12 Graham Crackers, (approximately 1 1/2 sleeves, or half a regular-sized box)
3 cups Semisweet Chocolate Chips
2 tablespoons Shortening, or coconut oil
For the Peanut Butter Drizzle:
1/2 cup Peanut Butter Chips
1 teaspoon Shortening, or coconut oil
Line two jelly roll pans with parchment paper, and set wire racks on top of the parchment paper.
In a large mixing bowl, combine peanut butter and butter. Mix until smooth and creamy.
Gradually add powdered sugar, and mix until well-blended and smooth.
Roll the peanut butter mixture into balls slightly larger than 1-inch.
Place 1 ball on half a sheet of graham cracker. On a flat surface, carefully flatten the peanut butter ball over the graham, spreading it to the edges, and smoothing and leveling the top. Just make sure not to crack the graham cracker. I only broke one, but still a good rule of thumb to be somewhat gentle! Repeat for all crackers.
In a large saucepan over low-medium heat, melt the chocolate chips and shortening. Gently whisk until smooth. Allow to cool for about 5-7 minutes so that it won't burn your fingers if you come into contact with it.
Using tongs, carefully grasp the edges of the graham cracker, and hold the graham cracker with the peanut butter layer facing down.
Quickly dunk only the peanut butter side and edges of the graham cracker into the chocolate. Then, turn it so that the chocolate-dunked side is facing upward. Carefully transfer the graham cracker to the wire rack to allow any excess chocolate to drain.
Once all graham crackers are dunked, in a small saucepan over low-medium heat, melt the peanut butter chips and shortening. Whisk until smooth.
Drizzle with a spoon over the graham crackers.
Allow the chocolate to set at room temperature for at least 2-3 hours, or speed up the process by placing them in the refrigerator.