Combine the butter, peanut butter, powdered sugar and graham crackers in a large bowl and stir until well blended. You can use more or less powdered sugar to make the mixture more or less dry.
Form 1 inch balls out of the dough and place on a parchment lined baking sheet. Freeze the balls for about 20 minutes, or until firm.
Melt the chocolates (*see blog post for preferred methods) in a microwave safe dish at 25 second increments, stirring in between until chocolates are smooth. If chocolates are a bit thick, add in 1 tsp coconut oil to thin it out and make it easier for dipping.
Use a fork to dip the peanut butter balls into the melted chocolate and then tap off any excess chocolate. Place back on the parchment paper to harden. Drizzle with any excess chocolates if desired.
Notes
You can use any sort of nut butter or nut butter alternative in place of peanut butter. Just adjust the powdered sugar and graham crackers to get the desired consistency.