Crush the cookies: Add the Thin Mint cookies to the bowl of a food processor and pulse until they are a fine crumb.

Mix in the cream cheese: Add the softened cream cheese and pulse until the mixture forms a loose dough.

Scoop the mixture: Scoop out 1-tablespoon sized portions and roll them into smooth balls. Place the truffles on a parchment-lined baking sheet and freeze them for 20 minutes until firm.

Prepare the chocolate coating: When the truffles are chilled, combine the chocolate chips and chocolate bark in a small microwave-safe bowl.

Melt the chocolate: Microwave for 1 1/2 minutes, stirring every 30 seconds until the chocolate is fully melted and glossy.

Dip each truffle: Take each chilled truffle one at a time, dip it into the melted chocolate and shake off any excess. Place them back on the parchment-lined baking sheet.

Chill to set: Place the truffles back into the fridge and allow them to set for 15 minutes before serving.

Optional: Drizzle with extra melted chocolate for an elegant touch.