Line two jelly roll pans with parchment paper and set wire racks on top.

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 and flatten it over the graham, smoothing it to the edges.

In a large saucepan over low-medium heat, melt the chocolate chips and shortening. Whisk until smooth and cool for 5-7 minutes.

Using tongs, grasp the edges of the graham cracker and dunk only the peanut butter side into the chocolate.

Transfer to the wire rack to allow excess chocolate to drain.

Melt the peanut butter chips and shortening in a small saucepan over low-medium heat; whisk until smooth.

Drizzle the melted peanut butter over the graham crackers.

Allow the chocolate to set at room temperature for 2-3 hours or refrigerate for quicker setting.

Once set, remove from wire racks and enjoy!