Chocolate covered graham crackers are a sweet, crisp, and chocolatey base for festive sprinkles! While they look fancy, this no-bake treat is easy and quick to make!
I have yet to meet someone who doesn't love the humble graham cracker. It's sweet taste and crisp texture is the perfect base for pie, peanut butter, marshmallows, and of course chocolate!
Chocolate covered graham crackers seem fancy and difficult, but they're actually simple and fun to make.
You only need two ingredients for chocolate covered graham cracker cookies!
Chocolate - For this recipe, I used Ghirardelli dark chocolate chips. It's best to use a high-quality brand of chocolate for easy dipping. I don't recommend a store brand or even Nestle Toll House for this recipe. Ghirardelli chocolate chips melt into a smooth, dippable chocolate with little effort.
Graham crackers - Store-bought or homemade graham crackers work great. I used gluten-free graham crackers!
How to Temper Chocolate
You may be wondering if you need to temper the chocolate first and the short answer is no, but I defenitely recommend it!
Tempered chocolate will harden, shine, and snap when you break it. Melted chocolate that's not tempered won't fully dry with a soft touch and dull sheen with white streaks. It melts easily too!
Tempering chocolate isn't difficult. It just takes a bit of practice and the right tools. You will need a candy thermometer and a microwave-safe bowl. I temper chocolate in the microwave instead of a double broiler. Not only is it easier with less mess, but you're chocolate is less likely to seize!
If tempering chocolate seems fussy, you can either skip it or use candy wafers or almond bark to dip the graham crackers. These candy coatings don't need to be tempered. I recommend Ghirardelli melting wafers!
Here's how to temper dark chocolate in the microwave:
- Place the chocolate in a microwave-safe bowl.
- Place the bowl into the microwave and heat in 20-second increments.
- Once some of the chocolate looks melted, stir the mixture gently until all the chocolate melts.
- Temp the chocolate. Once it reaches 90 degrees Fahrenheit, it's ready for dipping! If it's still not up to temperature, microwave in 10 second increments.
- Just be sure the chocolate doesn't go above 90 degrees! That's it, no water bath or seeding necessary!
How to Make Chocolate Dipped Graham Crackers
Melt the chocolate: If you plan to temper the chocolate, follow the directions above on how to temper chocolate. (It's easy!) Otherwise, simply melt the chocolate in a microwave-safe bowl until melted.
Set up your work station: Place a large piece of parchment paper on the counter or on a sheet pan.
Dip the graham crackers: Place one graham cracker into the bowl of melted chocolate and gently press it down so it's covered in chocolate.
Lift the Chocolate Dipped Graham Cracker: Use a fork to gently lift the graham cracker out of the chocolate and let the excess drip off.
Transfer to Parchment Paper: You can use your fingers or the fork to transfer the graham cracker to the parchment paper to dry. I find if I gently grab the graham cracker on both sides with my fingers it is easier to set down onto the parchment.
Move Graham Crackers Again (Optional): If the graham crackers still pool with chocolate once you set them down, carefully use the fork to lift the graham cracker to a clean spot on the parchment paper. This will give you nice clean edges.
Top with Sprinkles: Top with sprinkles, chopped nuts, or crushed peppermints!
- If you don't want to temper chocolate, but do want the chocolate covered graham cookies to set up, use candy melts instead. Ghirardelli sells melting wafers in dark, white, and milk chocolate flavors! You can also purchase vanilla candy melts in any color.
- Switch up the toppings! Sea salt, mini chocolate chips, crushed candies, cacao nibs, sprinkles, crushed cookies, and chopped nuts are great options!
Tips for Success
- Let them dry somewhere cool. If the room is too warm, they won't set up.
- Don't use store-brand chocolate chips for this recipe. Use a good-quality dark chocolate bar or chips like Ghirardelli or Callebaut.
- If you don't want to temper, use Ghirardelli dark chocolate melting wafers.
- Be sure to use parchment paper for easy removal. The chocolate covered graham crackers won't stick to it.
- Never add water to chocolate! Water will cause chocolate to seize. This means it will clump and be unusable.
- To make this recipe vegan, use a vegan-friendly brand of chocolate and graham crackers.
- If you have leftover chocolate, it's no problem! Simply pour the melted chocolate onto a piece of parchment paper and let it harden. Remove it from the parchment and wrap it in plastic wrap.
Wait for the graham crackers to set up and cool, then store them in an airtight container at room temperature for up to 2 weeks. You can also freeze them for up to 4 months!
More Delicious Chocolate Recipes
- Chocolate Chip Rice Krispie Treats
- Flourless Chocolate Marshmallow Cookies
- Oat Milk Hot Chocolate
- Chocolate Ganache without Cream
Chocolate Covered Graham Crackers
- Microwave-safe bowl
- Parchment paper
- 1 ½ cups chopped dark chocolate or chips* 230 grams
- 16 graham crackers
- Line a sheet pan with parchment paper or place parchment paper flat on a large work surface.
- Place the chocolate into a microwave-safe bowl.
- Melt the chocolate in 20-second increments until some of it's melted, but not all of it. Stir chocolate until it's smooth.
- Use a candy thermometer to temp the chocolate. It's important not to let the chocolate go over 90 degrees or it will lose its temper.
- If it's not at 90 degrees, microwave in 10-second increments until it reaches 90 degrees.
- Place a graham cracker into the melted chocolate and gently press down on it with your finger until it's submerged.
- Use a fork to gently lift the graham cracker out of the chocolate. Let the excess chocolate drip off the cracker.
- Carefully transfer the graham cracker to the parchment paper. Top with sprinkles then wait for it to set.
- Simply pour the leftover chocolate onto a piece of parchment paper. Once it's hardened, wrap the chocolate in plastic wrap and save for another time.