Peppermint Bark Graham Cracker Recipe
A delightful and addicting homemade dessert, this Peppermint Bark Graham Cracker Recipe will be the star of your holiday cookie tray. One part cookie, one part peppermint bark, these irresistible treats are a seasonal favorite.
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My (now) ten-year-old Jack was such a freaking punk when he was younger. At Christmas, a traditional thank you card for his preschool teachers seemed so inadequate.
But we were also broke, so the $90 bottle of wine which they so rightly deserved was out of the question. Instead, I made them all little homemade gift baskets with homemade vanilla extract, S’mores Bark, lotion bars, and these Peppermint Bark Graham Crackers.
They were a hit! Much like the hits my child rained down on the heads of other children.
But hey, cookies.
What Ingredients Are In Graham Crackers?
- Flour (I used whole wheat pastry flour)
- Butter
- Honey
- Brown Sugar (related: how to make brown sugar)
- Baking Soda
- Vanilla (related: Homemade Vanilla Extract)
- Chocolate
- Candy canes
How Do I Store Peppermint Bark Graham Crackers?
The chocolate stores best in the fridge, but the cookies are best served at room temperature. So pop them out onto the counter for 20 minutes before serving for best results.
They will keep in the fridge for two weeks. But there is no way you’ll not eat them within a few days.
How to Make Peppermint Bark Graham Crackers
*You’ll find a detailed and printable recipe card is at the bottom of this post.
In a food processor, pulse the flour, baking soda, salt, cinnamon, and brown sugar to combine. Add in the cubed butter and pulse until crumbs form.
Add in the milk, honey, and vanilla extract. Process until the dough more or less comes together in a lump.
Remove the dough with floured hands and shape it into a ball. Place it onto a floured surface and flatten it with the palm of your hand. Then roll it using a floured rolling pin. Cut into squares. Place on a parchment-lined baking sheet. Bake. Cool.
Meanwhile, place candy canes in a plastic bag and crush them with a rolling pin. Really take out your aggression on those peppermints. I think that candy cane cut you off in traffic yesterday. Revenge is yours!
Meanwhile, in a microwave-safe bowl, melt chocolate chips and coconut oil for 30 seconds. Let it sit for 30 seconds, then repeat. Stir. Microwave for another 30 seconds and stir until smooth.
Dip half of the cookie into the chocolate and transfer to the parchment. Sprinkle with crushed peppermint. Transfer to the fridge for 20 minutes to allow the chocolate to harden.
Pro Tips/Recipe Notes
- If the dough is a bit too sticky to work with, heavily flour your hands, the ball of dough, and your work surface.
- You can use whatever type of chocolate you’d prefer for the ganache. Chocolate chips are the easiest to find but are formulated to not melt. You’ll have to put your back into it when stirring. Not really. But call it “arm day” while you’re eating one of these Peppermint Bark Graham Crackers.
- Feel free to use all-purpose flour if you don’t have whole wheat.
More Recipes Like This
- Orange and Chocolate Madeleines
- Addicting Strawberry and Chocolate Bark
- Mocha Frosting
- Chocolate Pretzel Bark
- Super Soft Whole Wheat Sugar Cookies
- Aunt Barbara’s Old Fashioned Fudge
- Dark Chocolate Almond Butter Cups
- S’mores Bark
- Nana’s Almond Roca Recipe
Peppermint Bark Graham Cracker Recipe
Ingredients
Graham Cracker Recipe
- 2 1/2 cup whole wheat pastry flour
- 3/4 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 cup butter 1 stick, cut into pieces
- 1/4 cup honey
- 2 tbsp milk
- 1 tsp pure vanilla extract
Chocolate Ganache
- 1 1/2 cups chocolate chopped
- 1 tsp coconut oil
- 3 candy canes
Instructions
- Preheat the oven to 350 degrees F.
- In a food processor, pulse the flour, baking soda, salt, cinnamon, and brown sugar (related: how to make brown sugar) to combine.
- Add in the cubed butter and pulse until crumbs form.
- Add in the milk, honey, and vanilla extract. Process until the dough more or less comes together in a lump.
- Remove the dough with floured hands and shape it into a ball. Place it onto a floured surface and flatten it with the palm of your hand. Then roll it using a floured rolling pin. Cut into squares. Place on a parchment-lined baking sheet. Bake for 12 minutes on the middle rack. Cool.
- Meanwhile, place candy canes in a plastic bag and crush them with a rolling pin.
- Meanwhile, melt chocolate chips and coconut oil for 30 seconds. Let it sit for 30 seconds, then repeat. Stir. Microwave for another 30 seconds and stir until smooth. Dip half of the cookie into the chocolate and transfer to the parchment. Sprinkle with crushed peppermint. Transfer to the fridge for 20 minutes to allow the chocolate to harden.
Notes
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These cookies are amazing! Graham crackers dipped in chocolate are already fabulous. I’m not a huge peppermint fan, but the sprinkled peppermint gives them just enough extra flavor to put them over the top. I’m getting ready to make a new batch for my Thursday afternoon group.
Now that I’ve made homemade graham crackers, I’ll never go back to the regular. They are so easy to make, especially since I can make the cookies in the food processor. Both the mixing and the cleanup are easy. I heartily recommend you try these!
Looks so delicious and perfect for Christmas!
It is definitely a seasonal recipe but one we love!
Those look amazing. I am definitely going to try making them over the holidays, although i will leave off the candy canes. My family doesn’t really like them. It never occurred to me to make my own graham crackers!
I typically do half with peppermint and half without. The boys seem to change their candy cane love every day.