Melt margarine over low heat in a large saucepan or stock pot
Stir in peanut butter and powdered sugar until smooth
Remove from heat
Add cereal and stir until completely coated
Form into small balls and line up on a tray or baking sheet. Refrigerate until cool, at least half an hour or up to a day.
Prepare another tray or baking sheet with wax paper or parchment paper.
Use a small saucepan and bring 2 c water to a boil in it. Turn heat down so it continues to simmer gently. Place a soup bowl on top of the pan and add 2-3 blocks of bark into the bowl. Melt chocolate almond bark in the bowl over the hot water.
Dip each ball individually into the chocolate.
Using a fork, lift each out and gently shake off excess chocolate. Gently place each ball the wax paper and allow to completely dry.