24 ounces high quality white chocolate chips or white candy melts
1 package (15.25 ounces) Mint Oreo cookies, roughly chopped
1/2 teaspoon alcohol-free peppermint extract
1/4 cup green candy melts or green food coloring drops
Instructions
Line a large baking sheet with parchment paper or a silicone baking mat. This ensures the bark will lift off easily once it is set. Take about 15 Mint Oreo cookies and chop them into medium sized chunks, then set them aside. Place the remaining cookies in a plastic bag and crush them into smaller crumbs to mix directly into the chocolate later.
Place the white chocolate chips in a microwave-safe bowl. Heat them in 30-second intervals, stirring thoroughly between each session until the chocolate is completely smooth and melted. Be careful not to overheat the chocolate, as it can seize and become grainy. Once melted, stir in the alcohol-free peppermint extract and the fine cookie crumbs until well combined.
Pour the white chocolate and cookie mixture onto your prepared baking sheet. Use an offset spatula or the back of a large spoon to spread the chocolate into an even layer, about a quarter-inch thick. You do not need to fill the entire pan, just aim for a consistent thickness throughout the bark.
Melt the green candy melts in a small bowl and drizzle them over the white chocolate base in a zig-zag pattern. Use a toothpick to gently swirl the green chocolate into the white for a marble effect. While the chocolate is still wet, press the reserved large Oreo chunks firmly into the surface so they stick well.
Place the baking sheet in the refrigerator for at least 30 to 45 minutes until the bark is completely firm to the touch. Once set, lift the parchment paper off the tray and use your hands to break the bark into irregular, rustic pieces. You can also use a sharp knife for more uniform squares if you prefer a cleaner look.
