Put graham crackers in a food processor or plastic Ziploc bag and beat until they are finely crushed.
Mix butter, powdered sugar, peanut butter, and graham crackers together in large bowl.
Roll into 1" balls. Place rolled balls on large cookie sheet (I lined my cookie sheet with parchment paper) and stick in the freezer for about 20 minutes.
In the meantime, melt dipping chocolate according to directions on package.
Once the peanut butter balls have set up, dip in chocolate and place back on cookie sheet.
Let set up before serving (about 20 minutes in the fridge or you can leave them out on your counter).
Store leftovers in an air-tight container for up to 5 days. You can also store them in the fridge if you prefer to eat them cold. You can make these ahead of time and store in the freezer for about 30 days, but I prefer to make and serve them fresh.
If you want to do an extra drizzle of chocolate on top (such as in the picture), melt some more of the dipping chocolate and pour into a plastic bag. Snip off on of the corners of the bag and drizzle onto each chocolate ball. You could also use white chocolate for a different look or sprinkle colorful sprinkles on top before the chocolate hardens.