Preheat the oven to 375 degrees and line a half sheet pan with parchment paper. Set aside.

In a bowl, mix melted butter, granulated sugar, and brown sugar together.

Once mixed, add in the egg yolk and mix.

Next, add in vanilla extract, baking soda, salt, and flour. Mix until combined.

Lastly, add in the mini chocolate chips.

Spread the dough in an even layer on the parchment lined baking sheet. The dough will fit in the pan, you just have to spread/press it in a very thin layer.

Bake for about 18-20 minutes, or until the cookie bark is golden brown.

While the cookie bark is cooling, melt the semi-sweet chocolate in the microwave until smooth. Spread it in an even layer on top of the baked cookie bark. Allow the chocolate chip cookie bark and chocolate topping to harden entirely. You can refrigerate it for 30-60 minutes, to speed the cooling process up.

Remove the cookie bark from the pan. With a sharp knife, cut the bark into thin pieces. I like to cut the bark horizontally in thirds, then cut each third in 5 thin pieces. However, you can cut it any size you like (or just break it up in jagged pieces, if you prefer).

Then, melt the almond bark. Pour the melted almond bark in a ziplock bag and cut off a small piece of the corner. Drizzle the almond bark all over the bark to make each piece look like a mummy.

Before the almond bark hardens, add eyes to each piece. Once set, serve the chocolate chip cookie bark.