Remove Oreos from the package, break them in half and add them to a food processor in two batches. Pulse the food processor to crush the Oreos into a fine texture. If you don't have a food processor, add the Oreos into a gallon zip top baggie, and use a rolling pin to hit the bag and break apart the Oreos. You won't get as fine of a texture, but they will be equally delicious!

In a stand mixer or a large bowl, mix together the softened cream cheese and crushed Oreos until everything is completely combined. If you are doing this by hand, it will take a while and require some elbow grease, but it will come together!

Using a tablespoon measure (or you can eyeball it), scoop the Oreo and cream cheese mixture and roll into balls.

In a small mixing bowl, melt half of your almond bark in the microwave in 30 second increments, stirring after each increment, until it's completely melted. It should take about a minute and a half total.

Place one ball into the almond bark, and using a spoon, coat it evenly. Once it's completely coated, lift the Oreo ball out of the chocolate and allow the excess to run off. Place it on tin foil to allow the chocolate to harden for about 10 minutes or so.

Store in an airtight container in the refrigerator for up to a week!