(20 Servings)
My son just started first grade! How can that be? I don’t understand where the time went. The years are flying by it seems! Well, you know the days are long, but the years are short. When he started preschool, I made special after school treats to celebrate the start of the school year and have continued doing so. This year, I decided to make a twist on our Christmas-time chocolate dipped Oreos. They are a favorite in our house. My son and I make multiple batches each year and even made them for Easter (with pastel sprinkles instead of crushed peppermint) since he can’t get enough.
So, what else should we dip in chocolate? Graham crackers! I remember eating fudge covered graham crackers out of a box when I was a kid. You know the ones made by the cute little elves. They are right up my son’s alley too (apples…. trees…). I thought he really would love birthday cake flavored white chocolate with lots of rainbow sprinkles. He loves birthday cake, Funfetti, and sprinkles on anything so this is a winner. These dipped graham crackers are not only a sweet treat, but also an activity that you can do with the kids. I usually do the dipping, and he puts on the sprinkles… his favorite part.
You Will Need:
- 10 graham cracker sheets
- 1 ¾ cups chopped white chocolate
- 2 tablespoons coconut oil
- ¼ cup box white cake mix
- Sprinkles
Instructions:
- Break the graham cracker sheets in half to create squares. Set aside.
- Line 2 sheet pans with parchment or wax paper. Set aside.
- Set a heat proof bowl into a pot or saucepan so that it nests inside without touching the bottom of the pot. Put water into the bottom of the pot – just enough so that it doesn’t touch the bottom of the bowl. Bring the water to a simmer.
- Place the white chocolate and coconut oil into the bowl. Slowly melt the chocolate over low heat, stirring occasionally until very smooth. This will take a few minutes.
- When the chocolate is completely melted, add the cake mix a little at a time, stirring in between each addition. Stir until the mixture is smooth.
- Working over very low heat, dip the graham crackers into the chocolate, using two forks or tongs to flip them and remove them from the chocolate, letting excess drain. Set on the prepared pans.
- Apply the sprinkles before the chocolate begins to set. (I like to work in batches if doing this without my son – dip 3 or 4, apply sprinkles, dip some more, etc.).
- Place the sheet pans in the fridge for about 30 minutes to set.
- Once set, they can either be stored at room temperature in a cookie jar or in the fridge.
- Enjoy with your little ones.
Notes – I find that when melting white chocolate in the microwave it usually scorches/burns, so I always do a double boiler method. If you have had success with your microwave, by all means do so – on low power, stirring often (every 30 seconds or so). Also, you can use white chocolate chips, but they take longer to melt and don’t get quite as smooth.
