Add the almond bark to a microwave safe bowl. Melt in the microwave (or double boiler) just until smooth. Be careful not to overheat to avoid clumping.
Take each cookie and dip them ¾ of the way down and place on a parchment lined sheet.
While the almond bark is still wet, place two eyes on each of the cookies in the upper ¼ of the almond bark.
While the cookies are setting, pour the remaining melted almond bark into a zip top bag. I find it easiest to place the bag in a cup to hold it up.
Snip a small corner of the bag and drizzle the almond bark over the cookies going side to side. I find that they look best when you get close to the eyes (and sometimes go slightly over) rather than skipping them completely.
Allow the cookies to cool and set completely before serving.