In a bowl attached to a stand mixer, mix together peanut butter, graham cracker crumbs, and confectioners’ sugar until combined and creamy.
Take a small or medium-sized cookie scoop and scoop out peanut butter mixture and roll into balls. Place balls on a wax paper lined plate and place in freezer for about 30 minutes or until firm.
With a double boiler (or in microwave), melt chocolate chips and add in coconut oil. Stir until smooth. Dip hardened peanut butter balls into chocolate letting excess chocolate drip off, and place back on plate. Sprinkle with extra graham cracker crumbs. Place in refrigerator until chocolate has hardened. Store in airtight container in refrigerator.
