Classic Peppermint Crunch White Chocolate Covered Graham Crackers
These delightful Classic Peppermint Crunch White Chocolate Covered Graham Crackers are an easy, festive treat perfect for holidays or any time you crave a sweet, minty crunch.
Equipment
- baking sheet
- microwave-safe bowl
- rolling pin or heavy pan
Ingredients
Main Ingredients
- 12 whole graham cracker sheets (snapped in half, yielding 24 halves)
- 12 oz high-quality white chocolate chips or baking bars
- 1/2 cup peppermint crunch (store-bought or crushed candy canes)
- 1/2 tsp coconut oil (optional, but recommended for smoother melting)
Instructions
Preparation
- Line a baking sheet with parchment paper or wax paper to prepare your workspace.
Melting Chocolate
- Combine white chocolate chips or chopped white chocolate with coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until smooth and melted, being careful not to overheat.
Crushing Peppermint
- If using whole candy canes, place them in a zip-top bag and crush them with a rolling pin or heavy pan to create fine crumbs and some larger pieces.
Dipping and Coating
- Dip each graham cracker half completely into the melted white chocolate, or use a spoon to coat one side generously, allowing any excess chocolate to drip back into the bowl.
Adding Peppermint Crunch
- Immediately transfer the chocolate-covered graham cracker to the lined baking sheet. While the chocolate is still wet, liberally sprinkle with the crushed peppermint crunch.
Chilling
- Continue dipping and sprinkling the remaining graham crackers. Place the baking sheet in the refrigerator for 15-20 minutes, or until the chocolate is fully set and firm.
Serving
- Once set, carefully remove the crackers from the parchment paper. Serve and enjoy!
Notes
For an extra festive touch, you can drizzle a bit of melted dark chocolate over the white chocolate before sprinkling the peppermint crunch. Ensure your white chocolate doesn't seize during melting by using a low heat and stirring frequently. If the chocolate gets too thick, add a tiny bit more coconut oil to thin it out slightly. These treats are best stored in an airtight container at room temperature or in the refrigerator.