In a large, microwave-safe, mixing bowl, heat butter for 25 seconds or until softened (you do not want it completely melted).

Stir in peanut butter until combined and smooth.

Slowly add powdered sugar until a soft dough forms (you may have to use your hands to incorporate well).

Using a 1” cookie scoop, scoop dough and place it on a baking sheet that has been lined with parchment paper.

Use the back of the cookie scoop to create an indention in the middle of the dough and place 4-6 M&Ms in the center of each peanut butter dough ball.

Use your hands to press the dough around the M&Ms and roll dough into a smooth ball.

Refrigerate peanut butter balls for at least 30 minutes or overnight.

Once your peanut butter balls are chilled, combine chocolate almond bark and coconut oil in a microwave-safe bowl and heat in 30-second increments until melted.

Using a plastic fork, dip peanut butter balls into chocolate, let the excess drip off, and place back on the cookie sheet.

Drizzle remaining almond bark over the cookie balls and garnish with mini M&Ms or crushed M&M pieces.