How to Make Chocolate Covered Graham Crackers

Almost by definition, anyone who enjoys chocolate and graham crackers loves chocolate-covered graham crackers. But they can be rather expensive to buy in stores, so why no create your own? It is a very simple process, and fun as well. These chocolate-covered crackers make wonderful snacks for a special gathering and terrific seasonal gifts for your host or that hard-to-buy-for person.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1 lb. of milk chocolate melts
• A double boiler
• 1 lb. pound of your favorite plain graham crackers
• Two cookie sheets
• Tin foil or parchment paper
• A fork

1. Pour the water in the bottom of the double boiler and get it boiling on the stove. Open the packages of chocolate melts and graham crackers. Open the bag of milk chocolate melts so that they are easy to pour into the double boiler when it is time. Take a few cookie sheets and cover them with the tin foil or parchment paper. Set aside.
2. Wait for the water to begin boiling. Then add the top of the double boiler and pour in the milk chocolate melts. The chocolate melts will melt quickly, changing to a shiny color as they do so. Let them remain in the double boiler until they melt.
3. After the chocolate melts, place a graham cracker into the double boiler and use the spoon to turn the crackers over, so that both sides are covered. Use a fork to lift the chocolate-covered graham crackers out of the melted chocolate. Holding the fork so that the handle is over the edge of the pan and the graham cracker is over the pot, gently tap the handle of the fork against the pan, knocking off some of the excess chocolate.
4. Gently lay the milk-chocolate-covered graham crackers on the prepared cookie sheets. Allow them to cool completely. The chocolate will return to its previous state, leaving your crackers in a chocolate shell.
5. Prepare all of your graham crackers as you did in Step 3. This will not take long at all. Allow them to sit, as you did last time, to harden up. They can be stored for a few weeks in an airtight container and in a cool place.

Tips & Warnings

• If the chocolate begins to harden back up while in the double boiler, simply reheat, and it will return to liquid form.
• If you do not have a double boiler handy, then a regular-sized saucepan with a similar-sized stainless steel bowl will work just about as well.
• Any type of graham cracker is fine to use, but remember that saltines also taste wonderful covered in milk chocolate.