In the bowl of a stand mixer, cream together the butter and powdered sugar. Add peanut butter and incorporate until thoroughly mixed together. Using a wooden spoon, fold in the toffee bits and potato chips.

Line a large pan with waxed paper. Using a medium scoop, fill the scoop with peanut butter mixture. Try to get the peanut butter mixture solidly into the scoop, so the mixture is compact. Release peanut butter mixture onto the top of a Ritz cracker, rounded side up. (If you don't have a medium scoop, use a spoon to scoop up approximately 2 tablespoons of peanut butter mixture. Roll slightly to achieve a rounded shape, and then place on top of a Ritz cracker.) With the back of a spoon, or with your finger, seal the peanut butter mixture down onto the cracker, all the way around the cracker's edge. Place on lined pan. Repeat until peanut butter mixture is gone. Place pan in freezer for 30 minutes.

Meanwhile, melt almond bark and bittersweet chocolate in a double boiler over low heat until completely melted and smooth. Take care to not overheat the chocolate. Remove chocolate from stovetop.

One by one, drop frozen bonbons into melted chocolate. Using 2 forks, turn the bonbon over in the chocolate to completely cover. Set bonbon on top of one fork's tines, with Ritz cracker on the bottom, and remove from the chocolate, gently tapping any excess chocolate off, and then sliding the bottom of the fork out over the edge of your bowl to remove excess chocolate underneath the bonbon. Return the chocolate coated bonbon to the wax paper.

If desired, top immediately with additional toffee bits, crushed potato chips, or sprinkles. Let chocolate completely set. These freeze well, separated by layers of wax paper.