Oreo Cookie Crust

Step 1: Crush the Oreo cookies in the bag or a bowl to fine crumbs.
Step 2: Blend the cookie crumbs with melted butter until the mixture is well combined.
Step 3: Firmly press this mixture into a 9×13-inch glass pan and refrigerate while preparing the filling.

Peppermint Marshmallow Filling

Step 4: In a microwave-safe bowl, mix mini marshmallows, milk, and peppermint extract. Microwave for 1 minute, stir, and continue microwaving for an additional 1 to 1.5 minutes until the marshmallows are fully melted.
Step 5: Refrigerate the marshmallow mixture for 40 minutes, stirring every 10 minutes to prevent it from hardening.
Step 6: Fold the Cool Whip into the cooled marshmallow mixture.
Step 7: Roughly chop the Hershey chocolate bars and fold them into the filling.

Assembly

Step 8: Pour the filling over the chilled Oreo crust.
Step 9: Garnish with Christmas sprinkles for a festive appearance.
Step 10: Refrigerate the dessert for 2-4 hours to allow it to set before serving.

Variation

For a chocolate peppermint version, mix some crushed peppermint candy into the filling or sprinkle it on top along with the Christmas sprinkles.