Place Oreos in a large food processor and process until fine crumbs.
Transfer Oreo crumbs to a large bowl along with cream cheese.
Using your hands or a spoon, mash together the crumbs and cream cheese until a sort of paste forms. It works really well to use your hands.
Roll mixture into 1" balls.
Place on baking sheet lined with parchment or wax paper and refrigerate for 30 minutes.
After 30 minutes, melt almond bark according to package.
Dip each Oreo truffle into almond bark, shaking off the excess.
Place back on parchment/wax paper lined baking sheet and immediately sprinkle with candy canes.
The almond bark will harden up within a minute or two but give them at least 10 minutes before you touch them.
Store in the refrigerator.