Chocolate Peppermint Grahams
These Chocolate Peppermint Grahams are a quick, no-bake Christmas dessert made with graham crackers, chocolate, and crushed candy canes. Ready in under 30 minutes and perfect for cookie exchanges, edible gifts, and festive holiday snacking.
Ingredients
For the Chocolate Coating
- 11 ounces milk chocolate chips or chopped milk chocolate
- 11 ounces white chocolate chips or chopped white chocolate
- 2 teaspoons coconut oil divided (1 teaspoon per bowl of chocolate)
For Assembly
- 24 graham cracker squares
- Or 12 full-size graham cracker sheets broken in half
- 4 peppermint candy canes crushed
- ¼ teaspoon peppermint extract optional, for extra mint flavor
- Flaky sea salt for finishing (optional but recommended)
Instructions
Prepare Your Workstation
- Line two baking sheets with parchment paper or silicone baking mats.
- Place graham cracker squares in a single layer nearby so they’re ready for dipping.
Crush the Candy Canes
- Place the candy canes in a zip-top bag.
- Use a rolling pin or the bottom of a heavy pan to crush them into a mix of fine crumbs and small chunks.
- Set aside in a small bowl.
Melt the Chocolate
- In a microwave-safe bowl, add the milk chocolate and 1 teaspoon coconut oil.
- Microwave in 20–30 second increments, stirring after each, until smooth and fully melted.
- Repeat with the white chocolate and remaining 1 teaspoon coconut oil in a separate bowl.
- If using peppermint extract, stir it into the milk chocolate or white chocolate (or split between both) after melting.
Dip the Graham Crackers
- Working one cracker at a time, dip half of each graham square into the melted milk chocolate.
- Let excess chocolate drip off, then place the coated cracker onto the prepared baking sheet.
- For variety, dip some of the grahams in white chocolate instead.
- For a decorative look, drizzle milk chocolate over white-coated crackers and white chocolate over milk chocolate-coated crackers using a spoon or fork.
Add Toppings
- While the chocolate is still wet, sprinkle crushed candy canes generously over the dipped portion of each graham.
- If using flaky sea salt, add just a pinch to each piece for a sweet-salty finish.
Chill to Set
- Transfer baking sheets to the refrigerator.
- Chill for about 15 minutes, or until the chocolate is fully set and matte.
- Once set, remove from the fridge and serve, or transfer to an airtight container for storage.
Notes
Melt Chocolate Gently: Use low power and short intervals to avoid seizing. Stir often.
Work in Small Batches: Dip and top 3–4 crackers at a time so the chocolate doesn’t set before you add candy canes.
Texture Matters: A mix of fine candy cane dust and small chunks gives the best look and crunch.
Cleaner Dipping: Use a fork to lower crackers into the chocolate, tap off excess, then transfer to the tray.
Temperature Control: If your kitchen is warm, briefly chill the baking sheets before dipping so the chocolate sets faster.