Chop the almond bark into small pieces.

Place chocolate pieces in double boiler or microwave safe bowl. Stir until melted (for microwave, cook in 30 second intervals, stirring in between). 

Fill silicone cookie molds half way with melted almond bark.

Add an oreo sandwich cookie to each mold and cover with melted almond bark.

Use an off set spatula or dull side of a knife to level the tops and scrape off the excess almond bark. 

Refrigerate for 1 hour or until chocolate is completely set. 

Pop the chocolate covered oreos out of the molds. 

Decorate with green icing in a zig-zag pattern in the shape of a Christmas tree and add gold star sprinkles.

Chop white almond bark or white chocolate chips in a double boiler or in a microwave safe bowl. Stir until melted (for microwave, cook in 30 second intervals, stirring in between). 

Fill silicone cookie molds half way with melted white almond bark.

Add an oreo cookie to each mold and cover with remaining melted almond bark.

Use an off set spatula or dull side of a knife to level the tops and scrape off the excess bark. 

Refrigerate for 1 hour or until almond bark is completely set. 

Pop the chocolate covered oreos out of the molds. 

Use sugar cookie icing to make dots for the eyes, nose, mouth and bows. You can also use melted white chocolate. 

Place coal sprinkles for the eyes and mouth, carrot sprinkles for the nose and add the bow. Press slightly to stick to the Oreos. Refrigerate until set.