Chocolate Mint Bars

This yummy recipe comes from the magazine, Cooking Light.
Bottom Layer
1 cup all-purpose flour
1/2 tsp. salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 T water
1 tsp. vanilla extract
2 lg. eggs, beaten
1 (16 oz.) can chocolate syrup
cooking spray

Mint Layer
2 cups powdered sugar
1/4 cup butter, melted
2 T fat-free milk
1/2 tsp. peppermint extract
2 drops green food coloring

Glaze
3/4 cup semisweet chocolate chips
3 T butter

1. Preheat oven to 350.
2. To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 T water, vanilla, eggs, and chocolate syrup in a medium bowl, stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 9x13 inch baking pan coated with cooking spray. Bake at 350 for 23 minutes or until a toothpick come out clean. Cool completely in pan on a wire rack.
3. To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.
4. To prepare glaze, combine the chocolate chips and 3 T butter in a medium microwave-safe bowl. Microwave on high for one minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mix evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces. Yield 20 servings.
Calories-264
Fat-8.7g
Fiber-0.5g