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Place 1/2 cup of butter and the peanut butter in a small heavy bottomed saucepan and place over low heat. Stir until melted and blended. Remove from heat. Blend the graham cracker crumbs and confectioners' sugar together in a small mixing bowl, then gradually stir this mixture into the melted peanut butter mixture, mixing well to form a stiff dough. In the top of a double broiler over simmering water, melt the chocolate chips and 2 tablespoons of butter together. while this mixture is melting, form the dough into balls about 1 inch in diameter. Spear the dough balls on the end of a toothpick and dip them into the melted chocolate mixture to coat two thirds of each ball, leaving circles about the size of a penny uncoated. Place the coated balls on wax paper or aluminum foil and chill to set. Pack the buckeyes in a tightly covered container lined with wax paper or aluminum foil and store in a cool, dry place. Makes about 3 dozen