1. Line an 8×8 pan with parchment paper and arrange 16 fudge mint cookies in a single layer.
2. In a small bowl, combine 1 tbsp coconut oil with white chocolate chips and melt using a double boiler or microwave.
3. Stir in mint extract and a couple of drops of green food coloring for a festive touch. Pour over the cookies.
4. In another bowl, mix 1 tbsp oil with Andes mints (reserve 4 mints) and melt. Pour this mint chocolate over the white chocolate layer.
5. Swirl the two mixtures together with a knife or spatula to create a marbled effect.
6. Chop the reserved mints and remaining fudge mint cookies, then sprinkle them on top.
7. Refrigerate for 2 hours until set. Once firm, break into pieces and store in an airtight container for up to a week.

PREP TIME & NUTRITION:
Prep Time: 5 minutes, Chill Time: 2 hours, Servings: 12, Calories: 329, Net Carbs: 38g, Fats: 19g, Protein: 3g