In a food processor, process the Oreos and cream cheese until well combined.
Using a cookie scoop, scoop the mixture and roll into balls. Place on wax paper and freeze for about 20 minutes.
In a sauce pan, melt the almond bark on low-medium heat. Dip the Oreo balls into the melted chocolate and coat evenly. Using a fork, tap the excess of the ball and place on the wax paper.
Let the chocolate harden. Coat all the Oreo balls with a second layer of chocolate.
Sprinkle the peppermint crunch pieces on to the top while the chocolate is still wet. Place in the fridge to set.