Mint Triangles

This past Saturday, I had a Pampered Chef party. I got to decide out of their cookbook what we were going to make. It was super fun and this turned out great! Enjoy!
Mint Triangles
Crust:
2 pkg. (10 oz each) fudge covered mint cookies
1/2 c. butter
1 1/4 c. semi-sweet chocolate morsels
Filling and Topping
10 oz. vanilla almond bark or confectioner's coating candy melts
1 pkg. cream cheese, softened
1 tsp. peppermint extract
6 drops green food coloring
1/4 c. semi-sweet chocolate morsels
For crust, place half of the cookies in large resealable plastic bag; crush into very fine crumbs using rolling pin. Place crumbs into a mixing bowl; repeat with remaining cookies. Place butter and chcooalte morsels in a small bowl; microwave, uncovered, on high 1-1 1/2 minutes or until butter is melted. Stir until smooth. Add chocolate mixture to crumbs; mix utnil all crumbs are moistened. SPread evenly over a medium sheet pan, or a 9x13 pan; using hands, firmly pack evenly into pan. Place in freezer at least 10 minutes.
Meanwhile, for filling, place almond bark into a microwave safe bowl. Microwave, uncovered, on high 2-3 minutes, stirring every 30 seconds until bark is mostly melted. Remove from microwave; stir until smooth. Using whisk, whisk cream cheese in bowl until smooth. Whisk in extract and food coloring until smooth. Add bark; whisk well. Spread filling over crust; set aside.
Place remaining chocolate morsels into a small bowl; microwave, uncovered, on high 30-45 seconds or until melted, stirring every 15 seconds. Place small resealable plastic bag into a measuring cup. Pour chocolate into corner of bag. Twist top of bag; secure. Cut corner off of bag. Drizzle chocolate over filling. Let stand until chocolate is firm. Cut dessert into 16 rectangles (four rows of four rectangles each). Cut in half diagonally to make 32 triangles