Chocolate Covered Graham Crackers


12 graham crackers regular and/or chocolate, each cracker broken in half into 2 squares

two 12 Oz. bags dark chocolate chips, like Ghirardelli

Decorations: another bag of chocolate chips, sprinkles, crushed peppermint candy, crumbled cookies

Cover two cookie sheets with wax paper.

In a shallow dish wider than the grahams, melt chocolate in the microwave at medium power for 1 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.

Using two forks, press the cracker into the chocolate then turn it over to coat the other side.

Using a fork, lift the coated graham, scrape excess coating back into the bowl and put the graham onto a prepared cookie sheet.

While the coating is still melted, add sprinkles or texture.

Repeat until the first cookie sheet is full then place in the refrigerator for 10 to 15 minutes to set the coating.

The candy melts must set in the refrigerator and not at room temperature in order to dry slightly shiny.

Complete coating the remaining graham crackers, placing onto the second cookie sheet and refrigerate to set.

To decorate with contrasting or same color drizzle, in the microwave melt candy/chocolate wafers in a small zip-lock bag.

Cut off a tiny bit of a bottom corner of the bag and drizzle onto the set surface of a coated graham cracker.

Refrigerate again to set the drizzle. Enjoy!
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