These Minty Chocolate-Covered Graham Crackers are a deliciously easy treat that combines the crunch of graham crackers, rich chocolate, and refreshing mint. Perfect for holiday parties, gift-giving, or just a festive snack, these no-bake treats are ready in minutes and pack a delightful chocolate-mint flavor that’s sure to please.
Why You’ll Love This Recipe
- Simple and Quick: With minimal ingredients and a short prep time, this is an easy treat to whip up for last-minute gatherings or gift boxes.
- No Baking Required: Perfect for holiday baking without the oven!
- Customizable: Choose semi-sweet or milk chocolate, and top with Andes mint pieces or festive sprinkles to suit any occasion.
- Perfect for Gifting: Wrap these chocolate-covered graham crackers in a festive tin or gift bag for a thoughtful, homemade holiday gift.
Ingredients
- 10 oz Ghirardelli Chocolate Melting Wafers or 2 cups chocolate chips (semi-sweet or milk, or a combination)
- 8 graham crackers
- 10 oz Andes Creme De Menthe Baking Chips (or 12-14 Andes Candies, chopped)
- Optional: 1-2 teaspoons oil (canola, vegetable, or coconut) to thin the chocolate if needed
Step-by-Step Directions
- Prepare Baking Sheets: Line one or two baking sheets with parchment paper and set them aside for easy cleanup and smooth chocolate setting.
- Melt the Chocolate: In a microwave-safe container, place the chocolate chips or melting wafers. Microwave for 1 minute, then stir thoroughly. Continue microwaving in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth. If the chocolate is too thick, stir in 1-2 teaspoons of oil to thin it out for easier dipping.
- Dip the Graham Crackers: Use a fork to dip each graham cracker into the melted chocolate, coating both sides. Let any excess chocolate drip off, then place the coated graham crackers onto the prepared baking sheets.
- Add Toppings: Sprinkle chopped Andes Creme De Menthe Baking Chips evenly over the top of each chocolate-coated graham cracker. For a festive touch, add holiday sprinkles if desired.
- Set the Chocolate: Allow the chocolate-covered graham crackers to set at room temperature. To speed up the process, place the baking sheets in the refrigerator for 10-15 minutes, or until the chocolate has hardened.
Kitchen Equipment Needed
- Microwave-safe container
- Fork
- Baking sheets
- Parchment paper
- Measuring spoons (for optional oil)
Serving and Storage Tips
- Serving: Serve these minty treats on a holiday dessert platter, or pair them with hot cocoa for a cozy winter snack.
- Storage: Store the chocolate-covered graham crackers in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks to maintain freshness.
- Freezing: For long-term storage, place the treats in a freezer-safe bag and freeze for up to 2 months. Thaw at room temperature before serving.
Variations
- Extra Minty: Drizzle melted Andes mint chocolate or white chocolate with a drop of peppermint extract over the top for a double-layered chocolate mint effect.
- Dark Chocolate Lovers: Use dark chocolate melting wafers or chips instead of semi-sweet or milk chocolate for a richer flavor.
- Holiday Sprinkles: Decorate with red and green sprinkles or crushed candy canes for a festive holiday look.
- Nutty Twist: Add finely chopped nuts, like almonds or pistachios, on top for a crunchy addition.
Helpful Notes and Tips
- Melt Chocolate Carefully: To avoid seizing, be careful not to overheat the chocolate. Stirring often helps create a smooth, even melt.
- Use Good-Quality Chocolate: High-quality chocolate melting wafers or chips will give a smoother finish and better flavor.
- Allow for Setting Time: If you’re in a rush, place the chocolate-covered graham crackers in the fridge for faster setting, but don’t freeze them initially, as it may create condensation.
Tips from Well-Known Chefs
- Ina Garten recommends always stirring chocolate thoroughly between microwave intervals to ensure even melting.
- Martha Stewart suggests adding a touch of coconut oil to chocolate for a shiny finish that sets well.
- Claire Saffitz advises placing parchment paper on baking sheets for easy removal and minimal mess when handling chocolate-covered treats.
Frequently Asked Questions
- Can I use regular Andes Candies instead of baking chips?
Yes, chop up Andes Candies if you don’t have the baking chips. They’ll work perfectly as a topping and add the same minty flavor. - What if I don’t have melting wafers?
Regular chocolate chips work well too; adding a little oil can help achieve a smoother consistency. - Can I use a different type of cookie?
Absolutely! Thin shortbread or digestive biscuits work wonderfully as substitutes for graham crackers. - How can I make these dairy-free?
Use dairy-free chocolate chips and check for dairy-free graham crackers. Most Andes mint products contain milk, so substitute with dairy-free peppermint chocolate chips if needed. - What’s the best way to drizzle chocolate?
Use a fork for a rustic look, or a piping bag for a more precise drizzle. Thin the chocolate with a bit of oil if it’s too thick.
These Minty Chocolate-Covered Graham Crackers are an easy, crowd-pleasing treat that’s perfect for the holiday season or any mint chocolate lover. With minimal effort and maximum flavor, they’re bound to become a favorite in your holiday dessert lineup. Enjoy every delicious bite!
