Mix the graham crackers, peanut butter and melted butter together in a large bowl.

After they are well mixed together, add in the powdered sugar, a little at a time.

You have enough powered sugar when the mixture holds together well.

Chill in the fridge for at least 30 minutes, or until firm up.

Shape the dough into 1-inch balls, place the formed balls on a wax paper lined cookie tray and chill in the refrigerator again, for about 15 - 20 minutes.

Melt the chocolate chips, or chocolate candy coating according to the package directions.

Dip the peanut butter balls one at a time into the melted chocolate.

Let the excess chocolate drip off, as the chocolate will pool a little when you set it down.

Place the dipped peanut butter chocolate ball onto wax paper and let it harden.

When all the balls have been dipped in the chocolate, place the balls in the fridge to let the chocolate set. It should take an hour or two.

Best to store these in the freezer as well.

If you store these in the fridge, they will become slightly soft.

* I've never had a problem with storing them at room temperature - probably because they don't last long enough!