Set out a cookie sheet with a cooling rack arranged inside it (if you don't have a cooling rack, line your cookie sheet with a silicone liner or parchment paper to prevent sticking)

In a saucepan or double boiler, melt the almond bark over medium-low heat, stirring frequently. Once it's completely smooth, drop one Oreo cookie into the melted bark and cover completely. Lift out the cookie with a fork and shake it gently to remove any excess bark.

Place it carefully on the cooling rack or cookie sheet and gently press a Teddy Graham into the center.

Repeat with half the cookies, then melt the chocolate bark and dip the second half of the cookies.

Let cool on the counter or in the fridge until the bark is completely set.