Chocolate Covered Graham Crackers are the unsung heroes of the coffee bar. Well, maybe not "heroes" but they've saved the day on occasions when I've wanted a little something chocolaty with my coffee, but not too sweet and not a candy. Inevitably, I'll bite into one and think how great it would be with a little more chocolate and that I should make some really awesome homemade chocolate covered graham crackers. And then I forget about them again.
Not any more! 2021 is the year of more chocolate covered graham crackers! They're just such a fun cookie on every level. First, you get to toy with the cracker part getting the right texture and flavor. Next you get to pick your chocolate (I used a big dark Trader Joe's bar for this one) and then you get to decorate, but in a non-fussy and non-fine-motor-skills-requiring way. So as my daughter would say "these are everything".
Another nice thing about "CCGs" (that's my new name for them) is that they are a project, but don't require a ton of equipment and aren't necessarily messy. You can really focus on rolling out your dough evenly and neatly (if that's an issue for you [cough]) and cutting perfect squares.
They are perfectly imperfect as usual -- kind of rhombus-y, really. But I think they're still pretty. Here's the recipe for Chocolate Covered Graham Crackers. If you are interested in a vegan version, you could try using the chocolate dipping technique with vegan graham crackers.
Recipe
Chocolate Covered Graham Crackers
Ingredients
- 1 ½ cups all-purpose flour (200 grams)
- ¾ cup whole wheat flour (100 grams)
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- 12 tablespoons unsalted butter, softened (170 grams)
- ⅓ cup light brown sugar (65 grams)
- 3 tablespoons granulated sugar (35 grams)
- 2 tablespoons honey (40 grams)
- 1 large egg
- 1 teaspoon vanilla
- 10 oz dark or milk chocolate, chopped (280 grams)
- 2 teaspoons coconut oil (8 grams)
- 2 ounces white chocolate bark/almond bark, chopped (optional)
Instructions
- Mix together the flours, salt, baking soda and cinnamon. Set aside.
- In the bowl of a stand mixer, beat the butter and both sugars until light and creamy. Beat in the honey, then beat in the egg and vanilla. Scrape bowl and beat until well blended.
- By hand, gradually stir in the flour mixture to make a soft dough. Divide dough in half and press into two squares about 6 inches each. Wrap tightly and chill until firm.
- Preheat oven to 325 degrees F. Have ready two large baking sheets and two large pieces of parchment paper.
- Take your squares of dough out of the refrigerator and start by working with one.
- Set one of your dough sections on a large sheet of parchment paper. Lay a piece of plastic wrap over it and roll it into a ⅛ inch thick rectangle with dimensions somewhere around 6 ½ by 12 ½. It doesn't have to be a perfect rectangle yet because you'll take care of that with scoring.
- Using a ruler and a pizza cutter or chef's knife, score the large rectangle into 8 squares, also scoring the edges. Do not separate yet. Once you have your 8 squares, carefully score each down the center so that you have 16 little rectangles.
- Using a fork, dock seven or eight times vertically down each cracker.
- Repeat the process with the second half of the dough.
Baking Method 1
- Carefully separate your scored crackers, arrange the dough on parchment lined baking sheets and bake the crackers at 325 for 15 to 18 minutes or until puffed. Let cool and crisp.
Baking Method 2
- Do not separate the scored crackers. Lay the parchment sheets with the scored graham cracker dough on baking sheets
- Bake one sheet on the lower rack and the other on the middle rack at 300 for 20 minutes or until firm and puffed up, but still slightly soft. Rotate halfway baking sheets halfway through.
- Remove the crackers from the oven and carefully separate by cutting through the scored area. Return the crackers to the now off-oven and let sit in the warm oven for another 10 to 15 minutes. Remove and let cool completely.
- Chocolate Dipping. You can use your favorite method of course, but if have a double boiler it's worth pulling it out from wherever you keep it and using it to melt the chocolate. Just put the chopped chocolate in the top, set over simmering water and stir until chocolate is melted. Set a graham cracker right in the chocolate and spoon chocolate over. Lift with two forks and let the excess chocolate drip off. Set on a wax paper or parchment lined plate or tray and freeze until firm.
- To make a white swirl, put the white chocolate or almond bark in a microwave-safe freezer bag. Heat for 30 seconds and massage bag to melt the white bark. Clip off bottom corner of the bag and squeeze chocolate onto crackers.
Emma says
These ARE everything!
Donna L. says
These look mouthwateringly delicious!
Sue says
I’ve made home made graham crackers but didn’t dip them. My loss! I did however make homemade marshmallows to go with them and have no regrets.
This looks like a fun and tasty project!
Anna says
Yes, exactly! Pedestrian is a good word to describe chocolate covered graham crackers. But it shouldn't be, right? Not when you think of all the variations and possibilities for them.
Stephanie says
I've never tried these at the coffee store as they seem pedestrian to me. However, I like the idea of making them at home. I have super giant bag of whole wheat flour that I bought during the height of lockdown #1 that I am trying to work through so I will give these a go.