Chocolate Covered Graham Crackers

Just three simple ingredients are all you need to make these delicious Chocolate Covered Graham Crackers. Crunchy chocolate-covered crackers that take absolutely no baking skills whatsoever. There isn’t an easier treat on the planet to make!

While I love spending my days baking and cooking elaborate meals in the kitchen, I’d be lying if I didn’t admit that I love simple recipes like these easy no-bake cookies. When I can create a delightfully crispy and sweet treat without even having to turn on the oven, that’s one dessert recipe that I’ll gladly make over and over again. 

These Chocolate Covered Graham Cracker Cookies are no exception to that thought process. There’s just something so addictive about the crunch of the graham cracker paired with the creamy texture of the chocolate.

You’ll find that these cookies are ones that everyone will enjoy and they can be easily made to be vegan as well. They’re simple to make and fun to make with kids as well to introduce them to the concept of starting to cook in the kitchen.

It’s a safe bet to say that there’s no way you’re going to be able to stop at just one. (and I don’t blame you – I don’t even pretend anymore as I always grab two right from the start!) 

Ingredients And Substitutions

Graham crackers – The size of graham cracker squares makes for the perfect portion size. If you want them smaller, just break the square in half to make them skinnier. Keep in mind that an easy way to change up the flavour of these no-bake cookies is to change up the flavour of the graham crackers. There are also chocolate graham crackers, cinnamon sugar graham crackers, and honey graham crackers! 

Semi-sweet chocolate chips or melting chocolate wafers – Either will work, so pick what you like best. If you are vegan swap out regular chocolate for vegan chocolate chips which can be found in most health food stores or sections at the local grocer.

Coconut oil (optional) – This is optional and I find I only need to use it when I make the chocolate dip with chocolate chips. Merkens Chocolate Melts melt perfectly without the need to add coconut oil.

The purpose behind the addition of coconut oil is to loosen up the chocolate so it easier to dip and get a nice smooth coating over the cracker. If you find after you melt your chocolate it is a bit thick and clumpy and hard to dip, then just stir a little of the coconut oil at a time until the chocolate becomes smooth and easy to work with.

How To Make Chocolate Covered Graham Cracker Cookies 

As you can see from the steps below, this no bake cookie recipe is literally a breeze. You just need a few moments of time to create this sinfully delicious dessert. The complete directions and ingredient measurements can be found in the printable recipe card listed below.

Start by melting the chocolate. I use a double broiler for this as it works well and helps the chocolate melt in a nice and even consistency. Or if you want to melt the chocolate in the microwave, that works just as well. Just be sure to melt in short 30-second increments and stir between each time. I like to use a tall large glass measuring cup to the melt the chocolate if melting in the microwave.

Once the chocolate is melted, it’s time to start the dipping process. Be sure to line your tray with parchment paper because once you lay down the chocolate-covered graham crackers, they dry quickly and will stick to whatever surface they’re on. 

Use a fork to dip the crackers, and make sure to let the excess chocolate drip back into the bowl. I prefer using a taller glass measuring bowl because the sides are high, and it makes a deep pool of melted chocolate for easy dipping. 

Make sure that you don’t use your fingers to pick up the chocolate coated crackers to put on the tray. This will get messy fast and leave an imprint on the crackers. Use a fork and carefully push the chocolate-dipped crackers onto the tray with a toothpick or another fork it they get stuck. 

Once all the crackers are coated and done, put the tray in the fridge to set for about 30 minutes. 

Storage

Since these have no ingredients that require refrigeration, keep them stored in an airtight container at room temperature. You can store them in the fridge if you want to, but it’s not a requirement by any means. 

I do find though if you needed to add coconut oil to your chocolate then storing them in the fridge or your a cool cantina is best.

I actually like keeping them in the fridge because it adds a nice little snap when you first bite into the cookie. As long as they’re appropriately stored in the refrigerator, they should be good for up to 5 days. 

These simple cookies are also freezer-safe too. Add them to a bag or container and save some for later. Just give them a few minutes to thaw at room temperature, and they’re quite a lovely treat. 

Variations 

White chocolate – Change the type of chocolate you use as a coating. White chocolate and even dark chocolate are great options. 

Drizzle the chocolate instead of coating the whole cracker – If you don’t want to cover the entire graham cracker with chocolate, just melt it and drizzle it on top. This is a fun way to create a lightly sweetened treat without going overboard on chocolate. 

Add a splash of colour – Drizzle coloured white chocolate over top of the coated cookies or dip the entire cookie in coloured white chocolate. This variation is perfect for baby showers, the holidays, Halloween or just because you might love the colour purple… let your creative freak flag fly!

Why is my melted chocolate so thick?

Different brands of chocolate may melt differently. Some might be thicker than others. If this happens, add the coconut oil in a tsp at a time and stir. This will help thin it out and give it a glossy look as the chocolate dries. 

Be very careful when adding coconut oil, as you don’t want to add too much. This will thin it out and make it really difficult to harden on the cookies, which is essential to this recipe. 

Are graham crackers gluten-free?

They’re not, but you can buy gluten-free graham crackers. Since this recipe only has three ingredients, you can easily make this a gluten-free recipe with minimal effort. 

Are these chocolate covered graham crackers vegan?

They can be. Just be sure that whatever chocolate you’re using is vegan-friendly, and that’s really all you have to worry about. If you don’t want them to be vegan, you can use whatever ingredients you’d like. 

Fun Ways to Share Chocolate Covered Cookies with Family and Friends

I love this recipe because it truly makes a great gift idea. Get a cute box and gift tag during the holiday season and fill it full with these delicious homemade treats. 

These no bake cookies are also easily customizable as well for baby showers! If you use white chocolate, adding a little blue or pink food coloring to the chocolate can create “baby girl” or “baby boy” treats for your gender reveal party or shower just like that! 

More Simple Cookies Recipes To Try:

Chocolate vegan no bake cookies on a wire tray.

Chocolate Covered Graham Cracker Cookies

Crunchy chocolate covered graham crackers that take absolutely no baking skills whatsoever. There isn't an easier treat on the planet to make!
5 from 1 vote
Print Pin Rate
Course: Baking, Dessert, Treat
Cuisine: North American
Keyword: Chocolate Cookies, cookie recipes, Holiday Cookies, No Bake Cookies, vegan cookies
Prep Time: 20 minutes
Setting Time: 30 minutes
Total Time: 50 minutes
Servings: 24 cookies
Calories: 128kcal

Ingredients

  • 24 graham cracker squares
  • 15 oz melting chocolate chips or wafers if vegan use vegan chocolate
  • 1-2 tsp coconut oil optional, as needed

Instructions

  • Melt the chocolate using a double boiler until glossy stirring often or melt in 30 second increments in the microwave stirring between rounds until smooth and glossy.
  • Line a tray with parchment paper. Use a fork to completely dip the graham cracker into the melted chocolate until covered.  If the chocolate is too thick making it hard to dip or get a thin coating, mix in a little coconut oil at a time to get the right consistency.
  • Remove the crackers from the chocolate with a fork and gently tap off the excess chocolate. Us the tip of the fork or a toothpick to push the chocolate dipped graham crackers on to the lined tray.  When done dipping place the chocolate covered graham cracker cookies in the fridge to set for half hour.

Notes

Store in a tightly sealed container on the counter or fridge for up to 5 days or freeze for up to 3 months.
Only add a little coconut oil at a time to loosen up the chocolate to make it easier to dip. Too much will cause the chocolate to have trouble setting or staying solid at room temperature.
 

Nutrition

Serving: 1cookie | Calories: 128kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 58mg | Potassium: 13mg | Fiber: 1g | Sugar: 12g
Tried this recipe?Mention @thedeliciousspoon or tag #thedeliciousspoon in your post!
Please Note:The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

If You Like This Recipe You May Also Enjoy…

Pin It For Later!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating