Line a large baking sheet with parchment paper.

In a large saucepan over low heat, heat the chocolate almond bark until melted and smooth.

Stir in the mint extract.

Fold in the chopped Oreos.

Spread onto the parchment paper in an even layer.

In a small saucepan over low heat, heat the green candy melts until melted and smooth.

Drizzle over the chocolate layer, swirling lightly with a knife or toothpick.

Sprinkle with chopped Andes mints and sprinkles.

Allow to set completely, and break into pieces.