Line a 9x13 baking sheet with parchment paper and line your Oreos up in a single layer over the parchment paper. Set aside.

In a medium-sized heat-safe bowl, heat the semi-sweet chocolate chips according to package instructions. Don’t overheat the chocolate and make sure to stir it often to avoid the chocolate seizing and forming clumps.

Pour the melted chocolate over the Oreo layer and spread it out over and between the Oreos until smooth. It may not cover all of the Oreos and it’s okay to have some Oreos sticking out of the chocolate along the edges.

In 2 separate small bowls, heat the dark green and light green melting wafers according to package instructions. Use a spoon or piping bag to drizzle lines of dark and light green chocolate in lines or swirls over the melted chocolate layer.

Next, sprinkle the gold sugar sprinkles next to the green chocolate lines.
Using a toothpick or skewer, drag the chocolate-making swirls and lines through the green chocolate and gold sugar sprinkles.

Finally, decorate with lucky charms rainbows and shamrocks, and mint m&ms and place the leprechaun bark in your refrigerator to chill for at least 1 hour.

Once the chocolate has chilled and is hard, use a large knife to cut the bark into small randomly shaped pieces or break it apart with your hands for jagged edges.

Serve chilled or at room temperature.