Line an 11 x 15-inch rimmed jelly roll pan or similar with wax paper. Set aside.
Melt the candy coating in the microwave per the instructions on the package.
Break the cool mint cookies in a large plastic storage bag, using a rolling pin leaving chunky. Pour into a large mixing bowl. Set aside 2/3 cup to garnish the top.
Pour the melted candy coating over the the crushed cookies in the mixing bowl. Stir until evenly coated.
Pour onto the wax paper lined baking sheet spreading evenly from end to end.
Immediately sprinkle the top with the reserved cookies and crème de menthe candy morsels.
Refrigerate for 30 minutes or until firm.
Peel away the wax paper then cut or break into the desired shapes. Store in an airtight container at room temperature for up to 1 week.