Line a baking sheet with parchment paper.
In a bowl, mix peanut butter, butter, and powdered sugar until smooth and thick.
Break each graham cracker in half to form squares.
Spoon the peanut butter mixture onto one graham cracker half, then sandwich it with another half.
Freeze the sandwiches for about 15 minutes to firm up.
Melt the chocolate chips and coconut oil together until smooth.
Dip each sandwich halfway into the chocolate, letting the excess drip off.
Place the dipped sandwiches back on the baking sheet.
Chill until the chocolate sets, about 20 minutes.
Store in an airtight container in the fridge (if you don’t eat them all immediately!).