• Preheat the oven to 350 degrees. Add parchment paper to a cookie sheet.
• Mix the cake mix and the baking powder in a bowl.
• In a smaller bowl, mix the butter, oil, and eggs.
• Add the small ingredients bowl to the cake mixture, and stir well.
• Put the dough in the fridge for at least 30 minutes, but no longer than 24 hours.
• Use a cookie scoop and drop the dough onto the cookie sheet, 2 inches apart.
• Put in the oven and bake for 11-13 minutes.
• Once the cookies are done baking, let the cookies cool on the baking sheet for 15 minutes. Move the cookies to a wire rack and cool.
• Prepare the Almond Bark for dipping.

To use the microwave:

• Add two pieces of Almond Bark into a microwave-safe bowl. Cut them into smaller pieces if they're large.
• Put the bowl into the microwave on low power and melt for 30 seconds at a time. Stir at the end of each time.
• Do this until melted and smooth.

To use the stovetop method using a double broiler:

• You'll need a big pan and a small pan to do this. Add two pieces of the almond bark to the smaller pan. If the pieces are big, break them up.
• Fill the large pan with water and bring it to a boil.
• Put the smaller pan on top with the Almond Bark added to it.
• Stir the whole time until the bark is melted.
• Dip the cooled cookies into the almond bark, but dip only half of the cookies.
• Add the sprinkles on top.