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If you’re a big fan of the thin chocolate-mint Girl Scout cookies, you will love these Chocolate-Mint Bars. Refrigerating the bars allows the mint layer and glaze to set properly. For a more grown-up taste, you can substitute dark chocolate chips for some or all of the semisweet chocolate chips in the glaze.
- 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 chocolate syrup
- Cooking spray
- 2 cups powdered sugar
- 1/4 cup butter, melted
- 2 tablespoons fat-free milk
- 1/2 teaspoon peppermint extract
- 2 drops green food coloring
- 3/4 cup semisweet chocolate chips
- 3 tablespoons butter
- 1. Preheat oven to 350°.
- 2. To prepare bottom layer, weigh or 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 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 metal 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, ¼ 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 glaze, combine 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.
Find this and more recipes at www.myrecipes.com.
Hectic week ahead? Making weeknight dinners a breeze is finding recipes that allow you to prep components in advance. Portable pastries filled with meat and potatoes make a fun and satisfying meal. Bake the pockets and store in the fridge for up to 5 days or in the freezer for up to 3 months.
- 1/2pound mushrooms, thinly sliced
- 1/2pound new potatoes, thinly sliced
- 6ounces fully cooked chicken sausage links, thinly sliced
- 2tablespoons olive oil
- kosher salt and black pepper
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 4ounces Gruyère or Cheddar, grated (1 cup)
- 1pound whole-grain or whole-wheat pizza dough, at room temperature
- flour, for the work surface
- 1. Heat oven to 400° F. On a rimmed baking sheet, toss the mushrooms, potatoes, and sausage with the oil and ½ teaspoon each salt and pepper. Roast, tossing once, until the potatoes are tender, 20 to 25 minutes. Let cool, transfer to a bowl, and fold in the spinach and Gruyère.
- 2. Divide the dough into 6 pieces and, on a lightly floured surface, pull and roll each into a 6-inch round. Dividing evenly, spoon the spinach mixture onto one side of each round (about ? cup per round), leaving a ½-inch border. Dot the border with water, fold the dough over to form a semicircle, and press firmly to seal; crimp, if desired.
- 3. Place the pockets on a parchment-lined baking sheet, cut several slits in each, and bake until golden brown, 20 to 25 minutes.
You can find this and more recipes at www.realsimple.com.