Sometimes simple is good.
But more importantly, simple things are easy to make. And when you want a chocolate covered graham cracker, you probably want it immediately. Or you could be normal and go to a candy store the day after tomorrow, whatever.
I just got back from a trip to California to see my husband’s grandparents, and I think we hit every candy store within a 50 mile radius. You might think thats probably only like one, but it’s more like 10. And somehow even after going to 9 candy stores, we still bought stuff at the 10th.
My favorites are always chocolate covered graham crackers. Those things are crack you guys. So naturally, after the 18 hour drive home, and a day without food in my house, all the ones I bought are gone, and I still want more. You guys feel really bad for me, right?
Anyways, turns out they are super easy to make, which I know shocks no one, and also that sprinkling some coarse salt on top makes them even better somehow.
I used 24 oz of chocolate to make about 36 chocolate covered grahams here, but if you feel like you don’t need that many, (you are wrong) just ya know, melt less chocolate and go with it. Also, I suggest using chocolate that you like to eat. The first time I did this, I used something really cheap, and it didn’t taste nearly as good as I hoped. Since it’s just a coating of chocolate, it’s worth it to go for the good stuff.
Anyways, it’s pretty straight forward; melt the chocolate, dip the grahams, shake off the excess, salt and chill. Enjoy!
Ingredients
- 24 oz. quality semi-sweet chocolate
- 36 squares of graham crackers
- Coarse salt for sprinkling
Instructions
- In a medium dish, (I used a glass loaf pan) melt 3/4 of the chocolate in the microwave. Melt it in 30 second increments to ensure that you do not over-melt.
- Then, stir in the remaining chocolate until melted completely.
- With a fork, dip the graham crackers into the chocolate until coated. Lift out of the chocolate, and tap on the side of the dish to let excess chocolate drip off.
- Slide the dipped cracker off the fork and onto a parchment lined baking sheet.
- Sprinkle with salt immediately.
- Once you fill a sheet, chill until the chocolate has set.
- Store in the refrigerator.
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
What’s with the sprinkle of salt