Servings: About 24 pieces

4 bars (3 oz each) mint chocolate, broken in pieces 4 bars (3 oz each) mint chocolate, broken in pieces
3 packs (from a 4.86-oz box of 6) 100 calorie packs Oreo Thin Crips, coarsely crumbled 3 packs (from a 4.86-oz box of 6) 100 calorie packs Oreo Thin Crips, coarsely crumbled
3 medium peppermint candy canes, coarsely crushed (4½ tbsp) 3 medium peppermint candy canes, coarsely crushed (4½ tbsp)

Line a baking sheet with foil. Melt chocolate in microwave on high, stirring every 10 to 15 seconds, or in a medium saucepan over very low heat, stirring often until smooth.
Stir in 1 cup crumbled cookies. Scrape onto lined pan. Spread to about ¼ inch thick. Immediately sprinkle with crushed candy canes and remaining crumbled cookies. Pat in slightly.
Refrigerate until firm, about 45 minutes. Cut in uneven pieces. Refrigerate airtight with wax paper between layers.

Makes: about 24 pieces. Active: 10 minutes. Total: About 1 hour (includes chilling).  Makes: about 24 pieces. Active: 10 minutes. Total: About 1 hour (includes chilling).
Different Takes: 1. Use a 12-oz bag of white chocolate chips instead of mint chocolate. 2. Spoon chocolate mixture into decorative paper candy cups instead of spreading it on a baking sheet. 3. Substitute 1¼ cups chopped nuts for the cookies and chopped crystallized ginger for the candy canes.  Different Takes: 1. Use a 12-oz bag of white chocolate chips instead of mint chocolate. 2. Spoon chocolate mixture into decorative paper candy cups instead of spreading it on a baking sheet. 3. Substitute 1¼ cups chopped nuts for the cookies and chopped crystallized ginger for the candy canes.