Chocolate Dipped Cinnamon Graham Crackers
Author: Carrie - adapted from Graham Crackers by Meg Ray of Miette
One of my favorite local grocery stores, Zupans, makes all sorts of chocolate dipped graham crackers. Simply chocolate. Chocolate and caramel. Chocolate and peanut butter. Sea salt. Peppermint bits. And I have purchased and devoured these squares of chocolate bliss, but with one teeny tiny suggestion for them....less chocolate. The chocolate to cookie ratio is off and I adhere to a very strict chocolate v. cookie ratio as I talked about in my post, "A Little Insurance Policy in the Form of Chocolate Chip Cookies." In an effort to achieve a better ratio, I decided to make my own. I have to say the homemade graham crackers were such buttery, cinnamon-y goodness that they really didn't need the chocolate, but the chocolate was a nice finishing touch. Just make sure to use a butter knife or really shake your graham cracker after dipping to get the excess chocolate off.
Ingredients
  • 3⅔ cup whole wheat pastry flour
  • 1 teaspoon Kosher salt
  • ¾ teaspoon ground cinnamon
  • 1⅓ cup (12 oz.) unsalted butter, at room temperature
  • 1 cup firmly packed light brown sugar
  • 4 tablespoons honey
  • granulated sugar for sprinkling
  • ¾ - 1 pound of good quality dark chocolate disks, or bars cut into pieces
  • (Note: I used 70% cacao chocolate but anywhere from 60-70% would work. Resist the urge to use chocolate chips. They have a different consistency.)
  • Sea salt for sprinkling
Instructions
  1. Whisk together your flour, salt, and cinnamon in a bowl and set aside.
  2. In a large bowl, mix together your butter, brown sugar, and honey until light and fluffy, about 5 minutes.
  3. Reduce your mixer speed to low and slowly add your dry ingredients to the butter/sugar concoction. Mix until just combined.
  4. Roll your dough up in some parchment paper, or plastic wrap and stick in the refrigerator for 30 minutes or up to 2 days.
  5. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper, or a nonstick baking mat.
  6. Roll out half of your dough on a lightly-floured, clean work surface to a thickness of about ¼ inch. Using a cookie cutter with about a 3-inch diameter (star, heart, scalloped circles) cut out the graham crackers. Place them on your prepared cookie sheet about ½ inch apart. Sprinkle lightly with granulated sugar to make them sparkle.
  7. Bake for about 10-12 minutes, or until golden brown. Watch them carefully at the end. They go from golden brown {good} to dark brown {not so good} very quickly.
  8. Transfer to a wire rack and let cool completely.
  9. Continue rolling, cutting, and baking graham crackers until your dough runs out.
  10. Once the graham crackers are baked and cooled it's time for the finishing touch.
  11. Put ½ your chocolate in a microwave-safe bowl. I actually used a 4-cup Pyrex measuring container because I wanted the chocolate to be deeper for dipping than it would have been in a bowl.
  12. Melt the chocolate at 50% power, stirring every 20 to 30 seconds until the chocolate is melted and smooth.
  13. Dip ¼ to ½ of your graham cracker in the chocolate. Shake or use a butter knife to take off the excess especially off the back. (Melt more chocolate when first batch runs out.)
  14. Lay on parchment paper or a non-stick baking mat. Sprinkle the chocolate with a tiny bit of sea salt. Allow to harden completely.
  15. Bundle up in little bags tied with string and hand out to friends, family, neighbors...those you love. Enjoy.
Recipe by la pomme de portland at http://www.lapommedeportland.com/2012/12/wishing-you-moments-of-captured-time-for-the-new-year