• Place the Pepper Mint candy in a food processor and process until powdered.
• In a bowl of a standing mixer, beat butter on high until smooth.
•  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.
• Add the salt and peppermint extract.
•  Add the milk, a table spoon at a time, to avoid a runny filling. Beat the filling for about 5 minutes.
• Add the crushed Candy and mix to incorporate. 

To Make The cookie Layer

• 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. 
• In a medium bowl sift the flour, cocoa mix and baking powder and set a side.
• Beat the butter and powdered sugar in a bowl if a standing mixer, until well mixed.
• Add the egg yolk and mix to combine.
• 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. 
• 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.
• Using a kitchen fork gently pierced the dough thru out the surface. 
• Bake in the middle rack for 16-18  minutes.
• Remove from the oven and allow to completely cool.
• Once the dough is cooled, add the Pepper Mint cream on top than using a cake spatula or a spoon to smooth.
• Place the refrigerator to get hard, 2-3 hours or over night.

Cutting and coating the Bars

• 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.
• 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)
• Place a cooling rack onto of a baking pan lined with baking paper. 
• Melt the chocolate chips and the vegetable shortening, until smooth and has a thin consistency. 
• 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. 
• 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.
• 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.
• After 5 minutes, sprinkle the crushed Pepper Mint candy for decoration. Return bars to the refrigerator.