I am making chocolate chip cookie dough truffles. The recipe calls for baker's chocolate, but I do not have any. I was wondering if I could substitute almond bark for baker's chocolate?

Maybe make a half batch to test how they work out. Is this for grinding up and rolling in at the end? Even if part of the inner truffle, I think it sounds fine.
I substitute all the time.

I assume you mean Bakers, a brand name of Kraft. It comes in many different varieties. However, I'm sure an exchange would be OK, Sounds great as I love bark recipes.