Mint Oreo Bark Recipe aka I Must Win: 30 Min

Instructions:

1. Line a large baking sheet with parchment paper. Place 18 Mint Oreo cookies into a large zip top bag and crush them into large, bite-sized chunks using a rolling pin.
2. Combine 24 oz (680g) white chocolate morsels and 1 tbsp (15ml) coconut oil in a microwave safe glass bowl. Heat in 30 second intervals, stirring vigorously between each, until 90% melted. The residual heat will finish the job.
3. Stir in 1 tsp (5ml) peppermint extract once the chocolate is completely smooth.
4. Fold in about two thirds of the crushed Oreos. Stir gently so you don't bleed the black cocoa into the white base, much like the delicate folding technique used in my [Homemade Toffee Crunch recipe](https://baker.recipes/recipes/ultimate-salted-toffee-crunch/).
5. Pour the mixture onto the prepared baking sheet. Use an offset spatula to spread it to about 1/2 inch (1.25cm) thickness until the edges are even.
6. Immediately sprinkle the remaining Oreo chunks, 0.5 cup (85g) chopped Andes Peppermint Crunch Bark, and 0.25 cup (40g) crushed Andes mints over the top.
7. Press the toppings lightly into the wet chocolate with your palms to ensure they stick. Chill in the refrigerator for 20 minutes until firm to the touch and matte.
8. Remove from the fridge and let sit at room temperature for 5 minutes. Use a knife or your hands to break into 24 jagged, irregular pieces.