For all those half eaten sleeves of graham crackers opened for summer s’mores and abandoned in the back of your cupboard…don’t toss them, reinvent them by making these Chocolate Covered Graham Crackers! Taking simple pantry ingredients and using them in new ways is the name of the game here. This is a super easy and quick way to make a sweet snack using something you probably already have in your house. In this recipe, I’ve given you my three favorite toppings to add to these graham crackers, but there are endless possibilities of things you can add to make these even better. Let me know what toppings you choose to add!!
The grocery list.
- Graham cracker squares – Dig out the almost stale graham crackers from the back of your pantry. Time to reinvent a summer pantry staple into something new!
- Dark chocolate morsels – My personal favorite is dark chocolate because I find milk chocolate is very sweet. Feel free to use whatever chocolate is your favorite!
- Coconut oil – The coconut oil will make your chocolate harden faster.
- Flaky sea salt – Adding sea salt to sweet treats is such a power move, especially when chocolate is involved. It helps elevate the flavor of the chocolate, making it even more delicious!
- Peanut butter / Almond Butter – Drizzle peanut butter (or almond butter!) for a salty-sweet version of these Chocolate Covered Graham Crackers. It’ll taste like a crunchy, deconstructed peanut butter cup!
- Freeze-dried fruit (strawberries and raspberries) – Dark chocolate and raspberries is such a delicious combination. I love the texture freeze-dried fruit adds to this sweet snack!
Place your chocolate in a small saucepan on low heat on the stove. Add the coconut oil and stir until the chocolate is melted and the coconut oil is completely incorporated. Adding coconut oil or butter to melting chocolate will allow the chocolate to harden faster and thicker. Chocolate burns very easily, so make sure you keep a close eye on it while it melts.
Another way to melt chocolate is by using a heat-safe glass bowl and a pan filled with water. This will prevent it from burning. Place the water-filled pan on the stove with the bowl on top of the pan. Make sure the water level is low enough so the bottom of the bowl is not touching the water. Place your chocolate morsels in the bowl. Boil the water in the pan. The steam from the water in the pot will heat up the bowl and gradually melt the chocolate. This is called the double boiler method. While melting your chocolate in the pan is just as effective, the double boiler method guarantees that your chocolate won’t burn.
First, press one graham cracker square into the chocolate until it is completely covered. Using a fork, move the chocolate covered graham cracker to a cooling rack on top of a parchment-lined baking sheet. Using a cooling rack is ideal. It allows the excess chocolate to drip off while not making a mess of your counter!
If you’re going to put toppings on your graham crackers, do it while the chocolate is melty. Add the toppings before the chocolate cools. Top some with flaky salt, others with freeze-dried fruits and the remainder with drizzles of peanut butter and leftover chocolate.
Chill the graham crackers for 30 minutes in the fridge to set the chocolate. Remove them from the fridge and they are ready to serve.
When the chocolate is no longer melty, your Chocolate Covered Graham Crackers are ready to enjoy!
Looking for more dessert recipes?
Here are a few to try:
Lastly, if you make this Chocolate Covered Graham Crackers recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!
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- Place the chocolate in a small saucepan on low heat on the stove. Add the coconut oil and stir until the chocolate is melted and the coconut oil is completely incorporated. You may also do this in the microwave, place the chocolate and coconut oil in a microwave safe bowl. Microwave in 15 second intervals, stirring between each until the chocolate has fully melted.
- Using a fork, lay one graham cracker square flat onto the fork and slowly dip it into the chocolate until it is completely covered. Use the fork to move the chocolate covered graham cracker to a cooling rack on top of a parchment-lined baking sheet.
- Add the toppings. Sprinkle some with flaky salt, others with freeze-dried fruits and the last, drizzle with PB and remaining chocolate. Make an assortment or make them all the same.
- Place the tray in the fridge to harden for 30 minutes.
- Once the chocolate has set, the Chocolate Covered Graham Crackers are ready to enjoy!
For my toppings, I chose to use flaky salt, peanut butter and freeze-dried fruit. You can use anything you like! These would taste great with something like chopped nuts, coconut, caramel...the possibilities are endless!