Line a baking sheet with parchment paper and set aside.

Unwrap the entire box of Andes Crème de Menthe thins and chop them coarsely. Set aside.

Melt the white chocolate chips in a bowl according to package directions. Add mint extract if desired and stir to combine. Add 3 drops of green food coloring (or more depending on desired color).

Spread the white chocolate layer evenly on the prepared baking sheet. The bark does not need to cover the entire pan – it can be a thicker or a thinner consistently depending on personal preference. Refrigerate the white chocolate layer for at least 15 minutes to allow it to harden.

Melt the semi-sweet chocolate chips in a bowl according to package directions. Once the white chocolate layer is hardened, spread the melted semi-sweet chocolate over the top evenly.

Immediately sprinkle the coarsely chopped mints onto the bark and gently press larger pieces into the top. Refrigerate bark for 30 minutes to allow it to set.

Once cooled, place the bark onto a cutting board and using a sharp knife, break the bark into pieces.