Halloween Cookie Dough Truffles

Make the dough:

1. In a large bowl, cream together the butter and sugars until light and fluffy.
2. Beat in the vanilla extract and pumpkin spice.
3. Gradually whisk in the flour and milk, start with the flour, alternating with the milk, and finish with the flour.
4. Stir in the chocolate chips. Chill the dough for about 1 hour.

Shape the dough:

1. Remove the dough from the refrigerator, and using a 1 or two tablespoons cookie scoop, form it into balls.
2. Arrange them on a baking sheet lined with parchment paper.
3. Freeze for 30 minutes, or longer.

Coating:

1. Place chopped almond bark into a medium microwave-safe bowl and heat for 1 minute.
2. Stir and continue heating for 30 seconds or until the chocolate is almost completely melted. Stir until smooth and shiny.
3. Remove 3-4 balls from the freezer and using a fork dip one by one in the melted chocolate bark.
4. Let the excess chocolate drip into the bowl and place the coated dough ball onto another baking sheet lined with parchment paper.
5. Repeat for all the remaining balls.

Decorate:

1. Melt the colored candy melts in different microwave-safe bowls using the same heating method as above.
2. Transfer melted colored chocolate to plastic squeeze bottles or use a fork to drizzle it.
3. Drizzle the cookie dough balls with the colored chocolate and immediately add sprinkles or candy eyes.

Chill:

1. Chill the Halloween cookie dough balls for about 15 minutes.
2. Gently break off any extra chocolate from the bottom and serve.
3. Store them in an airtight container in the refrigerator.