In a large bowl, cream together the butter and brown sugar until fluffy.
Beat in vanilla extract.
Gradually add flour, alternating with the vegan sweetened condensed milk.
Stir in chocolate chips.
Transfer mixture to small bowl and place in freezer about 1 hour.
Remove from freezer.
Line baking sheet with parchment paper.
Form balls with cookie dough scoop and place on prepared baking sheets.
Place in freezer 30-60 minutes, longer is fine.
Add almond bark to microwave-safe bowl and heat for 1 minute.
Stir and continue heating for 30 seconds at a time until chocolate is almost melted.
Remove and stir until chocolate is completely smooth.
Line another baking sheet with parchment paper.
Remove 5-6 balls from freezer at a time.
Using a fork and knife, dip balls in melted chocolate, allowing the chocolate to drip off into the bowl.
Place on prepared baking sheet.
If using garnish, like sprinkles, add immediately before chocolate hardens.
Repeat with remaining balls.
Let set 15-30 minutes to set.
Store in airtight container in refrigerator.