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A delightful and no-bake dessert, these Chocolate Dipped Graham Crackers will be the star of your cookie tray. These irresistible treats are a simple and seasonal favorite.
These simple no-bake chocolate dipped graham crackers are a must-make for holiday cookie trays.
Along with homemade vanilla extract, S’mores Bark, and lotion bars, these graham crackers dipped in chocolate are a handmade gift that people will actually love.
How to Make Chocolate Covered Graham Crackers
*You’ll find a detailed and printable recipe card at the bottom of this post.
If you want to top your graham crackers with chopped peppermint, place candy canes in a plastic Ziploc bag and crush them with a rolling pin. Really take out your aggression on those candy canes. Revenge is yours!
Meanwhile, in a microwave-safe bowl, melt chocolate 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 graham cracker into the chocolate and transfer to a parchment-lined baking sheet. Sprinkle with crushed peppermint, sprinkles, chopped nuts, etc., or no toppings at all.
Allow the chocolate to harden on the graham crackers at room temperature (~20-45 minutes).
Frequently Asked Questions
If ease and a smooth and shiny chocolate shell appearance matter to you, melting discs are the way to go. Ghiradelli and Merkens are both great and very popular.
If you have a chocolate bar that you love to use, make sure to roughly chop it before microwaving it with coconut oil. Chopped chocolate will take less time to melt than a solid bar.
Chocolate chips are designed to not melt, so they will take longer to melt in the microwave. They may also result in a streaky appearance in the chocolate. It is best to use coconut oil when melting if you plan to use chocolate chips.
Yes! Use a vegan/dairy-free chocolate like Enjoy Life, and a vegan graham cracker and you’ll have vegan chocolate dipped graham crackers.
If you’re using vegan chocolate, you’ll definitely need to add the coconut oil during the melting process.
Absolutely! Use your favorite gluten-free graham cracker brand and enjoy.
You’ll see in the photos that I only dipped half of the graham cracker in the melted chocolate. That’s just personal preference, and you can absolutely fully dip the graham crackers in chocolate.
Place the graham cracker in the chocolate and allow it to fully cover one side. Using the tines of a fork, carefully flip the graham cracker and allow the chocolate to fully cover the other side and the edges.
Lift the graham cracker from the chocolate with a fork and then gently nudge it onto the parchment-lined baking sheet with another fork or a toothpick. Do not use your hands as fingerprints will show up in the finished product.
The possibilities are endless, from crushed peppermints, to chopped nuts, dried fruits, or other candies. You can also drizzle additional chocolate on top; using white chocolate to make swirls or zig zags is a fun visual.
If you are sprinkling any toppings over the graham crackers, make sure you do it immediately after they are placed on the baking sheet. As the chocolate cools and hardens, toppings will not stick to it.
In a warm house, 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.
If your house isn’t too warm, you can store them in an air-tight container at room temperature for up to two weeks.
More Dessert Recipes You’ll Love
- Homemade Almond Roca Recipe
- Old Fashioned Fudge
- Candy Cane Bark
- Chocolate Pretzel Bark
- Vegan Chocolate Truffles
- Dark Chocolate Almond Butter Cups
- Orange and Chocolate Madeleines
- Whole Wheat Sugar Cookies
- Strawberry and Chocolate Bark
- Mocha Frosting
- Instant Pot Hot Chocolate
- Super Soft Whole Wheat Sugar Cookies
Chocolate Covered Graham Crackers
Ingredients
- 1 1/2 cups chocolate or chocolate candy melts
- 1 tsp coconut oil {see notes}
- graham crackers
- optional toppings
Instructions
- Line a baking sheet with parchment.
- In a microwave set at 50%, melt chocolate and coconut oil (see notes below) for 30 seconds.1 1/2 cups chocolate or chocolate candy melts, 1 tsp coconut oil
- Let it sit for 30 seconds, then microwave for 30 seconds and gently stir.
- Microwave for another 30 seconds and gently stir until smooth.
- Place the graham cracker in the chocolate and allow it to fully cover one side.graham crackers
- Using the tines of a fork, carefully flip the graham cracker and allow the chocolate to fully cover the other side and the edges.
- Lift the graham cracker from the chocolate with a fork and then gently nudge it onto the parchment-lined baking sheet with another fork or a toothpick.
- (optional) sprinkle with crushed peppermint or other toppings.optional toppings
- Allow the chocolate to harden at room temperature for 20-45 minutes.
Notes
- If you use chocolate candy melts, you do not need to use coconut oil.
- Use coconut oil with chocolate chips, vegan chocolate, or chopped chocolate bars.
- Storage:
- Warm house: store in the fridge for 2-3 weeks.
- Cool house: store in an air-tight container at room temperature for 2 weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Where did you get those crackers? They look much nicer than the ones we get at the store to make s’mores! 🙂
I made them. The post used to be a recipe for homemade graham crackers dipped in chocolate. But that was an overwhelming amount of info in one post and recipe card. So I’m breaking them into two posts. 🙂
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.