Step 1

Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray.

Step 2

Melt the butter in a small saucepan. Whisk in the cocoa powder. Let cool slightly.

Step 3

Beat the eggs until light colored. Add the sugar and extracts and beat again.

Step 4

Stir in 1/4 cup of butter/cocoa mixture quickly. Add the rest of the butter mixture and beat again.

Step 5

Sift together the flour, salt, and baking powder. Slowly beat into the wet mixture in the bowl.

Step 6

Pour into prepared pan. Bake for 30 minutes. Do not over bake. Remove and let cool.

Step 7

Beat the cream cheese, sugar, and extracts until light and creamy. Set aside.

Step 8

Place 1 1/2 cups Andes peppermint chips and shortening in a microwave safe bowl. Heat for 30 seconds. Stir and heat again if needed until creamy. Pour into cream cheese mixture and beat until mixed in.

Step 9

Fold in half of the Cool Whip and 1/2 cup Andes chips.

Step 10

Cut the brownies into 1 inch squares. Place half the brownies in the bottom of a trifle bowl.

Step 11

Top with half of the peppermint cheesecake. Repeat layers.

Step 12

Cover the top with the 2 1/2 cups Cool Whip and Andes chips.

Step 13

Swirl the last 1/2 cup Cool Whip around the edges with a piping bag and icing tip 21.

Step 14

Top each swirl with candy bar triangles. Keep refrigerated and covered until serving.