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Place the chocolate callets (chocolate wafers), candy melts or chopped chocolate in a large microwave-safe bowl and microwave until melted, using 30-second increments. Place the bowl next to the prepared baking sheet then use the fork to gently press the graham cracker in the melted chocolate.

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Open the sleeve of crackers and break them in half. Set aside. Separate the 9 squares of almond bark and place in a bowl. Add the tablespoon of oil. Place the bowl in the microwave and cook on high in 30-second increments, removing to stir between times. (Mine took about a minute and a half.) Stir all lumps away.

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Lift the graham cracker with a fork and gently shake off excess chocolate and use fork to smooth if desired. Place the chocolate graham on the prepared baking sheet. Add sprinkles to graham crackers while chocolate is still wet. Let chocolate graham crackers set and harden.

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Instructions. First, line a cookie sheet with waxed paper. Then, in a microwave-safe bowl, melt milk and dark chocolate in increments, stirring until smooth. Dip graham crackers in the chocolate with a fork, allowing excess to drip back into the bowl. Place cracker on the prepared cookie sheet.

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These chocolate covered graham crackers are decadent, delicious, and SO easy to make! Best of all, this recipe is only 4 ingredients and made in less than 30 minutes! Best of all, this recipe is only 4 ingredients and made in less than 30 minutes!

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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.

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Place the graham crackers on a rimmed baking sheet. Spread each graham cracker square with a layer of melted chocolate. Sprinkle with optional toppings, if desired. Let stand for about 30 minutes at room temperature or about 10 minutes in the refrigerator (until the chocolate sets).

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Step 1: Place chocolate chips in a microwave-safe bowl. Microwave for 30-second intervals, stirring after each until most of the chips have melted. Using a fork, dip squares into the bowl of chocolate. Flip to coat. Remove and gently shake off and allow excess to drip off.

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Cover two cookie sheets with wax paper. In a shallow microwave-safe bowl wider than the grahams, melt the candy/ chocolate wafers in the microwave at medium power for one minute. Stir. If not completely melted, return to the microwave an heat for 15 second intervals until melted. Place a graham cracker into the bowl of chocolate.

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Set aside. Place chocolate or chocolate chips in a microwave-safe bowl or dish; microwave on high for 30 second intervals, stirring each time. Once most of the chocolate is melted, allow the residual heat to melt the remainder of the chocolate, stirring until it is smooth -- do not overheat.

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Instructions. Here is a step-by-step guide to making Chocolate Covered Graham Crackers! More detailed instructions are included in the recipe card, below. Combine the butter and brown sugar and mix until fluffy. Add the egg, honey, milk, and vanilla extract, and mix to combine. Gradually add the dry ingredients and mix until just incorporated.

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How to Make Chocolate Covered Graham Crackers. Step 1: Set aside a large baking sheet that's lined with parchment paper. Step 2: Transfer the Ghirardelli melting wafers into a microwave-safe bowl and heat at intervals until smooth. Be sure to stir the wafers in between each interval.

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Step 2 Turn out dough onto a clean work surface and pat to a rectangle. Wrap in plastic and refrigerate at least 1 hour or up to 24. Step 3 Preheat oven to 375° and line 2 baking sheets with.

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Remove your chocolate from the heat and repeat with the white vanilla melts (if using) in a separate bowl. To dip the crackers, remove a sheet of graham crackers from the package and carefully break in half to make two squares. Dip one square into the chocolate mixture and using a fork, gently flip and coat in the melted chocolate.

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Spoon: To stir the chocolate. Fork: For dipping the graham crackers into the chocolate. Parchment paper: For setting up the chocolate dipped crackers. Baking Sheet: So you can move the dipped graham crackers more easily. Piping bag: If you want flawless chocolate drizzles on that second layer.

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Reserve 1 tablespoon of chocolate for drizzling. Melt the white chocolate in a small microwave-safe bowl, in 20 second increments. Place the melted white chocolate into a piping bag and drizzle over some of the graham crackers if desired. Do the same with the reserved milk and dark chocolate mix.