Homemade Chocolate-Covered Graham Crackers are incredibly scrumptious. You’ve never had fresher graham crackers in your life. Decorate like dominos and invite your family to play “Mexican Train.”
I know, I know, I need a life.
As if it isn’t bad enough to make your own graham crackers, then you have to go and decorate them?
Hey! I’m on vacation and this is my hobby. It’s how I like to waste my time. But it sure is fun playing Martha and then taking pictures to remember the fun forever.
Even if these are a blast from the past, they are so good and so easy. It would be a great project for the kids on a cold, rainy day or a nice addition to your cookie jar.
Kitchen secret for rolling out graham cracker cookies:
- Place the soft dough inside a gallon-size zippered plastic bag. Use a rolling pin to level out the dough from corner to corner. Freeze dough until hard.
- Peel back plastic on one side. Cut dough into preferred cracker size and use a fork to perforate.
- Separate crackers.
- Place on a lined (with a silicone mat or parchment paper) cookie sheet.
Directions for decorating Homemade Graham Crackers:
First: Melt 1/2 cup semi-sweet chocolate chips in a small bowl in the microwave for 1 minute. Stir and return to microwave for however long it takes to melt the chocolate. Add a few drops of vegetable oil and stir. This will buy you time and spread-ability.
Second: Spread a thin layer on top of each graham cracker and allow to dry. Refrigeration will speed up the process.
Third: Melt approximately 1/4 cup of white candy coating in small plastic snack bag in the microwave oven for 1 minute. Massage sealed bag to be sure all chocolate is melted.
Fourth: Snip a small corner of the bag and decorate cookies as desired.
Note: I have used white chocolate chips for this in the past but found it difficult. The white coating or dipping chocolate works much better.
If you make this recipe and enjoy it, consider helping other readers and me by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required. Thank you for visiting! Paula
- 1 1/4 cups all purpose flour
- 1 cup whole wheat flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, slightly firm
- 1/3 cup brown sugar, lightly packed
- 3 tablespoons sugar
- 3 tablespoons honey
- 1 large egg
- 1 teaspoon vanilla extract
- Combine flours, cinnamon, baking soda and salt in a bowl and whisk well.
- Use electric mixer to beat butter till softened. Add sugars. Mix well. Add honey, egg and vanilla extract and mix.
- Add dry ingredients to butter/sugar mixture in three parts, mixing only enough to combine ingredients after each part.
- Divide dough in half. Place each half into a gallon-size zippered plastic and close the bag after removing any extra air.
- Leaving dough in bag, roll until dough fills bag and is uniform in width all the way to the corners. Place in freezer until stiff. This may be the hardest part of this recipe--finding a place to lay the bags flat in a stuffed freezer.
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper or silicone baking mats. Using scissors, cut bag open so top layer of plastic can be pulled back to reveal dough. Using knife, pastry cutter or pizza cutter, cut crackers in desired size. Transfer to baking sheet. Poke with fork if desired. This step needs to be done quickly before dough warms and becomes too soft to handle.
- Bake for 13-14 minutes (time may vary according to size of your crackers) or until lightly brown around the edges. Let cool for a couple minutes before removing to rack to cool.
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Nutrition Information:Yield: 18 Serving Size: 2
Amount Per Serving: Calories: 158Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 100mgCarbohydrates: 20gFiber: 1gSugar: 8gProtein: 2g