Start by lining a baking sheet with parchment paper, and lay out 20 vanilla wafers.
Lay a Rolo candy on top of each wafer, and place in the oven at 200 degrees for under 5 minutes. Watch them carefully. You just need the Rolos to be slightly melted.
Pull them from the oven and immediately sandwich the Rolo with another vanilla wafer. So you have a wafer, caramel and chocolate in the center, and another wafer.
Place in the freezer for 30 minutes. You want to dip them chilled!
Melt down your almond bark in the microwave. It generally takes 2 to 3 minutes until melted and smooth. Stir after each minute so it doesn’t burn.
Remove your cookies from the freezer and dip each one in chocolate. Place on parchment paper to set. You can repeat once more if you want a thick chocolate layer.
Allow chocolate to set, serve, and enjoy.