Step 1: Break those Oreos

Grab a bowl and break up about 20 Oreos into bite-sized chunks. You don’t want them too small—part of the fun is biting into those crispy pieces! I like to keep a mix of big chunks and little crumbs for texture.

Pro tip: Don’t crush the Oreos into dust! A gentle smash with your hands works best, and it’s oddly satisfying.

Step 2: Melt the white chocolate

In a microwave-safe bowl, heat the white morsels in 20-second intervals, stirring in between to ensure they melt evenly. Don’t rush it! White chocolate can burn easily. If you’re more comfortable using a double boiler, go for it—it’s foolproof.

Pro tip: If the chocolate is too thick, add a teaspoon of coconut oil or vegetable shortening to make it silky smooth.

Step 3: Add mint extract and food coloring

Quickly stir in the mint extract and a few drops of green food coloring. The chocolate will seize up slightly if it cools too much, so work quickly! Add more food coloring if you want a deeper green, but a little goes a long way.

Pro tip: Taste the chocolate after adding the mint to make sure it’s just right. It’s easier to adjust now than after everything’s mixed.

Step 4: Mix in the Oreos

Toss the Oreo chunks into the melted chocolate and stir until they’re evenly coated. It’ll look like a glorious mess at this point, and that’s exactly what you want.

Step 5: Spread and chill

Pour the mixture onto a wax paper-lined baking sheet and spread it out evenly. Don’t worry about making it perfect—those jagged edges add to the charm. Pop the pan into the freezer for at least two hours, or until it’s completely firm.

Step 6: Break and enjoy

Once the bark is set, lift it off the wax paper and break it into pieces. Serve immediately or store for later (if you can resist eating it all at once).