Chocolate and graham crackers remind me of summertime, probably because of their prominent use in s'mores. These chocolate-coated graham crackers are easy to make, since all they require is a quick stint in a very low oven followed by half an hour in the fridge. It's a great recipe to make in warmer weather when you don't want to spend a lot of time in the kitchen with a hot oven!
- Graham crackers
- Dark chocolate
- Chopped almonds (optional)
- Sea salt (optional)
1. Preheat the oven to 200 degrees Fahrenheit. Break your graham crackers in half to form squares, and arrange as many graham cracker squares as you'd like on a baking sheet lined with aluminum foil.
2. Break or cut your chocolate bar into small rectangles or squares no bigger than a quarter of the size of your graham cracker squares. It's important to use high-quality chocolate for this method of coating the graham crackers, as it melts into a smooth liquid much better than cheap varieties--I typically use Equal Exchange 71% dark chocolate.
3. Place one square of chocolate in the middle of each graham cracker square. Put the baking sheet in the preheated oven and bake for approximately five minutes, or until the chocolate is shiny and starting to puddle around the edges.
4. Remove the pan from the oven and use a butter knife to spread the chocolate evenly over each graham cracker square. If the chocolate is still firm in the middle when you try to spread it, put the pan back in the oven for a minute or two before continuing.
5. If you'd like, sprinkle chopped almonds or other chopped nuts over the melted chocolate. I also like to add a pinch of sea salt over the top.
6. Chill the coated graham crackers in the refrigerator for at least half an hour before serving. Store any uneaten chocolate coated graham crackers in the refrigerator to keep the chocolate firm and the graham crackers crisp.