Archive for February, 2010

February 27, 2010

Submerged In Chocolate

Starbucks sells these prepackaged graham crackers dipped in both milk and dark chocolate. Seeing these the other day, I pondered if I could make my own. That is when I stumbled upon this recipe. I altered it a tad, but I think you will be quite pleased by the results.

[What they look like before being dipped. You don’t have to add the holes with a fork like did. I only did that because I felt that they looked pretty.]

Chocolate Covered Graham Crackers

  • 1 ¼ cups whole wheat flour
  • 1 ½ tsp. cinnamon
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 2 tbsp. cold butter, cut into small pieces
  • 2 egg whites, divided
  • 6 tbsp. light brown sugar
  • 3 tbsp. honey (I used Clover honey)
  • 1 tbsp. vanilla extract
  • 2 tbsp. granulated sugar
  • 14oz bag of semi sweet or dark chocolate chips

Preheat your oven to 350 degrees. Line to baking sheets with parchment paper and set aside.

In a large bowl, whisk together your flour, cinnamon, baking soda and salt. Add in your butter and work the butter into the flour with your fingertips. Mix until the flour mixture resembles fine meal. Next, add in 1 of the egg whites, brown sugar, honey and vanilla. Mix until a sticky dough forms.

Dump your dough out onto a clean surface. If your dough is very sticky, feel free to add a bit of flour to your hard surface and your rolling pin. (My dough was not very sticky at all, so I didn’t add any flour.) Roll out your dough very thin. It should be the thickness of graham crackers. Cut the dough, with a pizza cutter, into 2 by 2 ½ inch squares. You should be able to get 20-24 crackers out of this dough.

By using a spatula, lift the squares onto your baking sheets. Take your remaining egg white and baste it onto the tops of your crackers. Sprinkle the granulated sugar on top. Bake for 10-14 minutes or until golden brown and fragrant. Let them cool for about 30 minutes before you continue with the chocolate.

Melting Chocolate:

Over a double boiler, melt your chocolate until it becomes thin enough to dip your crackers in. Once it has melted, submerge the top side of your crackers into the chocolate. Place the wet crackers onto your baking sheet and continue until all of your crackers have been dipped. Cool until the chocolate set. This’ll take 30 minutes – 1 hour.

I do not have a picture of their appearance after their chocolate bath. I’ve made these twice and the second time (when I took the pictures) my chocolate burned so I didn’t get to do the chocolate dipping.