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1. 1 (14-ounce) package of chocolate sandwich cookies. 2. 1 (8-ounce) package of cream cheese, at room temperature 3. 1 (12-ounce) package vanilla-flavored almond bark, or as needed
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Line a baking sheet with parchment paper.
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Mix cookie crumbs and cream cheese together in a bowl; roll into balls and arrange on the prepared baking sheet.
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Freeze cookie balls until solid, about 1 hour.
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Melt almond bark in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
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Dip cookie balls in the melted almond bark, removing balls using 2 forks to allow excess bark drip back into double boiler.
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Arrange coated cookie balls on the baking sheet; refrigerate until coating is firm, about 10 minutes.
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For decoration, drizzle chocolate almond bark on top or, if you want them to be all chocolate, dip balls in chocolate almond bark.
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