Grease 13 x 9 x 2-inch baking pan.
Mix together chocolate cookie crumbs, pecans, sugar and butter in medium-size bowl until well combined. Press the mixture into an even layer over the bottom of prepared baking pan. Refrigerate until the crust is firm, for about 30 minutes.
Sprinkle espresso powder over milk in small bowl; stir to dissolve. Add confectioners sugar, butter and vanilla, beating until the mixture is well blended and smooth. Spread the filling evenly over the prepared crust. Sprinkle filling evenly with the granola. Refrigerate for several hours or until firm.
Melt together the semisweet chocolate pieces and shortening in small heavy saucepan over very low heat until smooth. Drizzle over top of filling layer. Melt white chocolate in small saucepan over very low heat. Drizzle over top. Cover pan and refrigerate until both chocolates have hardened. Cut into bars to serve. Makes 3 dozen.