Line a large baking sheet with wax paper. Set aside.

In a small microwave-safe bowl, melt 9 ounces of the almond bark in the microwave according to package instructions. Stir in 2 Tablespoons of the sugar cookie mix. Pour melted almond bark onto the lined baking sheet and spread into a thin even layer.* Allow to harden while you work on the truffle filling.

In a food processor, pulse the animal cookies until finely crushed. Add the cream cheese and continue pulsing until fully incorporated. Drop spoonfuls of cookie truffle filling evenly over the hardened almond bark. Then, using either a butterknife or your fingers (like I did!), evenly spread the truffle filling, assuring that the bottom layer is covered.

Melt the remaining almond bark and stir in the last 2 Tablespoons of the sugar cookie mix. Pour melted bark over the truffle filling and spread into an even layer. Immediately add sprinkles and refrigerate to allow bark to fully harden, about 10-15 minutes.

Use a knife to cut the bark into pieces and serve! Bark will stay fresh in an airtight container in the refrigerator for up to one week.