In a mixing bowl, combine the peanut butter, powdered sugar, graham cracker crumbs, and vanilla extract.

Shape the mixture into small balls, about one inch in diameter.

Place the formed balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes.

In a microwave-safe bowl or double boiler, melt the chocolate chips and coconut oil until smooth.

Using a fork or toothpick, dip each chilled peanut butter ball into the melted chocolate, ensuring it is fully coated.

Gently tap the fork on the side of the bowl to remove excess chocolate.

Place the chocolate-coated balls back on the parchment-lined baking sheet.

Refrigerate the coated balls for another 30 minutes or until the chocolate is firm.