Triple Layer Chocolate Peppermint Bars

• Crust
• 1/2 cup mint chocolate chips
• 1/4 cup unsalted butter, cut up
• 1 1/4 cups chocolate cookie crumbs
• Filling
• 3/4 cup mint chocolate chips, divided
• 1 tablespoon unsalted butter, plus 1/4 c softend and divided
• 2 ounces cream cheese, softened
• 2 tablespoons heavy whipping cream or 2 tablespoons half-and-half
• 3/8 teaspoon peppermint extract
• 1/4 teaspoon vanilla
• 3 cups powdered sugar
• Topping
• 4 ounces semisweet chocolate, chopped
• 1/3 cup heavy whipping cream
• 2 tablespoons peppermint candies, crushed

1. Heat oven to 350 degrees. Line 8" square baking pan with foil; spray foil with cooking spray.
2. To make crust - Heat chocolate mint chips and butter in medium saucepan over medium low heat until melted, stirring constantly. Remove from heat; stir in cookie crumbs. Press into bottom of pan.
3. Bake 6-8 minutes or until fragrant. Cool competely on wire rack.
4. To make filling - Heat 1/2 c chocolate mint chips and 1 T butter in small saucepan over medium low heat until melted, stirring constantly. Remove from heat; cool to room termperature.
5. Beat remaining 1/4 c butter and cream cheese in large bowl at medium speed until smooth. Beat in 2 T cream and peppermint extract and vanilla. Reduce speed to low; beat in cooled chocolate mixture. Slowly beat in powdered sugar. Stir in remaining 1/4 c chocolate mint chips. Spread over crust; smooth top. Refrigerate 15 minutes or until set.
6. To make topping - Meanwhile, place chopped chocolate in medium bowl. Bring cream to a boil in small saucepan over medium heat; pour over chocolate. Let stand 1 minute; stir until smooth. Cool at room temperature 3-5 minutes or until slightly thickened but still pourable. Spread over filling; sprinkle with peppermint candies. Refrigerate 1 hour our until set. Store in refrigerator.

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Taken from www.food.com/recipe/triple-layer-chocolate-peppermint-bars-472635 (may not work)