These Chocolate Covered Graham Crackers are all about contrast: crisp graham crackers under a velvety chocolate shell with just enough vanilla drizzle to keep things interesting. They look far more impressive than the effort involved.
Looking like they came straight from a boutique candy shop, these Chocolate Covered Graham Crackers are perfect for gifting, Christmas cookie trays and classroom treats.
No Tempering, No Fuss — Just Melt, Dip, Drizzle, Done.
Ingredients Needed
Flawless Presentation
Microwave control keeps the chocolate smooth.
We use almond bark instead of regular chocolate because almond bark melts smoothly and hardens with a glossy, professional finish. But it can also scorch fast. Heating in short bursts and stirring each time keeps it fluid and glossy so it coats the crackers evenly without seizing.
Sawing the sheets gives clean squares.
Snapping graham crackers into halves often leads to ragged edges and breakage. A light sawing motion with a serrated knife along the perforation gives you consistent 2½-inch squares that dip and set neatly.
The fork method gives cleaner edges.
Lifting the coated crackers with a large fork lets the excess chocolate drip off without leaving lines or puddles. Using a second fork to push them off onto the parchment keeps the coating intact. A butter knife or toothpick run gently along the edges removes excess before it hardens—much easier than chipping it off later.
Decorating & Serving
These crackers already have a smooth, glossy shell, so choose add-ons that highlight that rather than hide it:
- Drizzle of white chocolate
- Pinch of flaky sea salt
- Finely chopped nuts
- Scatter of festive sprinkles
Once the crackers are dipped, let the chocolate lose its shine but not fully harden — that’s the sweet spot where toppings will sit on top without falling off.
This simple recipe is great for gifting, too! Just add ribbon to a cellophane bag, or tuck some decorated chocolate-dipped graham crackers into a festive tin for Valentine’s, Christmas, or even a birthday party.
Storage Instructions
Store these chocolate-covered graham crackers at room temperature in a cool, dry spot, and they’ll stay crisp for about a week. They don’t need a fully airtight container—a bit of airflow prevents moisture from softening the crackers. If you’re stacking them, add parchment between layers to keep the finish clean.
Skip the fridge unless your kitchen is very warm. Cold air can create condensation and streaks once the chocolate comes back to room temp. Keep them out of direct heat, and they’ll hold their snap and shine with no fuss.
Chocolate Covered Graham Crackers
Ingredients
- 16 ounces chocolate almond bark
- 8 honey graham crackers broken in half, you will get 16 – 2½ x 2-inch squares
- 4 ounces vanilla almond bark
- holiday sprinkles, optional garnish
Instructions
- Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and set aside.
- In a microwave-safe bowl (or the tray that comes with your almond bark if it is microwave safe), add the chocolate almond bark and microwave on high for one minute. Stir, then continue to heat in 30-second intervals stirring each time, until your chocolate almond bark is fully melted and smooth.
- Dip one (2½ x 2-inch) graham cracker into the melted chocolate. Flip it over to coat both sides.
- Using a large fork, gently lift the chocolate-covered graham cracker out of the chocolate and place it onto the parchment-lined baking sheet. Repeat until all the graham crackers have been coated. You can use a second fork to gently push the coated graham cracker off the fork used for dipping and onto the parchment paper.
- Allow the chocolate-covered graham crackers to sit on the counter for 15 minutes to harden the chocolate.
- While the chocolate-covered graham crackers are setting up, you will melt your vanilla almond bark in a small microwave-safe bowl for 1 minute. Stir and heat again for another 30 seconds or until the vanilla almond bark is fully melted and smooth.
- Using a large spoon, drizzle the melted vanilla almond bark decoratively over the chocolate-covered graham crackers.
- While the vanilla almond bark is still soft, you can sprinkle on the optional sprinkles for added decorations.
- Allow the vanilla almond bark to set for an additional 5 minutes before placing the chocolate-covered graham crackers onto a serving tray or into a storage container.
- Store these chocolate-covered graham crackers in an airtight container, at room temperature, for up to 1 week.
Notes
- Use a serrated knife and, ever so lightly, with a back-and-forth motion, “saw” the graham cracker sheets in two on the cut line on the cracker. This will result in a lot less breakage than just trying to snap them apart.
- If your chocolate almond bark comes in a microwavable tray, then I suggest placing that tray onto a microwave-safe plate before melting. This will make it easier to handle the tray of hot almond bark.
- If you have any excess drippings of chocolate coating on your crackers, you can use a butter knife or a toothpick to carefully run along the edges of the graham crackers while the almond bark is still wet. This will make it easier to clean up the edges of the graham crackers once the almond bark has hardened.
Nutrition
More Recipes You’ll Love
Add them to a cellophane bag or cookie tin along with our chocolate peanut butter Ritz crackers or cashew brittle, and tie them with a pretty ribbon. For more homemade gift ideas, our chocolate haystacks and gingerbread fudge are both delightfully delicious.
Comments
Patrick Urrutia says
Easy fun recipe to make. Great snack for family christmas get togethers