Preheat oven to 350°F. Line 9x13 pan with foil and spray with nonstick spray.

Prepare both boxes of brownie batter according to box directions.

Spread all of the batter in prepared pan and bake for about 30 minutes, until a toothpick inserted in the center comes out with fudgy crumbs but no raw batter.

Cool brownies to room temperature in pan.

In the bowl of your mixer, beat butter on medium speed until smooth.

Add crème de menthe syrup and powdered sugar, beating on low until combined.

Increase speed to high and beat for one minute, until light and fluffy.

Frost cooled brownies, then cover pan and chill in the refrigerator for several hours, until cold and firm.

Line a baking sheet with wax paper and set aside. Cut brownies into rectangles and place on prepared baking sheet.

Melt almond bark and shortening in a microwave safe bowl, stopping to stir every 30 seconds until smooth.

Dip lollipop sticks 1/3 of the way in the melted chocolate, then insert into the sliced brownies on the baking sheet.

Place baking sheet in the freezer for about an hour, until sticks are firmly set in the center of the brownies.

Pop almond bark/shortening mixture back in the microwave, heating until melted again.

Dip brownie pops in the melted chocolate, allowing excess to drip off.

Place brownie pops back on wax paper lined baking sheet, then top with mint chocolate candy pieces.

Chill until firm.