1(24-ounce) block chocolate or vanilla almond bark
Spoon about 1 teaspoon of the cookie butter between two crackers and twist them slightly together to evenly distribute the cookie butter. Repeat until all of the crackers have been used.
Melt the almond bark according to the package directions. Dip the cookies into the bark, coating all sides. Remove with a large fork and tap on the edge of the bowl to remove the excess chocolate. Place on a sheet of wax paper and allow them to cool completely. I drizzled a little red colored almond bark over them for decoration, but you could also use sprinkles or sugar. You could even used some crushed Biscoff cookies!
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