Mix butter and peanut butter together until blended and smooth
Add icing sugar and graham crumbs and mix until well blended
Shape mixture into 1 inch balls and place on a wax paper lined baking sheet
Refrigerate 30 minutes or place in freezer for 15 minutes
Meanwhile, melt the chocolate in double boiler or melting pot (I use a small crock pot)
Using a toothpick or skewer, dip the peanut butter balls into the melted chocolate, one at a time, coating the entire ball in chocolate
Place chocolate covered balls back on the wax paper lined baking sheet
Place back in fridge or freezer until firm and chocolate has set.
Store in air tight container in the fridge for up to 3 weeks or freeze for up to 2 months