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Chocolate Dipped Strawberry Graham Crackers
Chocolate Dipped Strawberry Graham Crackers
- Recipe Submitted by Healthy Recipes on 02/17/2014
Category: Desserts
Ingredients List
- 1 & 1/8 cups flour
- 1/4 cup packed brown sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 4 tbsp butter, cut into small pieces
- 3 tbsp cold water
- 1 tbsp honey
- half of a 3 oz packet of powdered strawberry jello mix
- If you want to dip your grahams in chocolate
- Chocolate Almond Bark
- Crisco
Directions
Combine the dry ingredients and mix until combined.
Using your fingertips, work the butter into the dry ingredients until it is well combined.
Stir in 3 tablespoons of cold water, and honey. If dough is too dry, add a little more cold
water a teaspoon at a time. Continue to combine with your fingers.
Gather the dough into a ball and cover in plastic wrap and refrigerate for 30 minutes. Refrigerating will help make the dough less sticky when rolling it out.
Preheat the oven to 325 degrees F and line a cookie sheet with parchment paper (I use a slipat).
Flatten and roll the dough onto the parchment paper to the thickness you desire. You may need to use some flour to keep dough from sticking to the rolling pin.
Use a pizza cutter to cut your dough into squares.
Bake for 13-17 minutes, remember you want a crisp cracker, not a soft cookie, but keep a close eye on them so they don't burn. If you're not sure if they are crisp enough, you can always pull them out of the oven, let them cool and see what the texture is like. If their too soft, put them back in the oven for several minutes.
If you want to dip your grahams in chocolate
Microwave 1-2 chocolate almond bark squares with a tad of crisco in the microwave for about 2 minutes, on 70% power until melted.
Once melted, dip the graham crackers into the chocolate and place on a cookie sheet lined with wax paper. Melt more chocolate as needed.
Once the pan is full, stick it in the freezer for 5 minutes to harden the chocolate.
Using your fingertips, work the butter into the dry ingredients until it is well combined.
Stir in 3 tablespoons of cold water, and honey. If dough is too dry, add a little more cold
water a teaspoon at a time. Continue to combine with your fingers.
Gather the dough into a ball and cover in plastic wrap and refrigerate for 30 minutes. Refrigerating will help make the dough less sticky when rolling it out.
Preheat the oven to 325 degrees F and line a cookie sheet with parchment paper (I use a slipat).
Flatten and roll the dough onto the parchment paper to the thickness you desire. You may need to use some flour to keep dough from sticking to the rolling pin.
Use a pizza cutter to cut your dough into squares.
Bake for 13-17 minutes, remember you want a crisp cracker, not a soft cookie, but keep a close eye on them so they don't burn. If you're not sure if they are crisp enough, you can always pull them out of the oven, let them cool and see what the texture is like. If their too soft, put them back in the oven for several minutes.
If you want to dip your grahams in chocolate
Microwave 1-2 chocolate almond bark squares with a tad of crisco in the microwave for about 2 minutes, on 70% power until melted.
Once melted, dip the graham crackers into the chocolate and place on a cookie sheet lined with wax paper. Melt more chocolate as needed.
Once the pan is full, stick it in the freezer for 5 minutes to harden the chocolate.
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