Adapted from recipe at chow.com
1/4 cup finely crushed graham crackers
1 cup pwd sugar
3/4 cup peanut butter
3/4 to 1 bag 11 oz. chocolate chips
Combine all except the chocolate until smooth. Melt chocolate in a pan or bowl over a hot water bath. I lightly sprayed my mini muffin tin. Take a pastry brush or a spoon and coat the sides and bottom of the tin, place a rounded ball slightly flattened on the top and bottom the size you prefer to fit in the tin into the center of the chocolate and repeat till all of the tins are filled then cover with chocolate till peanut butter ball is not showing. Freeze 20 minutes. Turn pan upside down and hit againgst sides to release the candy. It may take a little longer in freezer to completely set the candy. I rememer my mom making these for us when I was growing up, yummy.