The Pioneer Woman Tasty Kitchen
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Chocolate Covered Graham Crackers and S’Mores Bars

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep:

Cook:

Level: Easy

System:

12

Description

Oftentimes, the ordinary things are the ones that bring the most pleasure: a cool breeze on a hot day, sitting quietly next to your kids on the couch. And there are the blissful moments when simply ordinary is elevated just a bit; not so far that it’s ostentatious, only enough to gently nudge it into the realm of extraordinary. Chocolate Covered Graham Crackers are one of those.

Ingredients

  • 12 ounces, weight Semi-sweet Chocolate, Chips Or Finely Chopped Bars
  • 2 Tablespoons Extra Virgin Coconut Oil Or Unsalted Butter
  • 2 packages (about 5 Oz. Package Or 9 Pieces Per Package) Graham Crackers, Broken Into Quarters Along The Scored Lines
  • _____
  • FOR THE S'MORES BARS (OPTIONAL):
  • 1 whole Large Marshmallow Per Graham Cracker Piece

Preparation

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!

3 Comments

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Avatar of shari

shari on 6.17.2010

Thanks Rebecca! As much as I’d love for you to send me some cookies, we live way too far from each other for that to work out. I’ll just have to use your awesome recipes and make some myself. Your recipes always seem to answer a question I have or lead to other questions, which is one of the many reasons I love to cook and bake. I love to experiment.

Avatar of Rebecca

Rebecca on 6.16.2010

Aw, thanks Shari! I’ll send you some cookies!

Avatar of shari

shari on 6.16.2010

You are amazing! You’re a very good instructor and very whimsical. : ) I also love that you’re using extra virgin coconut oil. It’s gotten a bad rap.

One Review

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Avatar of steeplechaser29

steeplechaser29 on 7.15.2010

I thought these were really good! I did have a little problem (not sure – could have been my fault) with the chocolate seizing up as I was microwaving and stirring. I used the unsalted butter, which might have been the problem? I think next time I would just use plain canola oil since I don’t use coconut oil.

I added some canola oil to fix it and it worked fine after that, though you have about 30 sec to eat after taking out of the fridge before the chocolate gets soft again, I guess I had to add too much oil to fix it!

I wanted to serve at a bridal shower on Saturday, but the short out-of-freezer time will probably deter me. Maybe I’ll try again this afternoon.

Thanks for the great recipe! My only suggestion would be to use the oil instead of butter! (not positive that was the problem, but it’s all I can think of.)

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