Line a baking sheet with parchment paper and set aside.

Break the vanilla almond bark into smaller pieces and place in a microwave-safe bowl. Microwave in 30-second increments, stirring well between each interval, until completely melted and smooth.

Using a fork, dip each Oreo cookie into the melted almond bark, turning to coat completely. Lift the cookie with the fork and let the excess almond bark drip off. Gently tap the fork on the edge of the bowl to remove extra coating.

Place the dipped Oreo onto the prepared baking sheet. While the coating is still wet, sprinkle crushed peppermint or candy canes over the top.

Repeat with the remaining cookies. Allow the cookies to sit at room temperature for about 1 hour until the almond bark is completely set, or refrigerate for 20 minutes to speed up the process.

Store in an airtight container or package for gifting.