Put the graham crackers in a food processor fitted with a metal blade and process into crumbs, alternatively put the crackers in a plastic seal-able bag and pound them with a rolling pin

Place the graham cracker crumbs in a large mixing bowl or in a bowl of a stand mixer

Add the peanut butter, butter, vanilla and chocolate chips

Place the marshmallows in a cooking sprayed large microwave safe bowl and microwave on high, stirring after 30 second intervals; mine were done in a minute

Add the melted marshmallows to the mixing bowl with the other ingredients

Mix until all everything comes together, work quickly as this mixture hardens fast kind of like rice krispies, it will resemble damp coarse sand but should come together well when forming into balls

On a parchment lined sheet pan, make almost golf ball sized balls; I used 2 tablespoons for each, roll quickly as the mixture sets fast. Place the sheet pan in the refrigerator for at least 30 minutes until well chilled

Melt the chocolate with the coconut oil or shortening over a double boiler stirring occasionally until nice and smooth (do not use the microwave to melt chocolate, I never have good luck with it and ruin it every time)

Take off heat and place on a thick pot holder on the counter

Take the balls out of the fridge and on the same tray, take each one off with tongs and place it in the chocolate, turning until well coasted and place back on the parchment lined tray, repeat with the rest and put back in the fridge for at least another 30 minutes to set.

when ready to eat, set them out for at least 15 minutes before eating so the center is soft