Christmas Chocolate Covered Graham Crackers (Two Easy Ways)
Quick and festive, these Christmas chocolate covered graham crackers are dipped in white and milk chocolate, topped with crushed peppermint, and ready in minutes.
Servings 20 cookies
Ingredients
- 10 graham crackers broken into 20 squares
- 1 ¾ cups about 280–300 g white vanilla candy melts
- 1 ¾ cups about 280–300 g Belgian milk chocolate or candy melts
- ⅓ cup crushed peppermint or candy cane pieces
- Parchment paper for lining baking sheet
Instructions
- Line a baking sheet with parchment paper. Have crushed peppermint ready in a small bowl for sprinkling.
- Place the white candy melts in a microwave-safe bowl and heat in 30-second intervals, stirring after each one until smooth.
- Repeat with the Belgian milk chocolate in a separate bowl.
- Dip each graham cracker square into the melted white candy until fully coated. Let the excess drip off, then place on the parchment-lined baking sheet.
- Sprinkle crushed peppermint over the white-chocolate crackers while the coating is still soft so it sticks.
- Repeat the same process using the melted Belgian milk chocolate. Place on a fresh section of the parchment-lined baking sheet.
- Sprinkle crushed peppermint over the milk-chocolate crackers while still soft.
- Allow the chocolate-covered graham crackers to sit until firm, or chill in the fridge for 10–15 minutes.
Notes
Use dark chocolate for a deeper flavor or drizzle white chocolate over milk chocolate for a two-tone look.
These store well for up to two weeks in an airtight container. Keep in the fridge if your kitchen is warm.
Perfect for cookie trays, gifts, or last-minute desserts.