Chocolate Covered Graham Crackers
Servings 20
Simple and delicious graham crackers coated in chocolate make the perfect no bake addition to cookie tins or celebrations!
Ingredients
- 20 ounces Ghirardelli melting wafers
- 20 graham cracker squares I like to use the Honey Maid Fresh Stacks
- holiday nonpareils optional
- flaky sea salt optional
Instructions
- Line a large baking sheet with parchment paper and set aside.
- Melt 20 ounces Ghirardelli melting wafers in a medium bowl at 30-second intervals, stirring between each one, until fully melted.
- Dip the 20 graham cracker squares into the melted chocolate one at a time, pressing down until completely submerged. Then, use a fork to lift the graham cracker out of the chocolate and gently tap it on the edge of the bowl so the chocolate smooths out on the top and any excess chocolate drips off.
- Transfer the chocolate-covered graham crackers to the parchment-lined baking sheet and either immediately top with holiday nonpareils or flaky sea salt or let them set until the chocolate hardens, then use leftover chocolate to drizzle over the top.
Notes
- I like to use the Honey Maid Fresh Stacks because they are already in squares, this reduces the risk of extra crumbs falling into chocolate.
- You can make more or less, simply use 1 ounce of chocolate per graham cracker square.
Find it online: www.sugarandsoul.co/chocolate-covered-grahams/