To make this simple recipe, add the almond bark to a medium-sized microwave-safe bowl and microwave for one minute. Stir and continue microwaving for 30-second increments until the mixture is smooth.

Submerge the cookies in the chocolate until they are coated. I like to use a pair of long kitchen tweezers to hold the Oreos, but you can also use two forks, a slotted spoon, or another dipping tool. Lift the cookies out and let any excess drain back into the bowl.

Place the coated cookies on a baking sheet topped with parchment paper for the chocolate to set.

Add the white melting wafers to a small microwave-safe bowl and microwave for 30 seconds. Stir and continue microwaving for 30-second increments until the mixture is smooth.

Pour the white chocolate into a piping bag, snip off the tip, and drizzle on top of the coated cookies. If you don't have a piping bag, use a plastic storage bag and snip off the bottom corner. cookies set completely before serving or storing.