Prepare a baking sheet by lining with parchment or wax paper. Set aside.
Melt Chocolate according to package directions.
Dip each graham cracker half in the chocolate, allowing access to drip off.
Place them on the prepared baking sheet and allow to set.
If desired, use a piping bag and pipe extra drizzle on for a fancy finish.
- To prevent the chocolate from seizing, make sure that no water comes into contact with it and that you do not burn the chocolate while melting it.
- Timing matters. The chocolate sets relatively quickly when making these treats. Be sure to work quickly if adding any toppings so they will “stick” to the chocolate while it is still wet.
- For gluten-free chocolate graham crackers, make sure the chocolate and other toppings you choose are also gluten-free.
Calories: 218kcal | Carbohydrates: 27g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 89mg | Potassium: 161mg | Fiber: 2g | Sugar: 14g | Vitamin A: 14IU | Calcium: 18mg | Iron: 2mg