Quick, sweet, minty, and wildly giftable. These chocolate covered graham crackers are peppermint bark inspired, with crisp squares dipped in white and milk chocolate, then showered in crushed candy cane and peppermint. Make a tray for a party, tuck a few into cookie boxes, or wrap them as teacher and neighbor gifts. Ready to dip? Let’s make a batch today!

Why you’ll love this recipe:

Fast, no bake, and great for last minute gifting
Shiny, smooth coating thanks to proper melt technique
Crunchy graham base, creamy chocolate and peppermint sparkle
Easy to scale, stores well for a week

Ingredients

10 graham cracker sheets, broken into 2 squares each (use fresh, crisp grahams for the best snap)
10 oz white vanilla candy melts (about 285 g)
10 oz milk chocolate candy melts (about 285 g)
About 1/3 cup crushed peppermint or candy cane (about 45 g)

Helpful tools

2 medium microwave safe glass bowls
Fork or dipping tool, small offset spatula
Parchment paper or a silicone mat
Zip top bag and rolling pin for crushing candy

Step by step, with pro tips

1) Prep the tray

Line a baking sheet with parchment. Have a second sheet ready if you are doubling the batch.
Optionally: chill the broken graham squares for 10 minutes. A cool base helps the coating set quickly and cleanly.

2) Melt the chocolate

Place white melts in one dry bowl and milk chocolate melts in another.
Microwave each bowl 30 seconds, stir well, then heat in 15 to 20 second bursts, stirring between each, until almost smooth. Stop while a few small pieces remain, residual heat will finish the job.
If the coating seems thick, stir in 1 to 2 teaspoons neutral coconut oil or paramount crystals per 10 oz (5 to 10 g per 285 g) for a thinner, glossier dip.
Keep bowls warm. Set them on a heating pad on low or over a pot with barely warm water. Do not let water touch the bowl.

3) Dip the crackers

Place a graham square on a fork. Spoon coating over the top to cover.
Tap the fork gently on the bowl edge 6 to 8 times to knock off excess and air bubbles.
Swipe the fork’s underside across the bowl rim so you do not get puddles, then set the cracker on the parchment.

Variations:

Half dip: hold on a diagonal and dip once.
Two tone: dip in one color, chill 10 minutes, then dip in the second color.

4) Add toppings

Crush candy canes to mixed sizes, a little dust plus a few larger bits looks best.
Sprinkle within 30 seconds of dipping so pieces adhere well.
If a top has already set, brush a thin drizzle of melted coating and add peppermint.

5) Set and clean up

Let pieces set at cool room temperature. A quick 5 to 8 minutes in the fridge is fine if your kitchen is warm, but avoid long chilling which can cause condensation later.
Once firm, lift the crackers off the parchment and trim with a paring knife for tidy edges (totally optional, for a cleaner look).

Make ahead, store, and gift

Store airtight at cool room temp for up to 1 week. Keep away from heat and sunlight to prevent bloom.
Layer between parchment in tins or boxes. Add a small food safe desiccant pack if gifting.
For party platters, plate close to serving time so shine stays pretty.

Flavor and dietary swaps:

Extra mint: add 1 to 2 drops oil based peppermint flavor to the melts.
Gluten free: use certified GF grahams.
Dairy free or vegan: choose dairy free candy melts and vegan grahams.

Quick fixes:

Coating seized or gritty: it met water or overheated. Start a fresh bowl, then try smoothing in small spoonfuls of the old batch.
Thick and gloopy: add 1 teaspoon coconut oil, warm 10 to 15 seconds, and stir until fluid.
Peppermint falls off: the surface set before you sprinkled. Add a light drizzle and reapply.

Enjoy the crunch, the shine, and that peppermint pop. If you make these, save this post and leave a quick note about your favorite finish so others can try it too!

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