In a large bowl, mix the cream cheese and butter together until combined.

Add in the graham cracker crumbs and mix well.

Add in the powdered sugar, one cup at a time, until it is all mixed in.

Cover and chill in the fridge for at least one hour. I usually let it sit overnight.

Place a piece of wax paper on the counter and remove batter from the fridge.

Scoop into balls and roll in between palms if necessary. Place on wax paper.

Place in fridge for 10-20 minutes if they are too soft to dip.

Melt the chocolate in the microwave, stirring every 15 seconds to make sure it doesn’t harden. It should take about one minute for the chocolate to completely melt.

Dip balls into chocolate, covering completely.

Place back on wax paper and let cool until chocolate has hardened.

Store in the fridge for the best results.