24oz.chocolate candy coatingalmond bark or Ghiradelli chocolate wafers
4oz.white chocolate candy coating or almond bark
24graham cracker squares
2/3cuptoffee bitsrecommend Heath Bits o’ Brickle
2-3tablespoonsred and green nonpareils
Cover a large work surface with parchment paper. Transfer the candy coating to a microwave-safe bowl and heat at 100% power at 30 second intervals; stir well between heating until melted and smooth. Place a graham cracker into the melted chocolate and turn using two forks. Lift the graham cracker out of the chocolate with a fork and place on the parchment. Repeat this process with half of the graham crackers. After dipping about 12, the chocolate will begin to harden so re-heat it for about 30 seconds or until it can be stirred smooth. Wash and dry the forks; proceed with dipping the next 12 graham crackers. Allow the chocolate to set up at room temperature, about 20 minutes.
Melt the white chocolate candy coating in the microwave as before with the chocolate coating, and transfer it to a disposable piping bag or a zip-top bag. Pour the toffee bits and nonpareils in small bowls and have them ready to hand. Drizzle four chocolate-covered graham crackers with the white chocolate and then immediately sprinkle on toffee bits and nonpareils. Repeat process until all of the graham crackers are drizzled and coated with toffee and sprinkles. Let stand at room temperature until set, about 20 minutes.
When the white chocolate is set, peel a graham cracker away from the parchment and break away excess candy from around the edges. Lay on a clean plate or serving platter. Repeat process with all of the graham crackers. Store the coated graham crackers in an air-tight container, or package 6 in each of four clear gusseted treat bags and tie with festive ribbon for gifting.
Keyword christmas candy, dipped graham crackers, easy christmas cookies