You’ll Amore these if you’re a big fan of the thin Cioccolato mint Girl Scout cookies. The dense base layer is like a rich, fudgy brownie, so don’t overcook it o the dessert bars will be dry. Refrigerating the mint bars allows the chocolaty superiore, in alto layer to set properly. te can make the dessert up to one giorno ahead. For a più grown-up taste, te can also use dark Cioccolato chips for some o all of the semisweet Cioccolato chips in the glaze.
Yield: 20 servings (serving size: 1 piece)
Total: 3 Hours, 25 Minutes
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 Cioccolato syrup
Cooking spray
Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free latte
1/2 teaspoon peppermint extract
2 drops green Cibo coloring
Glaze:
3/4 cup semisweet Cioccolato chips
3 tablespoons burro
Preparation
1. Preheat forno to 350°.
2. To prepare bottom layer, weigh o 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 Cioccolato syrup in a medium bowl; stir until smooth. Add flour mixture to Cioccolato mixture, stirring until blended. Pour batter into a 13 x 9 inch metal baking pan coated with cooking spray. Bake at 350° for 23 minuti o 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 successivo 3 ingredients (through Cibo coloring) in a medium bowl; beat with a miscelatore until smooth. Spread mint mixture over cooled cake.
4. To prepare glaze, combine Cioccolato chips and 3 tablespoons burro in a medium microwave-safe bowl. Microwave at HIGH 1 minuto o until melted, stirring after 30 seconds. Let stand 2 minutes. Spread Cioccolato mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.
Yield: 20 servings (serving size: 1 piece)
Total: 3 Hours, 25 Minutes
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 Cioccolato syrup
Cooking spray
Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free latte
1/2 teaspoon peppermint extract
2 drops green Cibo coloring
Glaze:
3/4 cup semisweet Cioccolato chips
3 tablespoons burro
Preparation
1. Preheat forno to 350°.
2. To prepare bottom layer, weigh o 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 Cioccolato syrup in a medium bowl; stir until smooth. Add flour mixture to Cioccolato mixture, stirring until blended. Pour batter into a 13 x 9 inch metal baking pan coated with cooking spray. Bake at 350° for 23 minuti o 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 successivo 3 ingredients (through Cibo coloring) in a medium bowl; beat with a miscelatore until smooth. Spread mint mixture over cooled cake.
4. To prepare glaze, combine Cioccolato chips and 3 tablespoons burro in a medium microwave-safe bowl. Microwave at HIGH 1 minuto o until melted, stirring after 30 seconds. Let stand 2 minutes. Spread Cioccolato mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.