Preheat the oven to 300° and line a large baking sheet with parchment paper.

Place 35 nilla wafers on the sheet pan in lines.

Place a rolo on top of each cookie right in the middle.

Place in the oven for 1 minute and 30 seconds. Try not to go over that amount of time.

Take out the oven and place a nilla wafer on top of the rolos, pick up and lightly press to squish the rolo until the chocolate comes out the sides of the cookies.

Take a butter knife and smooth the chocolate around the sides where it came out of.

Place in the refrigerator for 45 minutes.

Melt the almond bark in a microwave safe bowl, stirring every 30 seconds.

Place one of the rolo cookies into the chocolate and flip around using two forks, until every part of it is coated in chocolate.

Lift up and lightly tap the fork on the side of the bowl so excess chocolate falls off the ball.

Place back on the parchment lined baking sheet. Repeat until all of them are coated.

Once hardened (about 5 minutes or less to harden) take a spoon and scoop a little bit of chocolate up and drizzle over top of each one.

Serve and enjoy!!