Add the peanut butter and softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined.

With the mixer on low speed, add the vanilla extract. Then slowly add the powdered sugar. If you add it all at once, you’ll end up with a mess!

Once all of the powdered sugar has been added, scrape down the sides of the bowl and mix again, just until everything is evenly incorporated.

Scoop out 1-tablespoon sized portions of peanut butter mixture and roll them into smooth balls. Place them on a parchment lined baking sheet and freeze for 20 minutes.

When the buckeyes are chilled, heat a small saucepan of water to a simmer over medium heat. Place a heatproof bowl on top of the pan and add the chocolate chips and chocolate bark to the bowl. (or use a double boiler, if you have one)

Cook, stirring occasionally, until the chocolate has melted completely, about 5 minutes. Remove the chocolate from the heat.

Stick a toothpick into the center of one peanut butter ball and dip it into the melted chocolate, making sure to leave a circle of peanut butter visible at the top. Repeat with the remaining buckeyes. Smooth out the toothpick hole with the back of a spoon, if desired.

If you want to add a sprinkle of flaky sea salt, do that now. Then place the finished buckeyes back into the fridge to chill for 10 minutes, or just until the chocolate is set.