Mix the base: In a large bowl, combine the creamy peanut butter, powdered sugar, and crushed graham crackers. Mix until well combined. The crushed graham crackers add a delightful crunch to the candy.
Fold in the Cool Whip: Gently fold in the thawed Cool Whip until the mixture is smooth and fluffy. The Cool Whip will lighten the mixture and give it a creamy texture, making the candy melt-in-your-mouth.
Shape the candies: Using your hands or a spoon, form small balls from the mixture and place them on a parchment-lined baking sheet. Try to keep the size consistent so they all set evenly.
Melt the chocolate: Melt the semi-sweet chocolate chips in a microwave-safe bowl or double boiler. Stir occasionally until the chocolate is smooth and completely melted.
Dip the candy balls: Carefully dip each candy ball into the melted chocolate, making sure it’s fully coated. Place the dipped balls back on the parchment paper, allowing any excess chocolate to drip off.
Chill the candies: Place the tray in the refrigerator and chill for 1–2 hours, or until the candies are firm and the chocolate coating has set. This will give the candy the perfect texture and make them easy to handle and serve.
