Preheat oven to 350°F. Combine cookie mix, egg and butter until dough forms. Scoop dough onto ungreased cookie sheet and bake 10-11 minutes. Break into chunks once cooled.
Line an 11x18-inch baking pan with waxed paper. Melt half of the almond bark in microwave according to package directions. Pour and spread in a thin layer on the waxed paper.
Scatter cookie chunks across entire surface of bark. Melt the other half of the almond bark and pour over the top. Spread to cover. Place cookie sheet in refrigerator for 30-45 minutes or until bark is cooled completely. Break into irregular chunks to serve. Store in airtight container.