2 oz. vanilla almond bark (or equivalent white chocolate chips)
Twist each of your Oreos apart and set the halves next to each other.
Spread 1/2-1 tsp. peanut butter on the half of each Oreo with less cream. Top with a banana slice.
Press the other half of the Oreo back on top. Place the Oreo sandwiches in the freezer for at least 1 hour.
After an hour, melt your chocolate almond bark in a microwave safe bowl. Heat for 1 minute, stir, then heat in 30 second increments (stirring in between) until melted and smooth.
Retrieve Oreos from freezer. Dip an Oreo into the bowl of chocolate and coat completely. Use a fork to lift the Oreo from the bottom, and tap the handle of the fork against the edge of the bowl to knock off excess chocolate.
Place Oreo on baking sheet. Repeat with remaining Oreo sandwiches.
When all Oreos are dipped, heat your vanilla almond bark in the microwave. use a fork to drizzle it over the tops of the chocolate dipped Oreos.
Place Oreos in the freezer and keep them there until you are ready to serve them (or eat them yourself!)
Keep your cookies frozen until ready to serve or banana slices will become mushy!