In your stand mixer bowl combine peanut butter and butter, mix on medium speed until smooth
Turn to low speed and add in powdered sugar and graham crackers, mix evenly. (mixture will be thick)
With a cookie scoop or a tablespoon, portion out the mixture and roll into balls. Place them on a parchment lined baking sheet and place in the refrigerator and chill for apprx 30 min or more
Near the end of chill time melt the chocolate and almond bark together according to package directions until melted and smooth. Be careful not to scorch
Using a fork, dip peanut butter ball into the melted chocolate, tapping off the excess and place back on your parchment lined
Immediately upon placing peanut butter ball on parchment paper press eyeballs on, push in candy corn for the feathers and our candies for a nose as pictured.
Once all peanut butter balls are dipped and decorated place baking sheet in refrigerator for 15 minutes or until set. Once set, place in an airtight container and store in refrigerator. Enjoy!