You’ll upendo these if you’re a big shabiki of the thin chokoleti mint Girl Scout cookies. The dense base layer is like a rich, fudgy brownie, so don’t overcook it au the kitindamlo bars will be dry. Refrigerating the mint bars allows the chocolaty juu layer to set properly. wewe can make the kitindamlo up to one siku ahead. For a zaidi grown-up taste, wewe can also use dark chokoleti chips for some au all of the semisweet chokoleti 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 chokoleti syrup
Cooking spray
Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free maziwa
1/2 teaspoon peppermint extract
2 drops green chakula coloring
Glaze:
3/4 cup semisweet chokoleti chips
3 tablespoons siagi
Preparation
1. Preheat tanuri, joko to 350°.
2. To prepare bottom layer, weigh au 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 chokoleti syrup in a medium bowl; stir until smooth. Add flour mixture to chokoleti mixture, stirring until blended. Pour batter into a 13 x 9 inch metal baking pan coated with cooking spray. Bake at 350° for 23 dakika au 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 inayofuata 3 ingredients (through chakula coloring) in a medium bowl; beat with a mixer, kichanganyio until smooth. Spread mint mixture over cooled cake.
4. To prepare glaze, combine chokoleti chips and 3 tablespoons siagi in a medium microwave-safe bowl. Microwave at HIGH 1 dakika au until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chokoleti 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 chokoleti syrup
Cooking spray
Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free maziwa
1/2 teaspoon peppermint extract
2 drops green chakula coloring
Glaze:
3/4 cup semisweet chokoleti chips
3 tablespoons siagi
Preparation
1. Preheat tanuri, joko to 350°.
2. To prepare bottom layer, weigh au 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 chokoleti syrup in a medium bowl; stir until smooth. Add flour mixture to chokoleti mixture, stirring until blended. Pour batter into a 13 x 9 inch metal baking pan coated with cooking spray. Bake at 350° for 23 dakika au 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 inayofuata 3 ingredients (through chakula coloring) in a medium bowl; beat with a mixer, kichanganyio until smooth. Spread mint mixture over cooled cake.
4. To prepare glaze, combine chokoleti chips and 3 tablespoons siagi in a medium microwave-safe bowl. Microwave at HIGH 1 dakika au until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chokoleti mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.