Go Back

Chocolate Covered Graham Crackers

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.
Prep Time25 mins
Chilling Time5 mins
Course: Dessert
Cuisine: American
Servings: 24 squares
Author: The Kitchen Prep


  • 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


  •  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.


*Shortening may not be needed depending on the type of chocolate used
How to Melt Chocolate Using the Double Broiler 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.
Sprinkle with:
  • 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 
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.