24 ounces white chocolate chips or vanilla candy coating
1 package (15.25 ounces) Mint Oreo cookies, coarsely chopped
1/2 cup green candy melts
1/2 teaspoon alcohol-free peppermint extract
Instructions
Line a large baking sheet with parchment paper or a silicone baking mat. This ensures your bark will release easily once it is set and makes the cleanup process much faster. Set aside about half a cup of the chopped cookies to use as a topping later.
Place the white chocolate chips in a large microwave-safe bowl. Heat in 30-second intervals, stirring well between each session, until the chocolate is completely smooth. Once melted, stir in the alcohol-free peppermint extract for that signature holiday flavor.
Gently fold the majority of the chopped Mint Oreo cookies into the melted white chocolate. Ensure the cookies are well-coated but try not to over-mix, as you want to maintain those distinct crunchy chunks throughout the bark.
Pour the chocolate and cookie mixture onto your prepared baking sheet. Use an offset spatula or the back of a large spoon to spread it into an even layer, approximately one-quarter to one-half inch thick.
Melt the green candy melts in a small bowl using the same 30-second interval method. Drizzle the green chocolate over the bark in a zigzag pattern. While the drizzle is still wet, sprinkle the remaining chopped cookies over the top and press them down very gently to ensure they stick.
Place the baking sheet in the refrigerator for at least 30 minutes, or until the bark is completely firm. Once set, lift the parchment paper off the tray and break the bark into irregular, bite-sized pieces using your hands or a sharp knife.
