Melt chocolate in a medium saucepan over low heat, stirring constantly.

Stir in green food coloring, one drop at a time, until desired color is achieved.

Crush Thin Mints into various sized pieces.

Stir cookie pieces into melted chocolate, reserving some for the top.

Spread melted chocolate mixture on to baking sheet lined with wax paper.

Sprinkle with additional cookie pieces and Andes Mint Baking pieces.

Melt chocolate chips and drizzle over the top.

Let stand at room temperature or in refrigerator until hardened.