Equipment Needed
- Baking sheets (2)
- Parchment paper or wax paper
- Two heatproof bowls (or one bowl and a double boiler)
- Microwave or double boiler setup
- Fork or dipping tool
- Spoon or small piping bag (for drizzling)
Step-by-Step Instructions
My first step is always to set up my workstation, because once the chocolate is melted, you need to move quickly. I line two large baking sheets with parchment paper—this is non-negotiable for easy cleanup and preventing sticking. Then, I lay out all my graham cracker halves in a single layer, leaving a little space between them. I also get my sprinkles ready in shallow bowls. There’s something so pleasing about seeing that organized, colorful setup before the delicious mess begins.
Next, I break the chocolate almond bark into uniform chunks and melt it. My tried-and-true method is using the microwave at 50% power in 30-second bursts, stirring vigorously with a dry spoon between each interval. The first time I tried this, I used full power and burned the chocolate, resulting in a grainy, separated mess. Low and slow is the only way. You want it just melted and silky smooth. The rich, cocoa aroma that fills the kitchen is heavenly.
Now for the fun, slightly messy part: the dip. Holding a graham cracker half by the edges, I gently dip it face-down into the melted chocolate, submerging about three-quarters of it. I lift it, let the excess drip off for a second, and then use the side of the bowl to gently scrape the bottom edge. This helps create a clean, professional-looking line. I then place it chocolate-side-up on the parchment paper. I work in batches of 4-5 crackers at a time before moving on to the next step.(See the next page below to continue…)