Often the simplest things bring the most pleasure: a cool breeze on a hot afternoon, sitting quietly beside your children on the couch, watching puffy white clouds drift across a blue sky, savoring the first sun-warmed berry of the season, or curling up in crisp, cool sheets at night. Then there are the small moments when ordinary becomes just a touch extraordinary—never flashy, just gently elevated. Chocolate covered graham crackers are exactly that kind of treat.
Graham crackers are a familiar childhood staple: brown, sweet, and comforting. When dipped in chocolate, however, they move from everyday snack to sublime indulgence. The transformation from plain cracker to a chocolate-enrobed delight is surprisingly magical. What was once simple becomes party-ready. Set out a plate of these at a gathering and you’ll likely return to find it emptied and crumb-free.
There are two real pitfalls with chocolate covered graham crackers.
- Indecision about how much chocolate to use. Do you coat one side carefully? Dip only one end and leave a chocolate-free zone for holding? Drizzle chocolate artistically over the top? Add marshmallows for a s’mores-style treat? Submerge the entire cracker in chocolate? Choosing a style can feel overwhelming.
- The temptation to dunk an entire box of graham crackers in chocolate and eat them all alone.
My approach to the first dilemma is simple: why pick just one? Variety is the spice of life—try every style. For the second temptation, I admit defeat in the best possible way: I share with the kids. They’re smaller and slower eaters, so I inevitably get my fair share. And if you want to comfort yourself with the notion of health, graham crackers once were made with whole grains—so there’s always that comforting thought.
I added a touch of coconut oil to the melted chocolate for two reasons: to make the chocolate slightly softer to bite after it sets, and to encourage a melt-on-your-fingers moment worth licking up. If you prefer, you can omit the coconut oil; the recipe works just fine without it.
Try these as described, and come back the next day—there’s a fun variation you might want to experiment with.
Chocolate Covered Graham Crackers and S’mores Bars
Ingredients:
- 2 sleeves of graham crackers, broken into quarters along the scored lines
- 12 ounces semi-sweet chocolate, chips or finely chopped bars
- 2 tablespoons extra virgin coconut oil or unsalted butter
- Optional: one large marshmallow per graham cracker piece for s’mores bars
Place the chocolate and coconut oil or butter in a microwave-safe bowl. Microwave on high for 1 minute, then remove and stir with a silicone spatula or wooden spoon. Continue microwaving in 10-second intervals, stirring well after each, until the chocolate and oil are fully melted and smooth.
Line a cookie sheet with parchment paper and set aside. Here are a few simple ways to gild the lily.
Half-covered crackers
- Grip one end of a cracker with your thumb and forefinger. Dip the free end into the melted chocolate and use a spoon to coat the cracker to the desired point. Let excess chocolate drip off, then place the cracker on the parchment-lined pan.
Drizzled crackers
- Lay a cracker flat on the surface of the melted chocolate and use two forks to lift it, allowing excess chocolate to drip away. Transfer to the parchment-lined pan and use a spoon to drizzle additional chocolate in decorative patterns across the uncovered surface.
Fully covered crackers
- Drop a cracker into the melted chocolate and use two forks to turn it so all surfaces are coated. Lift the cracker, let excess chocolate drip away, and transfer it to the parchment-lined pan.
S’mores bars
- Drop a cracker onto the melted chocolate and lift it with two forks, letting excess chocolate drip away before placing it on the parchment. Cut each marshmallow in half (kitchen shears work quickly). Dip the cut side of each marshmallow into the chocolate, let excess drip away, and position the marshmallow halves chocolate-side down on the cracker. Leave as is or drizzle more chocolate over the marshmallows and crackers.
Important: Place the tray in the freezer to set the chocolate quickly. Once set, enjoy with joyful abandon!