Chocolate Graham Bars (Print Version)
# Ingredients:
→ Chocolate Coating
01 -
16 ounces chocolate almond bark
02 -
4 ounces vanilla almond bark
→ Base
03 -
8 honey graham crackers, broken in half into 16 pieces (approx. 2.5 x 2 inches each)
→ Garnish
04 -
Holiday sprinkles (optional)
# Instructions:
01 -
Line a large rimmed baking sheet with parchment paper or a silicone baking mat and set aside.
02 -
Place the chocolate almond bark in a microwave-safe bowl and microwave on high for 1 minute. Stir and continue heating in 30-second intervals, stirring after each, until smooth and fully melted.
03 -
Dip each graham cracker piece into the melted chocolate, coating both sides. Use a large fork to lift and carefully place each coated cracker onto the prepared baking sheet. Repeat for all crackers.
04 -
Allow the chocolate-coated graham crackers to rest at room temperature for 15 minutes to harden.
05 -
While the chocolate hardens, melt the vanilla almond bark in a small microwave-safe bowl for 1 minute. Stir and reheat for 30 seconds if needed until completely smooth.
06 -
Drizzle the melted vanilla almond bark decoratively over the set chocolate coating using a large spoon. Optionally, sprinkle holiday sprinkles over the drizzle while it is still soft.
07 -
Let the vanilla bark set for 5 minutes at room temperature before transferring the graham crackers to a serving tray or storage container.
08 -
Store in an airtight container at room temperature for up to 1 week.
# Notes:
01 -
Use a serrated knife with a gentle sawing motion to break graham crackers in half to minimize breakage.
02 -
If melting almond bark in a microwavable tray, place the tray on a microwave-safe plate for easier handling.
03 -
Use a butter knife or toothpick to clean edges of the chocolate coating while still wet for a neater finish.