Put your Oreo brand cookies (cookie and filling) in a food processor and blend for at least 2 min or until the cookies become a coarse sand texture with no lumps. Depending on the size of your food processor, you may need to remove some cookies temporarily if you’re having trouble getting all the lumps out. Then gradually add them in as the cookies break down to a coarse powder. Set aside when finished, and no lumps remain.
Using a stand mixer, or a medium-size mixing bowl and a handheld mixer on medium-high speed, combine the Oreo crumbs and the softened cream cheese until well incorporated.
Line a baking sheet with parchment paper. Set it aside.
Using a 1 tablespoon cookie scoop, scoop out the Oreo mixture. Shape into a ball and flatten slightly.
Place 1 of the unwrapped kisses in the center. Shape the Oreo mixture around the kiss and roll it into a ball. Set the ball onto the prepared baking sheet. Repeat the process until all the kisses are covered.
Place the Oreo balls, uncovered, in the refrigerator to chill for 1 hour.
Using 2 small heat-safe mixing bowls, microwave the white and chocolate almond bark for 1 minute. Stir and heat at 20-second intervals until the almond barks are completely melted and smooth.
Coat half of the chilled Oreo balls in the white almond bark and the other half in the chocolate almond bark.
Sprinkle the crushed peppermints on top of the coated Oreo balls (this is an optional but festive garnish).
If the almond bark becomes a bit thick, microwave for 15 seconds and stir again until smooth.