Chocolate Covered Graham Crackers! This easy, no-bake treat is a perfect last minute dessert to bring to parties or package up for gifting! Keep them simple or jazz them up with different toppings & fillings for a fun twist.
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I love to bake holiday treats, but there are times that even I need a break from the oven!
Chocolate Covered Graham Crackers are the perfect solution to fill the need for a quick, no-bake treat that everyone will love!
Classic, store-bought graham crackers are dunked in a melted chocolate bath, then topped with your favorite goodies for a simple, delicious treat with dozens of variations! They make a fantastic, last-minute treat for packaging up to give as a tasty holiday gift or a perfect party favor.
Looking for more easy, no-bake treat recipes? Check out my Caramel Apple Dipped Pretzel Bites, Mint Cookies & Cream Dessert Cheeseball, or Meyer Lemon Mascarpone Fruit Dip!
This recipe is naturally and vegetarian and can be made gluten-free and dairy-free/vegan. (See Variations and Substitutions section below.)
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Ingredients
Chocolate Covered Graham Crackers only require a few ingredients:
- Graham Crackers. Your favorite, store-bought graham crackers will do, but you could also make your own graham crackers as an extra-special treat! Try these out with classic, cinnamon or even chocolate graham crackers!
- Chocolate. Milk, dark or white chocolate all work for this recipe. (See below for tips.) Use chopped chocolate bars, chocolate chips or chocolate melting wafers -- the choice is yours!
- Shortening. Some types of chocolate can be a bit thick and gloppy to work with. Shortening can help thin out the chocolate and create a consistency that is easier for dipping. I like to use coconut oil but you can also use vegetable shortening such as Crisco. Depending on the type of chocolate you use, you may not need any shortening at all.
- Toppings. This is what makes Chocolate Covered Graham Crackers extra fun! Go crazy with your favorite toppings such as: flaky fleur de sel sea salt, festive sprinkles, chopped nuts, crushed candy, pulverized cookies, or chocolate drizzle. The possibilities are nearly endless!
Instructions
Making Chocolate Covered Graham Crackers could not be easier, but there are a few tips that can make the process faster, and less messy. Here's how I do it:
First and foremost, set yourself up for success by gathering all of your ingredients and preparing your work space.
I like to line a large baking pan with parchment paper or a silicone baking mat and have it on standby so that I can quickly transfer the dipped graham crackers with minimal mess.
Next, decide which method you will use to melt your chocolate.
How to melt chocolate in the microwave:
This is the method I use most often for the sake of time and simplicity. Simply place the chopped chocolate or chocolate chips in a microwave-safe bowl or dish (I used a ceramic loaf pan), and zap it for 15-30 seconds at at time, stopping to stir each time to ensure even melting without scorching.
Once most of the chocolate is melted, allow the residual heat to melt the remainder of the chocolate, stirring until it is smooth.
If the chocolate is very thick, add ½ a teaspoon of shortening (I use coconut oil) to help make it thinner and smoother. You may need a bit more depending on the type of chocolate you are using, but it is best to start with a small amount and work your way up because adding too much will make it difficult for the chocolate to set.
How to melt chocolate using a double boiler:
Some people prefer using a "double boiler" method for melting chocolate and keeping it warm while dipping the graham crackers.
To use this method, fill medium pot with water (about half way will do) and place it on the stovetop over high heat. Bring the water to a boil, then reduce it to a simmer. Find a bowl that sits on top of the pot without touching the water -- this is essential so that the chocolate doesn't scorch.
Place the chopped chocolate or chocolate chips in the bowl and allow them to melt slowly as the bowl heats up from the steam that rises from the simmering water. Stir the chocolate every few minutes until it is fully melted and smooth.
Again, you may need to add a bit of shortening depending on the kind of chocolate you use. Chocolate wafers that are made for melting or chocolate bark often contain ingredients that help keep the chocolate smooth, so you might not need any shortening if you choose to use them.
Tip: Be careful with the steam that will escape from the space between the bowl and the pot. Steam burns are no fun! Also, make sure no water enters the bowl with the melted chocolate as this will cause the chocolate to seize.
When the chocolate is smooth and melted, place a graham cracker in the bowl and then use a fork or small tongs to flip the cracker and coat the other side.
Carefully lift the graham cracker out of the chocolate with a fork or tongs, tapping lightly on the edge of the bowl to let any excess chocolate drip off.
Place the dipped graham cracker on to the parchment or silicone-lined baking pan. While the chocolate is still wet, sprinkle with desired toppings to allow them to adhere. Repeat with as many graham crackers as you'd like to make!
Once the graham crackers are dipped and sprinkled with toppings, allow them to set. If you want to leave them to set at room temperature, this can take up to several hours. To set the chocolate faster, you can put the baking pan in the refrigerator or freezer and it will harden and set in 5-10 minutes.
That's it! Once the chocolate covered graham crackers are fully set, you can carefully remove them from the pan and place them in your preferred packaging such as a tin, treat box or cellophane bag.
Tips for Making Chocolate Covered Treats
While the process for making chocolate covered treats is fairly simple, there are a few tips and tricks that can ensure a smooth process:
- Avoid moisture. Water can make chocolate seize (become hard and granular), so be sure that the tools you are working with such as your spatula, bowl and fork for dipping are completely dry. If you are using the double-broiler method, keep the water at a simmer, not a boil, to avoid splashing.
- Heat chocolate gently. Heating chocolate at a low temperature or for short intervals in the microwave can help avoid scorching, especially for white chocolate.
- Know your chocolate. Good quality chocolate is always the easiest to work with due to the lack of additives that can make it gloopy. I find that good quality chocolate such as Lindt, Ghirardelli, Callebaut or Guittard melt most smoothly and make for easy dipping.
- Keep things smooth. In order to keep the chocolate smooth and dippable, you may need to microwave it a few times during the dipping process. Just 15-20 seconds should help; try not to over-heat it. If using the double broiler method, keep the water at a low simmer or remove the pot from the burner entirely and then return if needed.
FAQ's
Not all chocolate will need thinning, but if you do find that your chocolate is too thick for dipping, try adding ½ teaspoon at a time of shortening such as Crisco or coconut oil until the desired dipping texture is achieved. Try not to add too much or the chocolate will not set as easily.
While it may seem counterintuitive, adding a small amount of hot liquid (like boiling water) or shortening to the chocolate can help smooth it out if it has seized. Add a little at a time, stirring vigorously until the chocolate is smooth once again.
Tempering chocolate (heating and cooling that helps stabilize it so that it looks smooth and shiny once set) isn't necessary, but will prevent the chocolate from "blooming" or becoming dull and discolored, and always makes for prettier finished products.
If you do want to temper your chocolate, place two-thirds of the chocolate you will be using for dipping in a double boiler. Melt it over simmering water until it reaches 110°–115°F. Remove the bowl from the pot and place it on a kitchen towel; cool the chocolate to 95°–100°F. Add the rest of the chocolate to the bowl, stirring until melted.
Chocolate Covered Graham Crackers are best stored in an airtight container, with a sheet or parchment or wax paper between each layer, in the refrigerator or in a cool, dry place.
Variations & Substitutions
There are dozens of ways to make Chocolate Covered Graham Crackers! Here are a few of my favorite combinations:
- Add a sprinkle of flaky fleur de sel salt on top for a salty/sweet combo.
- Sprinkle with colorful nonpareils or jimmies.
- Allow the chocolate to set, then drizzle with extra chocolate. A contrasting color (such as white chocolate drizzled on dark or milk chocolate) is always visually stunning!
- Sprinkle with crushed hard candies such as toffee, candy canes or chopped chocolate covered espresso beans!
- Add chopped dried fruit on top, or pulverize freeze-dried fruit such as raspberries and strawberries and sprinkle the "dust" on top.
- Sprinkle with toasted coconut flakes.
- Use mini marshmallows for a "s'mores"-inspired treat.
- Crush potato chips, pretzels or store-bought cookies such as Oreos or thin mints and sprinkle the bits on top!
Bonus Version: Make extra decadent chocolate covered graham crackers by sandwiching a spread such as Nutella, marshmallow cream or jam between two graham crackers before dipping. These will likely need to be eaten within a day to avoid the moisture from the filling making the graham crackers soggy. (But that's no sacrifice!)
Diet Specific Substitutions
- Gluten-Free: Use gluten-free graham crackers instead of regular.
- Dairy-Free or Vegan: Use dairy-free chocolate chips instead of regular.
Chocolate Covered Graham Crackers
Ingredients
- 2 cups chopped chocolate or chocolate chips
- 12 graham crackers broken in half into 24 squares
- ½ teaspoon shortening such as Crisco or coconut oil*
- ½ cup toppings see variations for ideas
Instructions
- Line a large baking pan with parchment paper or a silicone baking mat. Set aside.
- Place chocolate or chocolate chips in a microwave-safe bowl or dish; microwave on high for 30 second intervals, stirring each time. Once most of the chocolate is melted, allow the residual heat to melt the remainder of the chocolate, stirring until it is smooth -- do not overheat. (See Notes below for instructions on how to use the double broiler method.)
- Add ½ teaspoon shortening at a time if needed to thin out the chocolate. You may not need any at all depending on the type of chocolate you use.
- Place a graham cracker in the dish, and then use a fork or small tongs to flip the cracker and coat the other side.
- Carefully lift the graham cracker out of the chocolate with a fork or tongs, tapping lightly on the edge of the bowl to let any excess chocolate drip off.
- Place the dipped graham cracker on the parchment or silicone-lined baking pan. While the chocolate is still wet, sprinkle with desired toppings to allow them to adhere.
- Allow the chocolate to set either in the refrigerator (5-10 minutes) or at room temperature (could take several hours).
- Remove the chocolate covered graham crackers from the pan and package them or store in an airtight container in the refrigerator.
Notes
- Fleur de sel salt
- Colorful nonpareils or jimmies.
- Crushed hard candies such as toffee, candy canes or chopped chocolate covered espresso beans
- Chopped dried fruit on top, or pulverize freeze-dried fruit such as raspberries and strawberries; sprinkle the "dust" on top.
- Toasted coconut flakes.
- Mini marshmallows
- Crush potato chips, pretzels or store-bought cookies such as Oreos or thin mints
- Gluten-Free: Use gluten-free graham crackers instead of regular.
- Dairy-Free or Vegan: Use dairy-free chocolate chips instead of regular.
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