Make the Filling:
In a bowl with an electric mixer beat the cream cheese and peanut butter until blended.
Add the graham cracker crumbs and beat until mixed.
Add the sugar and butter and on low speed at first beat until sugar is incorporated.
Then increase speed and mix until it is all combined. Scrape the bowl and mix again until combined. The mixture is going to be dry and very sturdy. This is perfect for shaping.
Assemble the filling:
Line two sheet pans with parchment paper or wax paper.
Using a medium scoop or a tablespoon scoop the dough out onto the sheet pan, then roll them into a ball in your hand. The candies can sit close to each other but make sure they are not touching.
Place the sheet pan into the freezer for 15 minutes.
Make the chocolate coating:
Melt the chocolate over a double boiler on the stove or in the microwave. Follow the instructions on the package if using the microwave.
Stir in the coconut oil into the warm chocolate until well combined.
Assemble the candies:
Using a fork or dipping fork to dip each candy until fully coated with the chocolate. Place them back on the pan and repeat until all candies are coated.
Let them chill for 30 minutes in the fridge or until chocolate is set.
These will keep about 3-7 days in the fridge or 6 months in the freezer if they even last that long.