Mix together with cream cheese. Form into balls and refrigerate 30-60 minutes until firm.
In small saucepan, melt mint chocolate chips together with shortening. Using 2 forks, dip balls into chocolate, lifting from pan and allowing excess to drip off the truffle. Place on a wax paper lined pan and refrigerate to allow chocolate to harden.
Melt vanilla almond bark in the microwave for 45 seconds. Stir. Microwave 15 seconds at a time, stirring after each time, until smooth. Stir in peppermint extract and food coloring until you get the shade of green you'd like. Drizzle onto the truffles however you'd like. I put it into a ziploc bag with the corner snipped off and piped it on.