Preheat your oven to 350 F and line a 15x10-inch baking pan or jelly roll pan with parchment paper or greased aluminum foil.
Prepare the brownie mix according to package instructions with eggs, oil, and water.
Spread the batter evenly in your prepared baking pan.
Bake the brownies for15 minutes, or until a toothpick inserted in the center comes out almost clean.
Let the brownies cool in the pan on a wire rack.
Peppermint Filling
In a large bowl, beat the powdered sugar, melted butter alternative, coconut cream, peppermint extract, and food coloring until creamy and smooth. Start with the mixer on low to prevent a sugar dust storm!
Spread the filling evenly over the fully cooled brownies.
Refrigerate the brownies for 30 minutes.
Chocolate Glaze
In large a, microwavable-safe bowl, microwave the chocolate and butter alternative on high for 1 minute. Whisk thoroughly. If not fully melted, microwave in 15 second intervals, whisking thoroughly between each heating, until just melted. Do not overheat the chocolate or it can seize.
Spread the chocolate over the peppermint filling.
Sprinkle with crushed candies, if desired.
Once set, cut into bars.
Notes
Grasshopper Bars Option: Use green food color instead of red, and omit the peppermint candy garnish.