These make a GREAT St. Patrick's Day treat!
1 cup flour
1 cup sugar
1/2 cup (1 cube) butter softened
1 can (16oz) Hershey's syrup
Combine all ingredients in large bowl, beat until smooth. Spread into a 9x13 baking dish. Bake at 350º for 25-30 minutes. Cool completely in dish.
Mint Creme Center:
3 drops green food coloring
2 cups powdered sugar
1 T water
1/2 cup butter, softened
1 t mint extract
Beat above ingredients together until smooth. Spread on cooled cake layer.
1 cup semi-sweet chocolate chips
Melt in small saucepan. Cool slightly. Pour over mint cream center. Refrigerate.
Note: Make sure each layer has time to cool before adding the next. It works best to refrigerate overnight after you finish the mint creme center and then add the chocolate topping the next morning. Leave ample time for the final chocolate layer to harden in the fridge as well. These can also be frozen.