Stir cream cheese in a large bowl until smooth. Crumble cookies over cream cheese and mix using your hands. Form mixture into balls, arrange on a baking sheet, and insert a toothpick into each ball. Refrigerate until solid, at least 2 hours. Or freeze, 15 to 30 minutes.
Melt almond bark in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Dip cookie balls in the melted bark and place on waxed paper to cool.
Tips & Tricks
Sweet and Salty Nestlé Toll House(R) Cookies
Satisfy your cravings for salty and sweet in one quick-and-easy cookie!
Easy Lemon Cookies
These lemony cookies put a delicious twist on basic cake mix.