Add the peanut butter and butter into a medium bowl. Beat with a hand mixer on medium until creamy.
Slowly beat in the powdered sugar until well combined. It will appear crumbly at first, but keep mixing and it will all come together.
Cover the peanut butter ball mixture and refrigerate for 2 to 3 hours.
Use a cookie scoop to scoop 1-inch sized balls. Roll them between your hands to shape them and place them on a parchment paper/wax paper cookie sheet.
Chill in the freezer while prepping the chocolate.
Add the chocolate into a microwave-safe bowl and heat in 30-second increments and stirring after each time until the chocolate is smooth. You can also use the double boiler method, by placing a heat-safe bowl on top of a medium saucepan filled with water. Make sure the water isn't touching the bottom of the bowl. Place the heat on medium and let the water simmer. Add the chocolate bark into the bowl. Stir the chocolate until completely melted.
Remove the peanut butter balls from the freezer. Stick a toothpick into the ball, dip into the chocolate, and tap your wrist a few times with your other hand to help remove the excess chocolate.
Place the peanut butter balls onto a sheet of wax paper and allow the chocolate to harden.
Using the remaining chocolate, heat it back up using 30-second increments and stirring until it's a runny consistency.
Dip a fork in the chocolate and flick the fork back and forth to form chocolate drizzles on top.
Once hardened, place the balls into a container and store either on the counter or the refrigerator. I prefer the fridge because it leaves the chocolate shell crunchy and snaps when I bite it.
Avoid using the natural peanut butter with oils for this recipe.