Lighter version of Chocolate-Mint Bars!

Wow! I just discovered that Cooking Light offered a lighter recipe for the chocolate mint bars I posted earlier today. So here is their version...

Bottom layer:
1 cup all purpose flour
1/2 tsp salt
1 cup sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 Tbsp water
1 tsp vanilla
2 large eggs beaten
1 can chocolate syrup (16 oz)

Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 Tbsp fat-free milk
1/2 tsp peppermint extract
2 drops green food coloring

Glaze:
3/4 cup chocolate chips
3 Tbsp butter

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 sugar, egg substitute, 1/4 cup melted butter, 2 Tbsp 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 13x9 inch baking pan coated with cooking spray. Bake at 350 for 23 minutes or until a wooden toothpick 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 e Tbsp. butter in a medium microwave 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.

Oh my goodness, I have readers!

Hello dear readers,
I was laboring under the belief that no one was reading my blog, thus the few entries. Now I see that Chel's friends Dee and Emily have both posted comments. Thank you! You have given me new blogging life and I will try to be more responsive!!!

Emily requested healthy crockpot recipes. I'm afraid that I'm one of those people whose crockpot use is limited. But my favorite thing to make is a roast beef in the crockpot. I throw a roast in there in the morning, with about 2 cups of beef broth or beef bouillion, cut up some onions, and carrots and cook it on low all day. Delicious by the time you get home! Happy Friday!

Hershey's Double Chocolate Mint Dessert

By request, here is the recipe for heart stopping mint brownies! When you see how much butter and eggs are in it, you'll see why! Julia would love this recipe!

1 cup all-purpose flour
1 cup sugar
1/2 cup butter or margarine, softened
4 eggs
1 1/2 cups (16 oz can) Hershey's Syrup

Heat oven to 350. Grease 13x9 inch pan. In large mixer bowl beat flour, sugar, butter, eggs and syrup untio smooth. Pour into pan and bake 25-30 minutes or until top springs back when lightly touched. (Top may still appear wet). Cool completely in pan. Spread Mint Cream Layer on cake (see below), chill. Pour Chocolate Topping over dessert (see below). Cover, chill.

Mint Cream Layer:
In small mixer bowl combine 2 cups powdered sugar, 1/2 cup butter or margarine, softened,
1 Tbsp water, 1/2 tsp mint extract and 3 drops green food color; beat until smooth.

Chocolate Topping:
In small micro-proof bowl melt 6 Tbsp butter or margarine and add 1 cup Hershey's Mint Chocolate chips or regular chocolate chips at high for 1 to 1.5 minutes or just until chips are melted and mixture is smooth when stirred.