You’ll tình yêu these if you’re a big người hâm mộ of the thin Sô cô la mint Girl Scout cookies. The dense base layer is like a rich, fudgy brownie, so don’t overcook it hoặc the món tráng miệng bars will be dry. Refrigerating the mint bars allows the chocolaty hàng đầu, đầu trang layer to set properly. bạn can make the món tráng miệng up to one ngày ahead. For a thêm grown-up taste, bạn can also use dark Sô cô la chips for some hoặc all of the semisweet Sô cô la 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 Sô cô la syrup
Cooking spray
Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free sữa
1/2 teaspoon peppermint extract
2 drops green thực phẩm coloring
Glaze:
3/4 cup semisweet Sô cô la chips
3 tablespoons bơ
Preparation
1. Preheat lò nướng to 350°.
2. To prepare bottom layer, weigh hoặc 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 Sô cô la syrup in a medium bowl; stir until smooth. Add flour mixture to Sô cô la mixture, stirring until blended. Pour batter into a 13 x 9 inch metal baking pan coated with cooking spray. Bake at 350° for 23 phút hoặc 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 tiếp theo 3 ingredients (through thực phẩm coloring) in a medium bowl; beat with a máy trộn until smooth. Spread mint mixture over cooled cake.
4. To prepare glaze, combine Sô cô la chips and 3 tablespoons bơ in a medium microwave-safe bowl. Microwave at HIGH 1 một phút hoặc until melted, stirring after 30 seconds. Let stand 2 minutes. Spread Sô cô la 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 Sô cô la syrup
Cooking spray
Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free sữa
1/2 teaspoon peppermint extract
2 drops green thực phẩm coloring
Glaze:
3/4 cup semisweet Sô cô la chips
3 tablespoons bơ
Preparation
1. Preheat lò nướng to 350°.
2. To prepare bottom layer, weigh hoặc 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 Sô cô la syrup in a medium bowl; stir until smooth. Add flour mixture to Sô cô la mixture, stirring until blended. Pour batter into a 13 x 9 inch metal baking pan coated with cooking spray. Bake at 350° for 23 phút hoặc 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 tiếp theo 3 ingredients (through thực phẩm coloring) in a medium bowl; beat with a máy trộn until smooth. Spread mint mixture over cooled cake.
4. To prepare glaze, combine Sô cô la chips and 3 tablespoons bơ in a medium microwave-safe bowl. Microwave at HIGH 1 một phút hoặc until melted, stirring after 30 seconds. Let stand 2 minutes. Spread Sô cô la mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.