Oreo Peppermint Christmas Bark

1 Melt the chocolate chips in a microwave-safe bowl in 30-second increments. Stir between the bursts.
2 Pour the melted chocolate onto a parchment or wax-lined rimmed baking sheet. Spread with an offset spatula until ¼” thick. Let set in the fridge for 15 minutes.
3 Melt the white chocolate chips in a microwave-safe bowl in 30-second increments. Stir between bursts, being careful to not burn the white chocolate.
4 Pour on top of the chocolate. Spread with an offset spatula on top of the chocolate. If your chocolate has not set, the delineation between the white and regular chocolate will not be as strong.
5 Add the chopped Oreos and Andes peppermint crunch baking chips.
6 Place in the refrigerator for 30 minutes to set.
7 Chop with a sharp knife.
8 Store in an airtight container in the refrigerator and serve when ready.