Chocolate Covered Graham Crackers

Chocolate Covered Graham Crackers are sweet and crunchy, made with graham crackers and melted chocolate, and the PERFECT no-bake treat!

Everything is better when it’s dipped in chocolate, and we’ve got you covered with Chocolate Covered Strawberries, Chocolate Covered Oreos, and Chocolate Covered Pretzels too!

Chocolate Covered Graham Crackers
CHOCOLATE COVERED GRAHAM CRACKERS

Chocolate Covered Graham Crackers and the perfect dessert to make when you’re prepping for a fun night of s’mores, or even to serve with a bowl of simple vanilla ice cream.

There’s no baking required, and it’s totally kid-friendly because they’ll love helping to dip the crackers and decorate!

You can also wrap these in little plastic bags with decorative ribbon to give out as gifts or party favors. In the past I’ve used dark chocolate, milk chocolate, and white chocolate to cover the crackers, then decorated with chopped nuts or crushed candy.

These are also the perfect treat to add to a lunch box or to take on trips.

HOW TO STORE CHOCOLATE COVERED GRAHAM CRACKERS

Store these at room temperature in an airtight container for 3-4 weeks. I recommend layering with parchment paper, to prevent them from sticking to each other.

I don’t recommend freezing them, because the chocolate may get condensation when it comes back to room temperature, and they won’t look good any longer. In a pinch you can store them for longer if you look for the coolest part of your home.

The biggest problem is going to be any heat in your home melting them or anything too cold causing the chocolate to bloom.

HOW TO MELT THE CHOCOLATE

Put your chocolate disks in a glass bowl. Microwave in 30 second increments, taking the bowl out to stir each time. Stop when it’s melted and creamy, being careful not to burn the chocolate.

Or, you can place your chocolate on the stove in a double boiler. Stir continuously until the it has completely melted. Remove from heat once it’s done.

If it starts to get too hard when you’re dipping, you can add it back to the double boiler to microwave again for a few seconds until smooth.

Up Close bite of chocolate dipped graham cracker

MORE CHOCOLATE DESSERT RECIPES

DECORATING IDEAS

  • Sprinkles
  • Drizzle of caramel and flaky salt
  • Melted marshmallows
  • Chocolate shavings
  • Crushed peppermint candy
  • Mini chocolate chips
  • Graham cracker crumbs (crush faster in a food processor)

TIPS FOR MAKING CHOCOLATE COVERED GRAHAM CRACKERS

  • If you don’t have chocolate disks you can use chocolate chips, but your chocolate covered grahams just won’t be quite as smooth as real melting chocolate or what you’d find at a professional chocolatier.
  • You can also replace the chocolate disks with almond bark, which is like white chocolate but has a smoother texture and richer flavor.
  • Use chocolate graham crackers in place of using a chocolate bar for s’mores!
  • Add a few drops of coconut oil to thin out the chocolate when melting. Keep adding until you get the consistency you’re looking for.
  • Use the opposite flavor of chocolate to decoratively drizzle onto the crackers. For example, make a milk chocolate cracker with a white chocolate drizzle.
  • Make a sandwich out of two crackers with Nutella, peanut butter, or melted marshmallows in between before dipping in chocolate.
  • Make sure to use parchment paper or wax paper, or your chocolate might stick to the baking sheet while it hardens.
  • If you don’t want to use graham crackers, try making chocolate dipped Gingerbread Cookies.

Chocolate Dipped Graham Crackers in tin

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Chocolate Covered Graham Crackers

Chocolate Covered Graham Crackers are sweet and crunchy, made with graham crackers and melted chocolate, and the PERFECT no-bake treat!
Yield 24 servings
Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

Instructions

  • Melt the chocolate in a microwave safe bowl in 30 second increments.
  • Dip the graham cracker halves, tapping with a fork, scrape most of the chocolate off the fork and place onto parchment paper to harden.
  • Place remaining chocolate into piping bag and squeeze over graham crackers and allow to harden fully before eating.

Nutrition

Calories: 139kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 48mg | Potassium: 119mg | Fiber: 1g | Sugar: 8g | Vitamin A: 10IU | Calcium: 17mg | Iron: 1.5mg
Keyword: chocolate covered graham crackers

Chocolate Graham Crackers

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Hi. I absolutely love dark choc covered Graham crackers.
    Nabisco used to make these when I was growing up. Miss that cookie so much!
    Any brand of chocolate I should look for and where would I find it? I live in suburban NY just north of Nyc.
    Thanks so much.

    1. I have the brand I love to use in the recipe card (click on the green link and it’ll take you to the amazon link). Merckens Coating Melting Wafers. Enjoy!

  2. How do you hold the crackers while dipping? Do you use tongs or fingers?
    How do you get the entire cracker covered, while holding it?

    1. I placed the graham cracker on a fork and lowered it into the bowl to dip and then lifted it back up once it was fully covered. Hope this helps!

  3. I have seen these at high end chocolate shops and they are always so expensive. It is great to know I can make at home for a fraction of the price. Yum!

  4. You are so right…Everything is better when it is dipped in chocolate. My kids would love these. Will have to make for New Year’s Eve!