1/2 c. butter
1 c. sugar
4 lg. eggs
1 c. sifted flour
1/2 tsp. salt
16 oz. can chocolate syrup
1 tsp. vanilla extract

Heat oven to 350 degrees. Grease and flour a 13 x 9 inch baking pan. In large bowl, beat butter until fluffy. Gradually beat in granulated sugar until well combined. Add eggs, one at a time, beating well after each addition. In a small bowl, combine flour and salt. Beat flour mixture, chocolate syrup and vanilla into butter mixture until well combined. Pour chocolate base batter into prepared baking pan. Bake 25 to 30 minutes. Cool base completely in pan on wire rack.

MINT ICING:

1/4 c. butter, softened
2 c. confectioners sugar
2 tbsp. mint flavored liqueur

In bowl beat butter until fluffy. Slowly beat in confectioners sugar and liqueur until smooth. Spread icing on base. Refrigerate 1 hour.

CHOCOLATE TOPPING:

12 oz. pkg. semi - sweet chocolate chips
1/2 c. butter

Using double boiler, stir chocolate chips and butter until melted and smooth. Spread topping evenly over icing in baking pan. Refrigerate at least 1 hour. Cut into bars and serve. Makes 18 bars.