Friday, April 3, 2015

Chocolate-Covered Easter Grahams

Don't feel like turning on the oven this weekend for a sweet holiday dessert?

No oven, no problems, lots of sprinkles.



If you haven't had a chocolate-covered graham cracker in a while, please make these. Chocolate + graham is deceptively satisfying. Looking for a Passover treat? Sub in matzo for the graham crackers! (Don't worry - most sprinkles are Kosher!)

{If you don't have melting chocolate easily available, feel free to use whatever chocolate you have on hand. I like to add about a teaspoon of shortening to 12 oz of chocolate chips when melting, which helps it stay smooth and glossy. Alternatively, you can temper chocolate to get the nice finish and snap melting chocolate will provide. But who's got time for that? Not me.}



Chocolate-Covered Easter Grahams

20 graham crackers, broken into fourths
24 oz melting chocolate (I used 12oz each of Ghirardelli Dark Melting Wafers and White Melting Wafers) ** See note above **
Sprinkles (optional, but come on. P.s. - how cute are the Easter egg sprinkles above? Wilton comes through again.)

Line 2 sheet pans with parchment paper for your work space.

Melt 12oz of chocolate in a 2 cup glass measuring cup: on 50% power, microwave for 30 seconds, stir, repeat until smooth.

Using a fork, dunk a graham cracker quarter into melted chocolate; place on parchment-lined sheet pan.

**Edited to clarify**
1. drop a graham into the chocolate.
2. using a fork, flip it over so it's completely covered.
3. lift the graham out with the fork underneath.
4. tap excess chocolate over bowl; it will drain fairly well through fork tines.
5. scoot graham onto parchment, off of fork.

Coat 4 or 5 at a time, then cover with sprinkles of your choice while chocolate is still soft.

Repeat with remaining grahams, re-heating chocolate as necessary. Then melt remaining half of chocolate and repeat!

Happy Easter & Passover!

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