Ingredients

The following ingredients have 4 Servings
  • 1 c crushed regular Oreos
  • 1 c crushed Golden Oreos
  • 1/4 c melted butter
  • 1 1/2 c milk chocolate chips
  • 1/4-1/2 c Andes mint baking bits
  • Optional: semi-sweet mini chips

Instruction

  • Preheat oven to 350. Line an 8 x 13 pan with foil.
  • Mix crushed Oreos with melted butter. Press crust into pan.
  • Bake for five minutes.
  • Melt milk chocolate chips over a double broiler until completely smooth. Pull off heat.
  • Pour melted chocolate over the crust and smooth until the crust is completely covered.
  • Sprinkle Andes bits over the warm chocolate. As the bits begin to melt, take a cake tester or tooth pick and swirl the mint bits into the chocolate.
  • If adding the mini chips, allow the bark to cool for about 10 minutes, then sprinkle on the chips.
  • Cool in the refrigerator for at least 4 hours.
  • Remove foil from pan and break the bark apart with your hands or a knife.
  • Enjoy the minty goodness!