If there’s one treat I can whip up on a moment’s notice that never fails to impress, it’s chocolate-covered graham crackers. They’re crisp, sweet, dipped in chocolate, and endlessly customizable—basically the perfect bite-sized indulgence. Whether I’m putting together a holiday treat tray, need a quick homemade gift, or just want a little something sweet with my afternoon coffee, these are my go-to.
I first made them during the holiday season when I needed a no-bake dessert that felt festive without taking hours. Since then, they’ve become a year-round favorite—so simple to make, and they look way fancier than they actually are.
Why I Love Chocolate-Covered Graham Crackers
This recipe is as low-effort as it gets, but it still delivers big on flavor and presentation. Here’s why they’re always a win:
- No baking required—just melt, dip, and decorate
- Perfect for gifting—wrap them up in a cellophane bag with ribbon
- Totally customizable with toppings, chocolate type, and decorations
- Long shelf life—make ahead and store for days
Whether you’re making a big batch or just enough to satisfy a craving, these little treats are always a good idea.
What You’ll Need
(Makes about 24 pieces | Prep Time: 15 minutes | Chill Time: 20 minutes)
Ingredients:
- 1 sleeve graham crackers (about 8 full sheets, broken into halves or quarters)
- 12 oz semi-sweet or milk chocolate chips (or chocolate melting wafers)
- 1 tablespoon coconut oil or shortening (optional—for smoother dipping)
- Sprinkles, crushed nuts, mini marshmallows, sea salt, or white chocolate drizzle (for topping)
You can also switch it up with dark chocolate, white chocolate, or even peppermint bark-style layers.
How I Make Chocolate-Covered Graham Crackers (Step-by-Step)
1. Prep the Crackers and Line a Tray
I break the graham crackers into halves or quarters, depending on the size I want. Then I line a baking sheet with parchment paper so everything has a place to set once dipped.
2. Melt the Chocolate
In a microwave-safe bowl, I melt the chocolate chips (and coconut oil, if using) in 30-second intervals, stirring in between, until smooth. This usually takes about 1 ½ minutes total. You can also use a double boiler if you prefer.
3. Dip the Crackers
Using tongs or a fork, I dip each cracker into the melted chocolate and gently tap off the excess. Sometimes I go for a full dip, sometimes just halfway—it depends on the vibe I want. Then I lay them out on the parchment-lined tray.
4. Add Toppings
While the chocolate is still wet, I sprinkle on toppings: crushed peppermint for a holiday feel, chopped almonds for crunch, rainbow sprinkles for a party look, or sea salt for that sweet-savory kick. This is the fun part—get creative.
5. Let Them Set
I place the tray in the fridge for 20–30 minutes (or until the chocolate is firm). If I’m not in a rush, I just let them set at room temperature.
6. Store and Serve
Once the chocolate is set, I store the graham crackers in an airtight container at room temperature or in the fridge if it’s warm out. They keep well for up to a week—though they’re usually gone way sooner.
My Best Tips for Perfect Dipped Graham Crackers
- Use good-quality chocolate: It makes a big difference in flavor and texture.
- Add a bit of coconut oil: This helps the chocolate melt smooth and gives a glossy finish.
- Let them set on parchment: Prevents sticking and makes cleanup easy.
- Decorate while wet: Toppings need to be added right after dipping or they won’t stick.
Fun Flavor Variations
Once I had the basic version down, I started experimenting with all sorts of combos. Here are a few of my favorites:
- S’mores style: Dip in chocolate and top with mini marshmallows and crushed graham bits
- Holiday peppermint: Crushed candy canes + white chocolate drizzle
- Nutty buddy: Peanut butter graham sandwich dipped in chocolate
- Spicy sweet: Dark chocolate + sprinkle of cayenne or cinnamon sugar
- Cookies & cream: Crushed Oreos on top of milk or white chocolate
They’re also great for dipping in coffee, hot cocoa, or a cold glass of milk. Snack goals, accomplished.
When I Make These
They’ve become a regular in my kitchen for all kinds of occasions:
- Holiday trays—I make a big batch and mix with fudge, bark, and truffles
- DIY edible gifts—Wrapped in clear bags with ribbon and a gift tag
- Birthday parties—With sprinkles to match the color theme
- After-school snacks—Kid-friendly and easy to grab
- Coffee bar add-ons—They make a great little side treat for brunch
And yes, I always keep a few extras tucked away for when my sweet tooth hits.
FAQs About Chocolate-Covered Graham Crackers
Q: Can I use white or dark chocolate instead?
A: Absolutely. I love mixing white, milk, and dark for variety on a serving platter.
Q: Can I make them gluten-free?
A: Just swap in your favorite gluten-free graham crackers—they dip just as well!
Q: How far ahead can I make these?
A: They’ll keep in an airtight container for up to a week, so they’re great for prepping ahead.
Q: Do I need to refrigerate them?
A: Only if your kitchen is warm or humid. Otherwise, room temp is totally fine.
Q: What’s the best way to package them for gifting?
A: I use small cellophane bags tied with ribbon or stack them in a cookie tin with parchment between layers.
Final Thoughts
Chocolate-covered graham crackers are the kind of treat that checks every box—they’re quick, inexpensive, crowd-pleasing, and adaptable for literally any occasion. Once you make them, you’ll wonder why you haven’t been doing this forever.
Whether you’re making them with kids, prepping for the holidays, or just want something sweet without turning on the oven, these little bites are a guaranteed win.
How I Make Chocolate-Covered Graham Crackers Disappear in Minutes
Ingredients
- 12 oz semi-sweet or milk chocolate chips (or chocolate melting wafers)
- 1 tablespoon coconut oil or shortening (optional—for smoother dipping)
- 12 graham crackers
Instructions
- Line a baking sheet with parchment paper.
- In a microwave-safe bowl, combine the chocolate chips and coconut oil (if using).
- Heat in the microwave in 30-second intervals, stirring until smooth.
- Dip each graham cracker halfway into the melted chocolate, allowing excess to drip off.
- Place the dipped graham crackers on the prepared baking sheet.
- Repeat with remaining graham crackers.
- Refrigerate for about 15 minutes, or until the chocolate is set.
- Serve immediately or store in an airtight container.
Leave a Reply