Preheat oven to 375 degrees F.

Remove four of the best-looking cookies from the boxes of cookies and set aside for garnish.

Place the rest into a food processor and process to a crumb.

Add brown sugar and melted butter and process to combine.

Pour out onto a small parchment lined sheet tray and bake for five minutes. Toss with a fork and bake for five more. Toss again with a fork and bake for the last five minutes. Toss again and cool.

Whip cream, confectioner’s sugar, vanilla and espresso powder to medium peaks. It should be stiff enough to pipe through a pastry bag but not too stiff.

Scrape cream into a large pastry bag with a large star tip and set aside.

Peel and slice the bananas into quarter inch slices.

Microwave the jar of Dulce de Leche (without lid) in ten second bursts, stirring each time. You want to just make it a little softer to work with but not warmed. We used the defrost setting on our microwave to get it to a consistency we could spoon into the parfaits.

To assemble, place layers of crumbs, Dulce De Leche, bananas and cream. Then top with the remaining crumbs, Dulce De Leche, bananas and cream.

Place the chocolate bar bottom facing up and drag the blade of a knife across it to get shaves. Do this by aiming the blade away from you with the top of the knife blade on a 45-degree angle towards you. Put pressure on the blade and drag it across the bar. I make sure the bar will not slide by bracing the end closest to me with my body as I drag the blade. Never have the sharp side of the blade facing you, always away.

Place the shaved chocolate over the top and place one cookie in the top of each and serve with long handled parfait spoons.