Combine peanut butter, graham cracker crumbs, and confectioners' sugar in a bowl or food processor until smooth. Refrigerate for at least 1 hour.
Roll teaspoonfuls of peanut butter mixture into balls. Refrigerate until ready to dip in melted chocolate.
Line a cookie sheet with wax paper. Melt chocolate chips and shortening together in the top of a double boiler until very liquid. Using a toothpick, dip each ball into chocolate leaving a small amount of peanut butter exposed. Place balls on the cookie sheet and refrigerate until chocolate is firm.
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