Butterfinger Truffles

           16 ounce graham crackers crumbs
           16 ounces creamy peanut butter
           chocolate almond bark, melted
           
           Glaze
           2/3 cup powdered sugar
           1 tablespoon peanut butter
           4-6 teaspoon water

          In a food processor add graham cracker crumbs 
          and peanut butter, pulse until combined. Put in a
          bowl, cover and chill for at least 1 hour.
          After chilled make filling into balls or logs, cover 
         and freeze for 15 minutes. Melt almond bark until
         smooth. Dip frozen balls into chocolate, and allow
         to set. In a small bowl add powdered sugar, peanut
         butter and water; mix well. Put glaze in a small bag
         and pipe unto truffles.