In a medium bowl, whisk together the cake mix, sweetened condensed milk, salt, and almond extract. Stir in mini chocolate chips {or whatever other add-in you'd like}.

Let the dough rest in fridge for about 30 minutes.

When you are ready to make truffles, melt the almond bark in a narrow, tall vessel {like a liquid measuring cup or mug}.

Prepare a cookie sheet with wax paper or foil sprayed with nonstick spray.

Roll out evenly sized balls of dough, and one at a time, drop them in the almond bark, roll them around so they are completely covered, and remove them by sliding a fork underneath {do not pierce the fork into the truffle!}. Carefully tap the fork on the edge of the cup a few times to let the excess coating drip off, then place the truffle on the prepared cookie sheet. You can use a toothpick to help slide the truffle off the fork!

Immediately top with sprinkles if desired, since the coating hardens quickly.

Repeat with all truffles.

Enjoy as soon as coating hardens, and store leftovers in the fridge.