I am such a sucker...

For magazine pictures/covers. I swear that Cooking Light gets me every time! Remember the bourbon pecan tart? Well this month CL had these chocolate mint bars on the front & I knew I had to make them. I had to make them for St. Patty's day b/c they were green and looked like an Andes Mint. I also had to make them b/c when my husband is out of town, all I do is cook & bake. Keeps me occupied. My co-workers love it too.

So yes, I made the chocolat mint bars from the latest CL magazine and they were delicious. They were really easy to make as well and provided just the right amount of green for the festive holiday upon us. I will say, right out of the fridge they are a little hard to bit into. Maybe let them sit out for about 10 minutes to soften before you serve them.

Chocolate Mint 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 fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring

Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter

Preparation
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. 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.

3.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.

4.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.

I took the advice of adding a little dark chocolate to the glaze to give it a more "grown up taste". I think it was a great choice, otherwise it might have been too sweet!