There are certain foods that just have built-in nostalgia. For me, Chocolate Covered Graham Crackers will always remind me of eating them as a kid, but homemade are so much better!
These Chocolate Covered Graham Crackers are crisp homemade graham crackers dipped in chocolate! They're a simple and delicious treat! Whether you use dark, milk, or white chocolate (or a combination of all three) is up to you!
If you enjoy this recipe, check out the posts for my Chocolate Ganache Cake, Eggless Chocolate Chip Cookies, and Chocolate Bark with Sugar Cookie Dough!
Here's everything you need to make these babies! Measurements for each ingredient are included in the recipe card, below.
- Whole Wheat Flour - Provides structure and the predominant "graham" flavor of the graham crackers. If you have graham flour, the texture will be even better!
- All-Purpose Flour - Provides structure for the graham crackers.
- Baking Powder - Provides leavening.
- Ground Cinnamon - For flavor.
- Salt - To balance and enhance the flavors of the graham crackers.
- Unsalted Butter - Provides moisture and richness. Unsalted so that you control the amount of salt in the recipe. You want your butter to be softened before you begin with the recipe.
- Brown Sugar - For sweetness, and keeping the graham crackers moist.
- Honey - For sweetness, moisture, and flavor. A classic addition to graham crackers!
- Egg - For moisture, richness, and a little leavening. You want your egg to be at room temperature.
- Milk - For moisture and richness. I used whole milk. You want the milk to be at room temperature.
- Vanilla Extract - For flavor.
- Chocolate - For dipping the baked graham crackers. You can use whatever kind of chocolate you like!
- Vegetable oil - To help thin the chocolate. A bit of vegetable shortening or coconut oil will also do the trick! I don't give a specific amount of oil to add in the recipe card (1-2 teaspoons) because it will differ for different chocolates. Be careful not to add to much, as your chocolate won't set!
Here is a step-by-step guide to making Chocolate Covered Graham Crackers! More detailed instructions are included in the recipe card, below.
Combine the butter and brown sugar and mix until fluffy.
Add the egg, honey, milk, and vanilla extract, and mix to combine.
Gradually add the dry ingredients and mix until just incorporated. Chill the dough at least one hour.
Roll the dough out and cut into small rectangles (exact measurements in recipe card, below). Dock each graham cracker with a fork.
Place the graham crackers on a lined pan, chill, then bake until golden.
Dip each baked and cooled graham cracker in chocolate and allow to set before serving.
Hint: Exact measurements for cutting the graham crackers is included in the recipe card (below)! If you'd like, you can make the graham crackers larger, you just may have to extend the bake time a bit for them to bake through.
You don't need any special equipment to make graham crackers, but there are a few things that make the process a bit easier:
- Parchment Paper - Nonstick parchment paper is helpful in both lining the pans when baking the graham crackers, and to place the graham crackers on when coating them in chocolate.
- Pizza Cutter - You can cut the graham crackers with a knife, but your cuts will be cleaner and more efficient with a pizza cutter!
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Once the chocolate has set completely, the Chocolate Covered Graham Crackers can be stored in an airtight container for at least a week. You may want to separate layers of the crackers with parchment to keep them from sticking together. If your house is warm, you can store them in the refrigerator to keep them from melting, but this may cause the chocolate to bloom (form white spots).
I don't suggest freezing them, as the freeze/thaw and resulting condensation will discolor the chocolate.
Yes! The whole wheat flour gives the graham crackers their signature "graham" flavor, along with the honey, cinnamon, and vanilla. If you have graham flour, the texture will be even better!
Other Recipes You May Like
Looking for other recipes like this? Try these:
Chocolate Covered Graham Crackers
Homemade Graham Crackers
- ¾ cup whole wheat flour (see note)
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 4 Tablespoons unsalted butter, softened
- ¼ cup brown sugar, packed
- 1 egg, at room temperature
- 2 Tablespoons honey
- 1 tablespoon milk, at room temperature (I used whole milk)
- 1 teaspoon vanilla extract
- 15 oz chocolate, chopped (whatever kind you prefer!)
- 1-2 teaspoon vegetable oil (see note)
For Homemade Graham Crackers
- In a small bowl, combine the dry ingredients (whole wheat flour [see note], all-purpose flour, baking powder, cinnamon, and salt). Set aside.
- In the bowl of a stand mixer, combine the butter and brown sugar and mix until fluffy, scraping down the sides of the bowl as necessary.
- Add the egg, honey, milk, and vanilla extract, and mix to combine.
- With the mixer running on low, gradually add the dry ingredients and mix until just incorporated. Dough will be sticky. Form the dough into a disc, wrap well, and chill for at least one hour (up to 24 hours).
- Once the dough has chilled, preheat your oven to 350° F. Line two sheet pans with parchment (see note) and set aside.
- Roll the dough out on a floured surface into a rectangle approximately 12½ inches x 9½ inches in size, then trim the edges so you have a 12-inch x 9-inch rectangle (a pizza cutter works well for this!).
- From the long side of the rectangle, cut the dough into eight strips, each about 1.5 inches wide. Then, from the short side of the rectangle, cut the dough into four equal strips, each about 2.25 inches in size. This will give you 32 small graham crackers, each about 1.5" x 2.25" in size (see post for photo). If you'd like, you can make the graham crackers larger, you just may have to add to the baking time for them to bake through.
- Dock each graham cracker down the center with a fork (poke holes in it), which helps the graham cracker to not puff as much during baking. Place the graham crackers at least one inch apart on the prepared baking sheets and freeze 15 minutes (or refrigerate 30 minutes).
- Once chilled, bake the graham crackers until just lightly golden on the bottom, 10-12 minutes. Allow the graham crackers to cool on the pan for a few minutes before removing them to a wire rack to cool completely.
Dipping in Chocolate
- Place chopped chocolate in a heatproof bowl and microwave on 30-second bursts, stirring after each burst, until melted and smooth. Add vegetable oil (see note) as necessary to make the chocolate thinner/pourable.The amount of oil you need (if any) is dependent on the specific type of chocolate that you're using. For example, I needed more oil for the white chocolate, which was very thick when melted, but none at all for my milk chocolate. Always err on the side of caution, as adding too much oil will keep the chocolate from setting up appropriately.
- Dip each graham cracker in the chocolate, allowing excess chocolate to drain off back into the bowl before carefully placing the dipped graham cracker on parchment to set up. Add a drizzle of chocolate or sprinkles to decorate them as desired. Allow chocolate to set before serving.Enjoy!
Nutrition information is provided as a courtesy and is only an estimate.
My dad used to buy me chocolate covered graham crackers when I was a little girl, so I had to make these immediately! Love!
I just love that, Kristina! Thanks so much for your review!