MAJOR KEY: Store in an airtight container for up to 3 days.
- 1/2 cup milk chocolate chips or your favorite chocolate
- 6 -10 graham crackers
- Your choice of toppings: I used sea salt, shredded coconut & sliced almonds. You could try peppermint, caramel, dried fruit, etc.
1. Line a baking sheet with parchment or wax paper.
2. Dip half of each graham cracker piece into the melted chocolate. Let the excess drip back into the bowl. Place the dipped pieces on the prepared baking sheet. Sprinkle your toppings over the chocolate. Refrigerate until the chocolate is set, about 30 minutes.
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