Combine graham cracker crumbs with peanut butter and icing sugar. Mix together well! (You want the mix to be dry enough to form into balls. If too sticky, add some more graham cracker crumbs.)

Form 24 evenly sized balls and place on lined baking sheet. Freeze for a minimum of 30 minutes.

Melt the chocolate in the microwave in 30-second increments. (Be sure not to burn.)

Using a skewer or fork, dip a truffle in the chocolate coating, making sure to cover fully. Sprinkle topping on wet chocolate. (I prefer to sprinkle toppings and not dip the truffle into them so that they don’t get all messy from wet chocolate drippings.)

Refrigerate or freeze until firm.