These bars are a must for chocolate mint lovers. They would be a nice treat for St. Patrick's Day! These bars are very similar to another recipe that I posted last year "Chocolate Mint Layer Brownies". The main difference is that this recipe uses chocolate syrup and the Chocolate Mint Layer Brownies use cocoa. You can try both and decide which one you like best! They are very rich, so you might consider cutting them in half for only 3 points + each.
serves 24 ( 6 points +)
- 1 c. flour
- ½ tsp. salt
- 1 c. sugar
- ½ c. egg beaters
- ¼ c. light stick butter, melted
- 2 T. water
- 1 tsp. vanilla
- 2 eggs
- 1 ( 16 oz.) can Hershey's chocolate syrup
- 2 c. powdered sugar
- ¼ c. regular butter, melted
- 2 T. skim milk
- ½ tsp. peppermint extract
- 2 drops green food coloring
- ¾ c. semisweet chocolate chips
- 3 T. regular butter
Preheat oven to 350.
To prepare bottom layer, combine flour and salt in a small bowl.
In a large mixing bowl, beat remaining ingredients for bottom layer until smooth. Add flour mixture and beat until combine. Pour into a 13 x 9 pan coated with nonstick spray. Bake 20-25 minutes or until toothpick inserted near the center comes out almost clean. Cool completely.
For mint layer, combine all ingredients and beat until smooth. Spread over cooled cake.
For glaze, melt chocolate chips and butter in a microwave safe dish for 1 minute. Stir until smooth. Let stand 2 minutes. Spread over mint layer. Cover and refrigerate until glaze hardens. Cut into bars.
adapted from "Cooking Light: