Place butter and chocolate in a large microwave-safe bowl. Heat for 15-20 seconds in the microwave and stir well until the butter and chocolate are melted. Add in almond flour and mix well. Pat this mixture into the greased pan and set it in the refrigerator.
In a small bowl, beat 1/4 cup butter, whipping cream, peppermint extract, and food color with electric mixer on medium speed until well mixed. On low speed, gradually beat in powdered Swerve until smooth.