Stir together peanut butter and apple butter in a medium sized bowl. Stir in graham cracker crumbs. Chill for at least 30 minutes.
Scoop tablespoon sized balls of the peanut butter mixture onto a wax paper lined cookie sheet (dough will be soft). Roll into uniformed sized balls. Place chopped peanuts in a small bowl and roll the balls in them to coat.
Store in refrigerator; they can also be frozen.