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In a medium microwave-proof bowl, melt half of the
almond bark according to microwave directions on
package. Keeping one baking sheet chilled, use a
fork to dip balls from one baking sheet into
melted almond bark to coat, shaking off any
excess. Place coated balls on cooling rack set
over waxed paper. Repeat with remaining almond
bark and cereal balls. Let cool until coating is
hardened. Carefully remove truffles with spatula.
Store in a covered container in the refrigerator.
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