In a large bowl, mix peanut butter, butter, confectioners sugar, and vanilla until well combined. The mixture will be crumbly.
Using a small cookie scoop or Tablespoon, scoop the peanut butter mixture out and use your hands to roll it into balls. Place on the lined cookie sheet and chill in the refrigerator for 30 minutes.
In a medium microwave-safe bowl, melt the almond bark in 30 second increments, stirring after each, until melted and smooth.
Place a toothpick into the top of each ball and use it to dip the peanut butter balls in the chocolate, leaving a small circle undipped. Let the excess chocolate drip off the bottom before setting the chocolate-dipped peanut butter balls back onto the parchment paper. Smooth over the toothpick hole on the top of the ball with your finger, if desired.
Allow your buckeyes to set fully before serving or storing.
Notes
You can substitute almond bark with an equal amount of melted chocolate. Stir in a bit of coconut oil or shortening for easier dipping and a smooth finish.Store in an airtight container in the refrigerator for up to 2 weeks.