First lesson I learned in the kitchen - listen to Dani. She knows what she is talking about. DO NOT HEAT THE ALMOND BARK FOR MORE THAN 20 SECOND INCREMENTS. Seriously.
I started with a 30 second increment. I opened the microwave door, the almond bark still had its block shape so I figured not melted, right? Another 30 seconds we go. This time, I removed the almond bark and stirred it. It wasn't smooth like melted chocolate should be, so 30 more seconds. This time when it came out of the microwave it was even more of a lumpy mess. So I tried again...the final time in the microwave turned the almond bark into some semi-liquid, semi-solid congealed burnt chocolaty mess that wouldn't come out of the bowl. It was at that point that I thought, "You know, I may have burnt this!"
On the second try I went with 20 seconds. I stirred after the first time in the microwave. It was sufficiently melted. Lesson learned!
Once I learned how to use the almond bark, the mini cupcake cake ball experience became a much less frustrating experience (minus a few minor mishaps with cake balls crushed in my surprisingly strong fingers mid almond bark dip).
After they were finished, I loaded them up into this cute little hatbox and we were on our way to the baby shower.