Line a pan with foil. Place about 8-10 Tagalong cookies flat-side up onto the pan. Set aside.
Meanwhile, melt the white almond bark in a small dry bowl in the microwave for 45 seconds. Stir, then microwave for another 20-30 seconds or until melted. Stir in the creamy peanut butter until combined.
Dab 1/4 - 1/2 tsp or so of the peanut butter mixture onto the flat side of the Tagalong and top with a Reese's peanut butter cup. Dab a little more of the peanut butter mixture on top of the Reese's cup and top with a Tagalong cookie. Repeat with remaining stacks and then freeze until firm, for about 30 minutes.
Melt the chocolate CandiQuik according to package directions. Dunk each cookie stack into the CandiQuik, using a fork to coat the stacks. Use the fork to remove the cookie stack and allow excess chocolate to drip off. Return to the foil lined pan and let set. Repeat with remaining cookie stacks.
If the peanut butter mixture has solidified, reheat it for about 10-15 seconds or until smooth. Pour the peanut butter mixture into a small Ziploc baggy, seal out the air and snip off a corner. Drizzle the peanut butter mixture over the cookie stacks. Let the peanut butter mixture set, then serve!