Add the graham crackers to a food processor. Pulse until fine crumbs form. You can also place the crackers in a storage bag and crush them using a rolling pin.
In a large bowl, add the cream cheese and sugar. Beat with a hand mixer on medium speed until combined.
Add in the graham cracker crumbs and beat until all the crumbs come together and form a ball.
Fold in the mallow bits.
Scoop out the truffles using a small 1 tablespoon cookie scoop or spoon. Roll the truffles between your hands to make a ball. They will be lumpy from all the little marshmallow bits.
After rolling the truffles, place them on a parchment-lined sheet pan or cookie sheet.
Place the chocolate almond bark into a microwave-safe bowl. Microwave in 30-second intervals until the chocolate is smooth and completely melted. Stir after each interval. Mine took a total of 2 minutes to completely melt and have no lumps.
Place the rolled truffles on top of a fork and dip them in the melted chocolate. Roll it around to make sure it's completely covered. Gently tap the wrist that's holding the fork to remove any excess chocolate.
Using a skewer, push the truffle back onto the parchment paper. It will have some chocolate fall onto the parchment paper around the truffle. If you don't like how that looks, cut it off with a knife after it dries. It will take about 30 minutes to an hour to dry.
Store in an airtight container in the refrigerator.