Cream butter and sugar in a stand mixer until fluffy. Beat in flour, graham cracker crumbs, and baking powder. (I crushed my graham crackers in a Ziploc bag with a rolling pin. If you want a finer crumb, use the food processor.)

Turn out dough onto a large sheet of waxed paper. Press it flat with your hands. Cover with another sheet of wax paper and roll it to 1/4” thickness. Chill for 30 minutes.

Preheat oven to 350°. Line two cookie sheets with parchment paper. Remove crust dough from refrigerator. Cut circles of dough that will fit your candies. (I placed the candy on the crust and found the size cookie cutter I needed based on size. My candies peeked out of the crust, but if you want your candies completely covered you will need bigger circles.)

Wrap the candies in the dough and place on the cookie sheets. Bake 9-11 minutes until they are just starting to turn golden brown. Let sit on cookie sheets for 2 minutes before removing to a cooling rack.