BOTTOM LAYER:

4 1/2 ounces all-purpose flour (about 1 cup)

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

Preparation :

1. Preheat oven to 350°.

2. To prepare bottom layer, weigh or lightly spoon flour into a measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, ¼ 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 metal 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, ¼ 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 glaze, combine 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.