Melt the white chocolate almond bark in a large, microwave-safe bowl according to package directions.
Add six drops of electric green coloring (and forrest green if using) and stir to combine.
Stir in the pistachios until well coated, then dtir in the chow mein noodles until thoroughly coated. If it seems like you have too much extra chocolate, stir in a few more noodles.
Drop by spoonfuls onto a parchment or wax paper. Add a red candy heart and sprinkle with sprinkles.
Allow to sit untouched until completely set.
Notes
Use one spoon to scoop and drop the cookie mixture, and one spoon to help push it off the spoon onto the parchment paper.
These cookies can be kept at room temperature in an airtight container for up to 2 weeks. If you live in a hot or humid climate it might be best to store in the refrigerator.
Transfer the hardened cookies to a zipper top freezer bag or storage container and store in the freezer for up to 2 months. Allow to come to room temperature before serving.
Candy melts or white chocolate chips can be substitute for the almond bark.
Chopped peanuts, pecans, almonds, or walnuts can be substituted for the pistachios if needed.