These chocolate-covered graham crackers are such a fun treat. They take 10 minutes to make and you can decorate them for any holiday!
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Coat something in chocolate and it instantly becomes 10x better, am I right? These chocolate-covered graham crackers are the perfect treat- sweet crunchy graham crackers coated in a rich and decadent layer of chocolate.
The best part about these chocolate graham crackers (besides the fact that they're no-bake and incredibly easy to make) is that you can customize them! You can decorate them with colored sprinkles or chocolate for basically any holiday, a high school/college graduation, or a themed birthday party or baby shower!
If you love chocolate and are looking for more chocolate-filled recipes, you should try my white chocolate chex mix or my mini s'mores pies!
Why You Should Make Chocolate Covered Graham Crackers
- They are delicious- the combination of chocolate and crunchy graham cracker is out of this world- my favorite is the dark chocolate!
- Easy to make- you simply need 2 ingredients and about 10 minutes to whip these up. They truly are an easy dessert and fun to bring for parties and gatherings!
- Perfect for holidays & parties- jazz these up with different sprinkles or colored white chocolate for all types of holidays or parties/showers!
- They last a while- Since this is just chocolate & crackers, these guys will last for a good bit in an airtight container (as long as it's not too hot where you are). Perfect to make ahead!
- They make perfect gifts- wrap these up in a cute baggie with a bow- I would gladly take these as a gift any day.
Recipe Ingredients
- Graham crackers- I used regular honey graham crackers, but you can use a flavored kind like chocolate or cinnamon if preferred!
- Chocolate discs- I used Ghirardelli melting wafers (which are delicious btw), but you can use any brand melting discs. The discs melt easiest in my opinion and set up faster at room temperature- they are my preferred method for dipping!
Step by Step Instructions
Step 1: Split your graham crackers in half and set them aside. Prepare a parchment paper-lined baking sheet for after dipping, and set that aside as well.
Step 2: In a microwave-safe bowl, heat the chocolate discs for 30 seconds at 50% power, mixing after. Repeat another 30 seconds at 50% power. Continue doing this, making sure to mix well after until melted and no chocolate chunks are left.
Step 3: Dip your graham cracker into the chocolate and flip over to coat both sides. Use forks to pick up and gently get rid of excess chocolate on the bottom of the cracker.
Step 4: Place on a parchment paper-lined baking sheet until firm. If decorating, put the melted chocolate into a Ziploc bag or piping bag and cut a small hole off the top. Decorate with chocolate and immediately sprinkle with sprinkles so they stick to the chocolate. Crackers take about 30 minutes to harden completely at room temperature, or 10 minutes in the fridge/freezer.
Frequently Asked Questions
I prefer to use chocolate discs for this recipe because they are made to be melted and for coating, so they go on smoother. They also harden at room temperature faster. I found Ghirardelli melting wafers at my local grocery store, and you can also typically find them in craft stores as well. Merckens is another great brand of melting wafers on amazon! If your chocolate isn't smooth enough after melting, add a few drops of oil to it to make it smoother (I use vegetable or coconut oil).
While I definitely recommend the melting wafers if you can get your hands on them, you can use chocolate chips if needed. Melting wafers are made with cocoa butter so they can be melted smoother. Chocolate chips are made with temperature stable oils so they can be used in baking (why they hold their shape in the oven). If you are using chocolate chips, I would add a few drops of oil (vegetable, canola, or coconut) to thin it out and make it smoother.
You can put anything on top of these coated graham crackers! I decorated mine with different colored chocolate and sprinkles, but you could use crushed nuts, oreos, butterfingers, heath bits, peppermint, drizzled peanut butter, shredded coconut, flaky sea salt, and so much more!
Tips and Tricks
- Don't burn the chocolate- be super careful when melting the chocolate, as it burns very easily! Make sure to use 50% power on your microwave and mix thoroughly after each interval.
- Get rid of excess chocolate- When dipping the graham crackers, you want to cover the whole cracker but not have too much chocolate that it takes forever to dry. I use one fork to hold the graham cracker over the bowl of chocolate and use another fork with my other hand to gently get rid of any extra chocolate, especially on the bottom.
- Decorate right away- if you plan on using sprinkles to decorate your graham crackers, make sure you put them on right after dipping or drizzling your chocolate on top. The chocolate sets up very quickly so you have to work fast if you want the sprinkles to stick!
Storing & Freezing
These can be stored at room temperature in an airtight container or Ziploc baggie for about 1-2 weeks (if you don't eat them all before then).
You can freeze chocolate-covered graham crackers for up to 3 months, but just know that the chocolate will most likely have some condensation when bringing them back to room temperature.
Want to try more chocolate recipes?
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📖 Recipe
Chocolate Covered Graham Crackers
Ingredients
- 1 sleeve graham crackers (about 9 graham crackers)
- 12-15 oz chocolate wafers I used a mix of dark, milk, and white chocolate
Instructions
- Split your graham crackers in half and set them aside. Prepare a parchment paper-lined baking sheet for after dipping, and set that aside as well.
- In a microwave-safe bowl, heat the chocolate for 30 seconds at 50% power, mixing after. Repeat another 30 seconds at 50% power. Continue doing this, making sure to mix well after each interval until melted and no chocolate chunks are left.
- Dip your graham cracker into the chocolate and flip over to coat both sides. Use 2 forks to pick up and gently get rid of excess chocolate on the bottom of the cracker.
- Place on a parchment paper-lined baking sheet. Make sure to add toppings on top before it dries or they won't stick. Let them sit for about 30 minutes at room temperature before eating, or place in the fridge/freezer for about 10 minutes to speed it up. If decorating like my photos, pour some leftover melted chocolate into a Ziploc bag/piping bag and cut a small hole off the bottom. Decorate with chocolate and immediately sprinkle with sprinkles so they stick to the chocolate.
Video
Notes
- If your chocolate isn't smooth enough after melting, add a few drops of oil to it to make it smoother (I use vegetable or coconut oil).
- Be super careful when melting the chocolate, as it burns very easily! Make sure to use 50% power on your microwave and mix thoroughly after each interval.
- I use one fork to hold the graham cracker over the bowl of chocolate and use another fork with my other hand to gently get rid of any extra chocolate, especially on the bottom.
- If you plan on using sprinkles to decorate your graham crackers, make sure you put them off right after dipping or drizzling your chocolate on top. The chocolate sets up very quickly so you have to work fast if you want the sprinkles to stick!
Nutrition
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Anita says
Thanks. Just wondering what type of chocolate you recommend. Chips, bull, other!
Kelly Hamilton says
I used chocolate melting wafers that I bought at my local grocery store! You could use chocolate chips, they might just take longer to melt.