Brenda's Peppermint Mocha Bark

Bottom layer: melt dark chocolate and butter in microwave at 30 second intervals, stir until smooth and creamy. Mix with coffee beans and spread in greased 13x9 pan. Freeze for 15 minutes.

Middle layer: melt milk chocolate and butter until smooth and creamy. Stir in crushed cookies, spread over dark chocolate layer. Freeze for 15 more minutes.

Top layer: melt white chocolate and butter until smoothed and creamy. Spread over milk chocolate layer. Sprinkle with crushed candies.

Refrigerate until set - about 4 hours should suffice. Break into pieces.