1. Place the Pepper Mint candy in a food processor and process until powdered.

2. In a bowl of a standing mixer, beat butter on high until smooth.

3.  Change speed to low and add the powdered sugar 1 cup at a time. Once all the sugar has been fully added increase speed back to high.

4. Add the salt and peppermint extract.

5.  Add the milk, a table spoon at a time, to avoid a runny filling. Beat the filling for about 5 minutes.

6. Add the crushed Candy and mix to incorporate. 

To Make The cookie Layer

1. Preheat Oven to 350F. Grease the bottom and sides of 8" square pan and line with Parchment paper, allowing 2" of parchment paper sticking from the sides of the pan. 

2. In a medium bowl sift the flour, cocoa mix and baking powder and set a side.

3. Beat the butter and powdered sugar in a bowl if a standing mixer, until well mixed.

4. Add the egg yolk and mix to combine.

5. Add the flour and cocoa mix (Scrap the sides and bottom of the bowl if needed) and beat just until you get a moist dough. 

6. With you hands, spread the dough in the greased pan until you covered the full surface of the pan with an even layer of dough.

7. Using a kitchen fork gently pierced the dough thru out the surface. 

8. Bake in the middle rack for 16-18  minutes.

9. Remove from the oven and allow to completely cool.

10. Once the dough is cooled, add the Pepper Mint cream on top than using a cake spatula or a spoon to smooth.

11. Place the refrigerator to get hard, 2-3 hours or over night.

Cutting and coating the Bars

1. Remove the pan from the refrigerator and with both hands grabbing the excess parchment paper, remove the cookie from the pan. Place on a cutting board.

2. Using a sharp knife, cut the cookie into 6 stripes, each 1.25" W. Cut each strip into 3 equal bars. (each should be about 1.25 W and 2.5" L)

3. Place a cooling rack onto of a baking pan lined with baking paper. 

4. Melt the chocolate chips and the vegetable shortening, until smooth and has a thin consistency. 

5. Allow the chocolate mix to cool down for few minutes, before coating the bars,otherwise the hot chocolate will melt the cream and create a big mess. 

6. Using a spoon coat each bar starting with the edges of the each bars and continuing with the center. Gently shake or bang the pan to remove any excess chocolate.

7. Using a knife remove the bars from the cooling rack and place on a flat dish lined with a parchment paper. Place the plate in the refrigerator for 5 minutes.

8. After 5 minutes, sprinkle the crushed Pepper Mint candy for decoration. Return bars to the refrigerator.