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.