Using either a stand mixer or a handheld mixer on medium-high speed, beat the cream cheese for 1-1½ minutes until smooth.

Add the crushed cookies and continue to beat the cream cheese mixture until well incorporated. Cover tightly with plastic wrap and refrigerate for 1 hour.

Line a baking sheet with parchment paper and set it aside.

Use a 1 tablespoon cookie scoop to scoop the Oreo mixture. Roll the scoops into balls and place them on the prepared baking sheet.

Add the chocolate almond bark to a medium-sized heat-safe mixing bowl. Heat in the microwave for 1 minute, and stir well. Continue heating in 30-second intervals until completely melted and smooth.

Roll each truffle in the melted almond bark. Place the truffle on a fork and gently tap to remove any excess coating. Use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the truffle onto the baking sheet.

Once all the truffles are coated, add the green candy melts to a small heat-safe bowl and microwave in 30-second intervals, stirring after each interval until smooth. Use either a fork, a drizzle spoon, or a small squeeze bottle to lightly drizzle the melted green candy melts over the coated truffles. Allow the truffles to harden completely before serving.