Homemade chocolate covered graham crackers made with good clean whole ingredients. This graham cracker recipe has the added bonus of being covered in chocolate.
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Tools you will need for making the chocolate covered graham crackers
- Medium sized mixing bowl or a stand mixer with the paddle attachment
- Spatula or wooden spoon
- Rolling pin.
- Parchment paper or silicone baking mats I love these things. They are reusable which I really like as it saves me money and reduces waste. Find them here.
- A cutter. either a dinner knife (no very sharp edges) or a dough blade. This is another tool I love having. Find it here
- Baking sheets. One will work but two would be optimal.
- Small double boiler. This is a bowl that fits over a pot but not in too deep that it will touch any water you put in the pot.
- Kitchen scale or measuring cups.
- Measuring spoons
- Teaspoon.
Ingredients
- All purpose plain flour
- Whole wheat flour
- Unsalted butter. Unsalted in my personal preference as I prefer to add my own salt.
- Brown demerara sugar
- Runny honey
- Ground cinnamon
- Vanilla extract
- Milk. This can be any milk of your choice
- Sea salt
- Baking powder
- Lastly your favourite chocolate, if you are using it for smores then your favourite melted chocolate. My favourite is Cadbury’s yes I know its not the best but its my fave for this.
How to make the chocolate covered graham crackers
Make the dough
Begin by adding both of the flours, the baking powder, salt and butter into a medium sized mixing bowl. Or if you prefer you can use a stand mixer with the paddle attachment. I have to admit I use my mixer when making this recipe.
Rub in the butter into the dry ingredients until it looks like fine breadcrumbs, that mean no big chunks of butter left.
Add in the rest of the ingredients. Mix in together to bring all of the ingredients together.
Whether you do this with a mixer or by hand you will have to get your hands in to bring it together as a dough ball. Using a mixer if you let it go too long the end result tends to be tougher. So once it looks crumbly get your hands in there and form the dough.
Now is the time to preheat your oven. The time it takes to heat enables you to let the dough rest.
You can also refrigerate the dough over night if you want to make them at a later time.
Once the oven is close to temperature or up to temperature. Cut the dough in half so you have two pieces.
Put one to the side white we roll out the first one. My tip for this step is to roll out your dough directly onto the parchment paper or silicone mat. Flour the surface, place the dough and using your hand flatten slightly and flour the dough.
Roll out the dough to around 1/2 cm thickness. You may need a little more flour to stop it sticking. Using a blunt knife or a dough cutter square off the outer edges and cut into rough 3″x3″ squares.
Using a fork prick each of the squares a few times.
Bake
Place into the oven and bake for 11 minutes. You may need to tailor the cook time for your oven these crackers can easily be under or over cooked. So you may need to add or reduce by a minute or two.
While the first batch cooks move onto the second piece and the scraps. Then bake these once the first batch is done.
I like to do it in two batches, it means they can all be baked on the middle shelf in the oven.
Put the crackers to the side to cool down and firm up.
Chocolate for the chocolate covered graham crackers
While the crackers are cooling lets melt the chocolate. To do this you can use a double boiler or microwave.
Be careful not to over cook the chocolate however you do this. You want silky shiny melted chocolate. Also watch out for the steam it is hot, watch that your hands don’t get burnt. Please be careful doing this.
If you use a double boiler this will be a small bowl that fits over a small pot.
Fill the pot with around 2-3 inches of water. You don’t need a lot of water but enough that it wont boil dry to quickly.
When the water comes to the boil reduce the temperature and place the bowl over the pot and add in the chocolate.
Using a spoon stir the chocolate often keeping a close eye on it. It can melt quickly.
Once it has melted and looks shiny and smooth spoon over the cooled graham crackers. Spreading it as evenly as you can over the tops. Set the crackers aside and leave the chocolate to cool and firm up.
If you are making these for smores then I would recommend only covering half with the chocolate. That is unless you are a chocoholic then go ahead and cover the lot, as a fellow chocoholic I will be doing this.
The chocolate covered graham crackers are ready to enjoy. Whether that is with your favourite hot beverage or with a melted marshmallow as a smore. It’s up to you.
You could also omit the chocolate and crush them up to use as a cheesecake base, hint of a recipe to come.
Chocolate covered graham cracker
Homemade graham crackers are so much better than any store bought with good clean whole ingredients. This graham cracker recipes has the added bonus of being covered in your favourite chocolate. Making the perfect for smores, all you need is a hot toasted marshmallow. Or if you aren't a smores fan then enjoy it with a hot tea of coffee.
Ingredients
- 1 cup (165g) Whole wheat flour
- 1 cup (170g) All purpose plain flour
- 1 tsp Baking powder
- 1/2 tsp salt
- 6 tbsp (85g) unsalted butter, at room temperature.
- 1/3 cup (60g) Brown demerara sugar
- 1/4 cup (70g) Runny honey
- 2 tsp Cinnamon
- 1 tsp Vanilla extract
- 5 tbsp (45 mls) Milk
- 150g roughly of your favourite chocolate. I have used cadbury's. (see note)
Instructions
- In a bowl using either a stand mixer with paddle or by hand, add both of the flours, baking powder, cinnamon and salt,
- Rub in the butter until it has been fully incorporated into the flours.
- Add in the rest of the ingredients, the sugar, honey, vanilla and milk. Using a wooden spoon, spatula or the paddle attachment bring all of the ingredients together to form a dough ball.
- Now either roll out and cook right away or refrigerate for up to 24 hours before baking.
- If you are baking right away preheat the oven to 360F, 180C, gas mark 4
- Divide the dough into 2 equal pieces
- I like to roll the dough out on the parchment paper or silicone mat it will be baked on. To do this flour the area first, place the dough and press down flattening it slightly. Flour the dough too it can get sticky.
- Roll out the dough thinly to around a 1/2 cm thickness.
- Trim all of the edges so that it is a straight rectangle. Cut into 3"x3" squares. Use a butter knife or a dough cutter (i have linked mine above, I can't live without it). You don't want to cut through the paper or mat.
- Leave the squares where they are there is no need to move them.
- Prick each square with a fork. See the image above.
- Place into a preheated oven and bake for 11 minutes. See my note below.
- While the first batch cook move onto the second batch
- Remove from the oven and leave on the baking sheet to cool completely. They will firm up and become crispy as they cool.
- While they cool melt your favourite chocolate. Do this either in the microwave or using a double boiler. Be very careful not to over cook the chocolate we want it silky and shiny. Watch for the hot steam, please be careful with this part.
- Spoon the chocolate onto the cooled firm crackers and spread around to completely cover the top.
- Set them aside to let the chocolate firm back up. Then enjoy with either a toasted marshmallow or cup of coffee or tea.
Notes
- You may need to adjust your oven or cook time. These crackers can easily be over cooked or under cooked. So you may need to adjust for your own oven. Start with the temperature and time as above then change if needed.
- I like to do it in 2 or 3 batches this is so that they can be baked on the middle rack in the oven.
- If you are making this recipe for smore then I would recommend halving the amount of chocolate and only cover half of them. So you would use one half with and one without.
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