1-First: line an 8×8-inch baking dish with parchment paper and lightly spray it with non-stick cooking spray to prevent sticking and ensure easy removal.

2-Next: melt the white chocolate chips in a microwave-safe bowl using 20-30 second intervals, stirring until smooth to achieve that velvety base.

3-Then: stir in the green food coloring and peppermint extract for that signature minty hue and flavor, noting that the extract can be skipped if you’re using mint-flavored cookies.

4-After that: add the sweetened condensed milk and most of the coarsely chopped chocolate sandwich cookies to the mixture; it will thicken as you stir, creating a rich, chunky texture.

5-Spread: the mixture evenly in the prepared pan, smooth the top, and sprinkle the reserved cookies on for a decorative touch.

6-Finally: refrigerate for 2-3 hours or overnight until completely set, then cut into about 12 pieces for serving.