In a medium bowl mix together the butter and peanut butter. Stir in the powdered sugar and graham cracker crumbs and mix well until combined.

Roll the mixture into 1 inch balls and place on a cookie sheet. Freeze for 20 minutes.

Meanwhile, heat the chocolate in a microwave in 30 second intervals, stirring after each heating, until melted and smooth.

Remove the truffles from the refrigerator and dip them into the melted chocolate one at a time, being careful to tap off excess chocolate. Place on a piece of waxed paper to harden.

The chocolate may harden quicker then normal because of the frozen truffles. If this happens simply microwave for another 20 seconds.

Allow truffles to harden for 20 minutes and then enjoy!

Store in an air tight container for up to 5 days.