Peanut Butter Center. In a large mixing bowl, beat together the peanut butter, powdered sugar, and graham cracker crumbs until a somewhat stiff dough forms.
Form the balls. Line a rimmed baking sheet with parchment paper. Use a small cookie scoop to scoop out the peanut butter mixture from the bowl and then roll out the scoops into balls. Place the balls on to the lined baking sheet and then stick a toothpick about ⅔rds of the way into center of each ball.
Chill. Refrigerate (one hour) or freeze (30 minutes) the balls until they are firm.
Melt. To melt the chocolate, use a microwave-safe bowl to melt the chocolate and coconut oil, stopping to stir every 20 seconds. The double boiler method can also work.
Dip. Use the toothpick to carefully pick up each peanut butter ball and dip it into the melted chocolate, leaving the area around the toothpick as is. You can use a spoon to help guide the chocolate. Then place the covered buckeye back on to the baking sheet.
Set. Return the buckeyes to your refrigerator (about an hour) or freezer (about a half hour) to fully set .