These Chocolate Covered Graham Crackers are crisp homemade graham crackers dipped in chocolate! Whether you use dark, milk, or white chocolate (or a combination of all three) is up to you!
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!
Notes
Note on whole wheat flour: The whole wheat flour provides the predominant "graham" flavor of the graham crackers, so don't be tempted to use regular all-purpose! If you have graham flour, the texture will be even better!Note on chocolate: I used a mix of dark, milk, and white chocolates for my graham crackers. You can use whatever kind of chocolate you like!Note on vegetable oil: You just need a little vegetable oil to help thin the chocolate so it's pourable/coats the graham crackers easily. A bit of vegetable shortening or coconut oil will also do the trick! The amount of oil you need will differ for different chocolates (in fact, I didn't need any at all for my milk chocolate). Be careful not to add to much oil, as your chocolate won't set!