Chocolate-Mint Bars (A Lighter Version)

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.

• Ready In: 45 mins
• Serves: 20
• Yields: 20 bars

Ingredients

• Bottom layer

• 1  cup all-purpose flour (about 4 1/2 ounces)
• 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  chocolate syrup
•  cooking spray

• Mint layer

• 2  cups powdered sugar
• 1⁄4 cup butter, melted
• 2  tablespoons nonfat milk
• 1⁄2 teaspoon  peppermint extract
• 2  drops  green food coloring

• Glaze

• 3⁄4 cup  semi-sweet chocolate chips
• 3  tablespoons butter

Directions

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.