Line a baking sheet with parchment paper/wax paper. Set aside.
Add the cookies to a food processor and pulse until finely crumbed.
Add the cream cheese and peppermint extract. Continue to pulse until a cookie ball forms.
Scoop the truffles with a 1 ½ tablespoon cookie scoop and roll into balls. Place them on the parchment paper/wax paper lined baking sheet.
Once all of the truffles are rolled into balls, pop into the freezer to firm up for 10 minutes.
While the truffles are firming up, melt the chocolate almond bark.
While the truffles are firming up, place the almond bark into a shallow microwave-safe bowl.
Microwave the almond bark in 30-second intervals and stir after each interval. Repeat until the almond bark is completely melted and smooth.
Dip the Oreo balls in the chocolate almond bark using a fork. Working quickly, tap off any excess chocolate by gently tapping the wrist holding the fork.
Using a skewer, gently push the bottom of the truffle off the fork and back onto the piece of parchment paper/wax paper. Twirl the skewer between your thumb and index finger as you're removing it from the chocolate coating on the truffle to blend the line where the skewer was pushed into the chocolate.
Let the chocolate almond bark firm up.
Add the white chocolate into a small microwave-safe bowl. Microwave in 30-second intervals and stir after each interval. Repeat until the white chocolate is melted.
Stir in the chopped pieces of peppermint crunch.
Add the white chocolate into a sandwich bag and cut a hole into one of the corners of the bag. If the bits of peppermint keep getting stuck in the hole, cut the hole slightly bigger.
Pipe the white chocolate on the top of each oreo truffle. Let the peppermint white chocolate harden.