Let the cream cheese sit at room temperature for about 30 minutes to soften.
Beat softened cream cheese and peanut butter together until smooth. Add powdered sugar, vanilla, and salt, mixing until creamy.
Fold in graham cracker crumbs. If mixture is too soft, chill for 20 minutes.
Roll mixture into small balls using a scoop or spoon and place on a parchment-lined baking sheet. Refrigerate for 30–45 minutes.
Melt chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals until smooth.
Dip each chilled ball in melted chocolate, letting excess drip off. Place back on the tray.
Sprinkle toppings like nuts, graham crumbs, or mini chocolate chips while chocolate is still wet.
Refrigerate for 15–20 minutes, or until chocolate is fully set.
