Chocolate Covered Graham Crackers

5 from 2 votes

Chocolate Covered Graham Crackers

Chocolate covered graham crackers combine graham crackers with three kinds of chocolate and sprinkles. Make a batch of these chocolate dipped graham crackers quickly for a tasty snack or dessert any time your sweet tooth wants!

Prep Time20

Cooling Time10

Total Time30

Servings:

Calories: 349kcal

Author: Karin and Ken

Ingredients

20 oz Milk chocolate Belgian
20 oz Dark chocolate Belgian
4 oz Milk chocolate Belgian
12 Graham Cracker Squares
Sprinkles for decorating

Instructions

Line a cookie sheet with parchment paper and set aside.
In a medium shallow microwave-safe bowl, melt the milk and dark chocolate together in 20-second increments.
Stir in between until smooth and no streaks appear. If chocolate won't become smooth add a teaspoon or two of coconut or vegetable oil to your chocolate.
Using a fork dip a graham cracker into the bowl of chocolate until it is covered and allow the excess to drip back into the bowl.
Place the dipped cracker onto a parchment paper lined cookie sheet. Continue this process with the remaining crackers. If desired use a fork to create texture in the chocolate.
Reserve 1 tablespoon of chocolate for drizzling.
Melt the white chocolate in a small microwave-safe bowl, in 20 second increments.
Place the melted white chocolate into a piping bag and drizzle over some of the graham crackers if desired. Do the same with the reserved milk and dark chocolate mix.
Garnish any remaining crackers with sprinkles.
Transfer the cookie sheet to the freezer for 10 minutes or the refrigerator for 30 minutes to set.
After the crackers have set enjoy with your beverage of choice!

Video

Notes

A fork is the easiest utensil to use for dipping your graham crackers into the melted chocolate and onto a parchment-lined baking sheet.

When piping chocolate onto your graham crackers, use a zigzag motion in opposite directions with both white and dark chocolate (or white chocolate with color added) to create a cool design.

Don’t forget to transfer your cookie sheet containing the finished crackers into either the freezer for 10 minutes or the refrigerator for 30 minutes so that the chocolate can set properly

Before dipping your graham crackers into the melted chocolate, make sure they are completely dry and free from any additional moisture so the chocolate sticks to the cracker. Patting them down with a paper towel can help but I have never had to do this.

To prevent any messes while melting your chocolate use one with higher sides so it doesn’t splatter all over the inside of the microwave!

No microwave? Use a double boiler instead of the microwave. This method also gives better temperature control and helps prevent your chocolate from burning or seizing.

Nutrition