Chocolate-Mint Bars (A Lighter Version)

READY IN: 45mins
Recipe by Marz7215

From Cooking Light, March 2008 edition. This is a lighter version of Becky Reppe's original recipe. Although I have not tried it, I wanted to post it for safe keeping.

Top Review by Lucky in Bayview

I was going to post this recipe and was so happy to see that you had already done it. I have made these for a few years and they are loved by everyone who tries them. They are a must for anyone who loves chocolate and mint together. As an added bonus they are very pretty. Thanks for posting this great recipe!

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. 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 granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth.
  3. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9–inch 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.
  4. 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.
  5. To prepare the glaze, combine the 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.

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