In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and peanut butter on medium high speed until smooth. Turn off the mixer and add the powdered sugar. Turning it on low, gradually begin incorporating the powdered sugar, then increase speed until the dough comes together and the mixture can be formed into a ball.
Line a large rimmed sheet pan with parchment or wax paper. Using a tablespoon, scoop out the dough and roll it into a ball between your palms (you can make the balls small or larger according to your preference). Place it onto the lined sheet pan and repeat the process with the remaining dough.
When all of the balls have been formed, melt the chocolate almond bark according to the package directions. Using two forks, place a peanut butter ball into the melted chocolate, and turn to coat. Lift the peanut butter ball up out of the chocolate, allowing the excess to drip off between the tines of the fork. Transfer the coated ball to the lined baking sheet. Repeat with remaining balls. When the chocolate has firmed up completely, place the peanut butter balls into a sealed container and store at room temperature or in the refrigerator, according to your preference.