This is a recipe adapted from a Cooking Light issue. It is a pretty easy dessert that really looks nice (and tastes just as great). I've made this for a baby shower before, and added pink food coloring to the mint layer, which was as cute as can be.
These are for a church function tomorrow evening, so I used the green food coloring so people would know what flavor they are.
Because everyone knows that anything green tastes minty, right?
Dark Chocolate Mint Squares
1 cup all-purpose flour
1/2 teaspoon Kosher salt
1 cup granulated sugar
1/4 cup unsalted butter, melted
2 Tablespoons water
1 teaspoon vanilla extract
1 (16-ounce) can chocolate syrup
2 cups powdered sugar
1/4 cup butter, melted
2 Tablespoons milk
1/2 teaspoon peppermint extract
2 drops green food coloring
1 cup bittersweet chocolate chips
1/4 cup butter
1. Preheat oven to 350 degrees.
2. To prepare bottom layer, combine flour and salt in a small bowl. In a separate bowl, whisk together the granulated sugar, eggs, 1/4 cup melted butter, water, vanilla, and chocolate syrup until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 9 X 13-inch baking pan coated with cooking spray. Bake at 350 degrees 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, whisk together the powdered sugar, 1/4 cup melted butter, milk, extract, and food coloring until smooth. Spread mint mixture over cooled cake.
4. To prepare the glaze, combine the chocolate chips and 1/4 cup butter in a microwave-safe bowl. Microwave on high for 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate glaze evenly over top the mint layer. Cover and refrigerate until ready to serve.