Chocolate Covered Graham Crackers and S’Mores Bars

Place chocolate and coconut oil or butter into a microwave safe bowl. Microwave on high heat for 1 minute. Remove bowl and stir with a silicone spatula or wooden spoon. Microwave in additional 10-second increments, stirring well after each time, until the chocolate and oil are completely melted, combined and smooth.

Line a cookie sheet with a piece of parchment paper and set aside.

For half-covered crackers:
Use the thumb and forefinger to grab the end of a graham cracker piece. Dunk the free end into the chocolate and use a spoon to bathe chocolate as far up the cookie as you would like to go. Let the excess chocolate drip away and place on the parchment-lined pan.

For drizzled crackers:
Carefully drop a cracker flat onto the surface of the melted chocolate. Use two forks to lift the cracker from the chocolate and allow the excess chocolate to drip away. Transfer to the parchment-lined pan. Use a spoon to drizzle more melted chocolate in patterns over the uncovered surface of the cracker.

For fully covered crackers:
Drop a cracker piece into the melted chocolate. Use two forks to turn the cracker in the chocolate, making sure all surfaces are covered. Use the forks to lift the cracker from the chocolate and allow the excess chocolate to drip away. Transfer to the parchment-lined pan.

For s’more bars:
Carefully drop a cracker flat onto the surface of the melted chocolate. Use two forks to lift the cracker from the chocolate and allow the excess chocolate to drip away. Transfer to the parchment-lined pan. Cut each marshmallow in half. Kitchen shears are the quickest way to do this job. Dunk the cut sides of the marshmallow into the chocolate, lift and let excess chocolate drip away. Position the marshmallow halves chocolate side down on the cracker pieces. Use a spoon to drizzle chocolate over the marshmallows and crackers.

Place the pan in the freezer to allow the chocolate to set up quickly.Eat with child-like abandon!