1 cup of white, all-purpose flour, sifted
1 cup of white Crystal sugar
1 can of Hershey’s chocolate syrup
2 cups powdered sugar
1/2 cup margarine (don’t use butter)
3 drops green food coloring
1/2 tsp. mint extract
6 tsp. margarine (don’t use butter)
1 cup chocolate chips
Mix together the first four ingredients and bake that mixture in a 10-x13-inch greased, brownie pan for about 20 minutes. The oven should be preheated to 350 degrees. The bars are done when a toothpick is stuck into them and comes out clean. Don’t bake them too long. Cool the bars at room temperature or in the refrigerator. (Note, during the baking process, you may have to use a toothpick to poke air bubbles that form in the mixture.)
With a mixer, beat together the next four ingredients until thick and creamy. Spread the mixture over cooled bars. Then chill until the topping is set.
Mix the last two ingredients in a small saucepan over low heat until the mixture is melted. Stir regularly. Pour the mixture over the mint-topped bars, spreading it carefully. Place the bars in the refrigerator until cool and set. Cut the bars into squares before the chocolate topping becomes too hard. If you wait too long, the frosting will crack when you cut it.
Recipe by Margie Johnson, the owner of a café called Hot Dish Heaven.