Place the almond bark in microwave-safe bowls. Then place the bowls in the microwave and begin melting the chocolate in 30 second intervals making sure you stir the chocolate after every 30 seconds to make sure the chocolate heats evenly.
Next dip each Oreo cookie in the melted chocolates, making sure you flip the cookies to get them completely covered with melted chocolate.
Use a fork to dip the cookies into the melted chocolate. And when you’re ready to remove the cookies, gently tap the fork on the edge of the glass bowl to remove the excess melted chocolate.
Place the cookies on a parchment lined baking sheet. Immediately add the sprinkles or crushed peppermint candies.
If you wait too long, the sprinkles will not stick. You can either let the cookies harden at room temperature or place in the refrigerator.
It’s best to melt chocolate low and slow. I always use the microwave and start in 30 second intervals. It’s also best to stir often to make sure part of the chocolate isn’t overheating.