adapted by Raechel Medina from Cooking Light's recipe
The dense base layer is like a rich, fudgy brownie, so don't overcook it or the dessert bars will be dry. Refrigerating the mint bars allows the chocolaty top layer to set properly. You can make the dessert up to one day ahead.
1/2 tsp. salt1/2 tsp. xanthan gum
1 c. sugar
1/4 c. canola oil
2 Tbsp. water
1 tsp. vanilla extract
4 large eggs, beaten
1 1/3 c. chocolate syrup
2 c. powdered sugar
1/4 c. Spectrum shortening, melted
2 Tbsp. water
1/2 tsp. peppermint extract
2 drops green food coloring
3/4 c. Enjoy Life chocolate chips
3 Tbsp. Spectrum shortening
Preheat the oven to 350 degrees.
To prepare the bottom layer, combine flour, salt and xanthan gum. Set aside. In mixing bowl, combine remaining ingredients and stir until smooth. Add flour mixture, stirring until well blended. Pour into a 13 x 9-inch baking pan coated with oil spray. Bake at 350 degrees for 28 minutes or until a wooden toothpick inserted into the center comes out almost clean. Cool completely in pan on a wire rack.
To prepare mint layer, combine ingredients in a mixing bowl; beat until smooth. Spread mint mixture over cooled cake.
To prepare glaze, combine chocolate chips and 3 Tbsp shortening in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread mixture evenly over top. Cover and refrigerate until ready to serve.