Preheat oven to 400℉.
Place bacon on parchment-lined baking sheet and bake for 10 minutes. Flip bacon strips and cook for another 5 minutes or until crispy. Let cool before finely chopping. Set aside.
Combine together peanut butter, butter, and powdered sugar.
Add finely chopped crispy bacon except for ¼ cup.
Using a small ice cream scoop or a tablespoon scoop peanut butter mixture and roll into balls. Place balls on parchment-lined baking sheet and refrigerate for 1 hour.
Melt chocolate chip in a double boiler.
Set chilled peanut butter ball on a fork and fully dip in melted chocolate. Carefully place back on baking sheet and sprinkle a little bit of reserved bacon on top. Once all balls have been dipped and garnished place back in refrigerator to set, approximately 1 hour.
Store in refrigerator in an air tight container, up to 2 weeks.