Chocolate Dipped Graham Crackers

Sometimes I get these cravings out of the blue. Like when we moved into our apartment and all I could think about was Key Lime Pie? Or like when I wake up and all I can think about is Pasta and Broccoli that I have to go to the market and get all the ingredients so that I can have it for dinner. Brian usually goes along with my impulsive cravings. He dives into whatever I create with a random fork, spoon, or knife in  his hand. There are times I find him sneaking in a taste before the dish is even done and he will always openly tell me what he thinks of it. He is very honest and I value his input beyond belief. Why shouldn’t I? As always I credit Brian for pointing me in the direction of culinary school. Without it you would not be reading this right now! Chocolate Dipped Graham Crackers

So when I told Brian that I had a desire for a Chocolate Dipped Graham Cracker, he looked at me over his eye glasses with his eye brow bent and said- Really? Okay, so he was not too thrilled with my craving. But I told him to trust me because I knew he would enjoy the outcome. So I researched a bunch of recipes, and looked high and low for graham flour (a coarsely ground whole wheat flour) and could not find one. Whole wheat pastry flour and wheat bran would replace it without hindering my crackers.

Graham Crackers cooling out  from the oven.

I whipped up a bunch of crackers the other night. We snacked on two of them when they were done baking. Brian ate it gently as it was still really warm and exclaimed- These are really tasty! After I was done baking and cooling the crackers and I began to melt the chocolate and started in on dipping all of them. Now I could tell that Brian was interested in what I was creating because he was now up and out of his seat and watching me. (Working with dark chocolate will usually get this arousal out of him!) I told him to go ahead and try one and when he did he was grinning and I could tell he was already planning on how to ration them out to make them last. In Brian’s opinion the cracker develops much more flavor once they are cooled, and the dark chocolate was a nice contrast to the mildly sweet cracker. Now, can you see why I value his opinion so immensely?  These crackers were great and lasted us about a week…I am surprised we held out on them!

Freshly chocolate dipped graham crackers waiting to cool and harden.

Chocolate Dipped Graham Crackers

(amount of crackers to be made will depend on the size you cut them. I did them about 3 1/2 inches square, resulting in over 4 dozen crackers - plus scrap ends from rolling out.)

1 ¼ cup of Whole Wheat Flour

¼ cup of Wheat Bran

1 ½ cup of AP flour

1 tsp of Cinnamon

½ tsp of Cardamom

½ tsp of Baking Soda

1 cup Brown Sugar

1 tbsp of Honey

1 tsp of Vanilla Extract

8 oz of Butter, softened

3 – 4 tbsp Cream

1 pound of Dark Chocolate

First; in the bowl of a standing mixer place your whole wheat flour, wheat bran, AP flour, brown sugar, baking soda, cinnamon, and cardamom. Give it all a quick stir and then place in the butter, with a paddle attachment begin to mix it all together on low speed.

Next, you will notice the mixture will begin look crumbly. When you see that the butter is evenly mixed in to the dry ingredients, add in your vanilla and honey. Continue to mix it together and slowly add the cream, a little bit at a time; until you see your mixture form a ball and hold together.

Then, preheat your oven to 350 degrees. Take your dough and divide it up into 4 to 6 pieces (whatever is more manageable for yourself.) Roll out each piece of dough between two pieces of lightly floured parchment to about ¼ of an inch thick. Place the rolled out cracker and parchment in the freezer and chill until firm, about 25 minutes.

Afterwards; when dough is firm to touch cut into desired shapes – square or rectangle (using a knife or a pastry wheel).It is best to cut them uniformly so they bake up evenly. Keeping the cracker dough on the parchment, dock your dough with a fork and place on a cookie sheet and bake until firm. About 8 – 16 minutes, until golden and firm to the touch. Remove from the oven and cool.

Finally, over a double boiler gently melt your chocolate until it is smooth. Remove from the heat. Quickly and as neatly as possible dip the desired amount of each cracker (I did the back side) into the chocolate. Let the chocolate drip from cracker before placing it on a piece of parchment to cool and harden. Once chocolate is set be sure to wrap them well and store in a cool dry place for about a week.