Begin by crushing approximately 10 sheets of graham crackers into fine crumbs.

In a large mixing bowl, add the crushed graham crackers, smooth peanut butter, softened butter, and powdered sugar. Stir until thoroughly combined.

Gently fold in the Rice Krispie cereal, ensuring even distribution.

Cover the bowl with plastic wrap and refrigerate the mixture for about 30 minutes.

Once chilled, scoop about 2 tablespoons of the mixture and roll it into balls about 1 inch in diameter.

In a microwave-safe bowl, melt the dark chocolate melting wafers in 20-second intervals until smooth.

Using a fork, dip each chilled peanut butter ball into the melted chocolate and allow excess to drip off.

Transfer the coated truffles back into the refrigerator for at least 30 minutes to set.

Melt red, white, and green candy melts separately and drizzle over the hardened truffles.