These chocolate covered graham crackers have a rich chocolate candy coating topped with vanilla drizzle and colorful sprinkles to create an irresistible snack.
Prep Time30 minutesmins
Total Time30 minutesmins
Keyword: Chocolate Covered Graham Crackers Recipe
16ounceschocolate almond bark
8honey graham crackers broken in half,you will get 16 - 2½ x 2-inch squares
4ouncesvanilla almond bark
holiday sprinkles,optional garnish
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.
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.