Thin Mint Candy Bars

Chocolate Shortbread
0 Heat oven to 350F.
1 Line a 9X 13 sheet pan with parchment, leaving overhang on the long sides so you can easily lift the finished product out of the pan.
3 Grind chocolate wafer cookies into a find dust.
4 In the bowl of a stand mixer, combine chocolate cookies, flour, sugar, and salt.  Turn mixer to low.
5 Add in butter.  Mix on medium until ingredients start to form a sandy dough.  Add in peppermint extract.  Mix for another minute.
6 Press very firmly into the sheet pan.  Cook for 20 minutes at 350F.  Cool completely.
Fat based barrier
8 Melt 150 grams of chocolate or chocolate flavored candy coating.  Spread it in a thin layer on top of chocolate cookie.
Chocolate Ganache
10 Heat heavy cream and corn syrup until scalded.  This will take approx. 90 seconds in the microwave, but watch out for boil over.  Add in peppermint extract to heavy cream and corn syrup after you've heated it.
11 Pour hot cream mix over chopped dark chocolate.  Let this sit for 1 minute without stirring.
12 Slowly stir the chocolate and cream until it becomes uniform and forms ganache.
13 Pour over chocolate cookie.  Allow to set up until firm.  You may put this in the fridge so it becomes firm, but you'll need it to come back to room temperature before cutting and dipping.
Cut, Bottom, and Dip
14 Cut bars into desired size.  I recommend 1" x 3".
16 Melt and temper chocolate.  Bottom bars by holding them between your thumb and forefinger and dipping the bottom into the chocolate.  Run it along a spatula to remove excess chocolate.  Place on parchment paper.  
17 Once bottoms have set up, run a knife along the edges of the bars for clean lines.
18 Fully dip bars in chocolate.
19 Bars will be good out of the refrigerator for 2.5-3 weeks.