Gather your ingredients.
Break the graham crackers in half (to turn them into squares). Cover a baking sheet with wax paper and set aside. Melt chocolate and shortening over a double boiler, stirring until just melted.
Dip each graham cracker into chocolate and let set up on wax or parchment paper. Stick into the freezer for a few minutes to speed this up. Reserve the remaining melted chocolate for later on.
Spread 2 tablespoons of peanut butter over the top of each dipped graham cracker then place in the freezer for 10 more minutes.
While the peanut butter is freezing, remove remaining chocolate from heat and stir, so it cools slightly and thickens up a bit. Slowly and carefully spoon melted chocolate over tops and sides of peanut butter. Use a small spoon working the chocolate around the edges and sides. You’ll then use a little plastic knife to run the chocolate around the edges and clean it up. The more patience and time you put into these, the better they’ll look.
Stick back in the freezer for another 10 minutes, then serve chilled.