Definitely one of the better baking experiences I’ve had in recent months (years)! I keep opening up the refridgerator and admiring my smooth chocolate topping and creamy Creme de Menthe middle — just a mere two weeks into the JOC and already I see my patience for baking taking on a new life.
1 cup sugar
1/2 cup soft butter
4 eggs
1 cup flour
1/2 teaspoon salt
16 oz. Hershey’s syrup
1 teaspoon vanilla
Preheat oven to 350 degrees. Mix all above ingredients and pour into 10×15 in jelly roll pan. Bake for 30-35 minutes.
2 cups powdered sugar — since I’m a real baker now I’ll say, 2 cups of “confectioners” sugar — sounds so much more refined …
1 stick of butter
2 Tbsp. green Creme de Menthe — here’s the thing about CdM — it’s sold in big bottles but 2 Tbsp is just a small amount. What else do you use it for? It’s minty, but I don’t think using it as a mouth wash would be wise. This bottle could last until 2020.
Mix together above frosting ingredients. Spread over cool cake.
Melt 1 cup chocolate chips together with 6 tablespoons of butter and spread over frosting. Chill.
My mom has been making this for years. A tip: bring the bars back to room temp before cutting, otherwise the chocolate breaks off the top. A second tip: if you are really cool you can cut them into diamond shapes … if you are not that cool you can cut them into squares … I suspect people will eat them anyway.
