Ingredients:

  • 24 oz white chocolate chips
  • 0.5 tsp peppermint oil
  • 14.3 oz Mint Oreos
  • 0.25 cup green candy melts
  • 2 tbsp crushed candy canes

Instructions:

  1. Line a 13x18 inch baking sheet with parchment paper, ensuring it lays flat to avoid ripples in the base.
  2. Place 14.3 oz Mint Oreos in a Ziploc bag and strike with a rolling pin until you have a mix of dust and nickel sized chunks.
  3. Transfer 24 oz white chocolate chips to a microwave safe glass bowl. Note: Glass holds heat better than plastic, helping the last bits melt without more microwave time.
  4. Microwave in 30 second intervals, stirring vigorously with a dry spoon between each, until 80% of the chips are liquid.
  5. Remove from microwave and stir continuously for 1 minute until the mixture is completely velvety and glossy.
  6. Fold in 0.5 tsp peppermint oil and the crushed Oreos, leaving about a handful of the largest cookie pieces aside.
  7. Pour the mixture onto the pan and use an offset spatula to spread it 1/4 inch thick until the surface is level.
  8. Melt 0.25 cup green candy melts in the microwave, then drizzle in a zig zag pattern across the entire sheet.
  9. Scatter the reserved cookie chunks and 2 tbsp crushed candy canes over the wet chocolate until they are lightly embedded.
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