If you love mint, you will love this recipe. It kind of reminds me of an Andes mint. I love that it is served cold - so yum! I truly cannot stop eating it!
Mint Chocolate Bars
1/2 cup butter,softened
1 cup white sugar
1 1/2 cups Hershey's syrup
1 cup all purpose flour
Heat oven to 350. Combine butter and sugar, add eggs then syrup; Add flour slowly to avoid lumps. Pour into a greased 9 x 13 pan and bake for about 25 minutes or until center of cake springs back when lightly touched. Cool completely in pan.
Mint Cream Center
2 cups powdered sugar
1/2 cup butter, softened
1 Tbsp water
1/2 tsp mint extract (not peppermint)
3 drops green food coloring
Combine and beat til smooth. Spread over cooled cake. Chill.
2 cups semi sweet chocolate chips
1 stick butter
Melt the two together in microwave. Allow to cool slightly and thicken, gently spread over mint layer. Cover and chill at least an hour before serving. Best if kept stored in the refrigerator! Enjoy!