In a parchment lined 8x8 pan, lay in a single layer 16 fudge mint cookies. They should fit into the pan perfectly. Set aside.
In a small bowl, add 1 Tbs coconut oil to white chocolate chips and melt over either a double boiler or in the microwave.
Once melted, stir in mint extract and two drops of green food coloring to get the chocolate a nice green color. Pour mixture over fudge mint cookies and set aside.
In a separate bowl, mix together 1 Tbs oil and andes mints (setting aside 4 mints) and melt in either a double boiler or in the microwave. Once melted, pour mint chocolate mixture over the top of the melted white chocolate.
Using a knife or spatula, mix the two together to form a marbled pattern.
Take reserved mints and 4 fudge mint cookies and roughly chop them. Sprinkle evenly over the top of the chocolate mixture.
Place in the refrigerator for two hours or until completely set. Once set, remove chocolate from package and cut or break into smaller pieces.
Store in an airtight container for up to 1 week.