Chocolate Graham Crackers
My daughter Pia is a funny little bird. While she loves to cook and bake, and can be a pretty adventurous eater, there are also times where she exists on air and chocolate milk…(don’t worry, the Pediatrician said its fine!) So when I picked her up at school a few weeks ago and her teacher said that in a span of 2 minutes, (truly) she downed 9 chocolate graham crackers- I was beyond excited! We found something she will eat! Well, for now anyways.
She has continued to be on the chocolate graham cracker express, so I started to think that I should make them at home so I know at least what is going into them. Turns out these are really, really good. They are sweet and crispy (watch the baking time and thickness or they will get chewy) and surprisingly addictive! Plus they seriously take about 30 minutes start to finish. About the same amount of time it would take me to run to the store…
And by the way, I am pretty sure I could take down 9 of these in two minutes too!
(also, my apologies- this recipe was written early in the photography process, so I didn’t take pictures all the way through… However it is the same process as making Home Made Cheeze-its, or Goat Cheese Rosemary Crackers so you can refer to either of those for better pictures)
Chocolate Graham Crackers
2 cups AP flour
½ cup cocoa powder
1 cup brown sugar, packed
1 tsp baking soda
½ tsp salt
10 Tbs butter, cold
¼ cup honey
2Tbs vanilla paste (or extract)
¼ cup milk, room temperature
Preheat oven to 325 degrees.
In a small bowl, combine the milk, honey and vanilla (extract or paste.)
In the bowl of a food processor, combine all of the dry ingredients, (Flour, cocoa, sugar, baking soda and salt.) Pulse to combine them. Add the cold butter to the dry ingredients, pulsing to create a coarse crumb.
While the food processor is running, slowly pour the wet ingredients into the dough. Process until the dough is just past the crumbly pie crust stage, and has come together into a uniform dough.
Turn the dough out onto a sheet of parchment. With a little flour and the sides of the parchment paper, get the dough into a disc, and chill for about 15 minutes.
When the dough is chilled, turn the dough out onto a lightly floured surface. Shape and roll out the dough into a large rectangle that is about 1/8” thick. Cut the crackers into whatever size squares or rectangles that you desire. Gently move the dough to a silpat or parchment lined sheet pan. Poke holes in the cracker to prevent them from puffing up. Sprinkle them with sugar.
bake at 325 for 12-15 minutes. Let them cool, (they will crisp up more as they cool). They can be stored up to a week in an airtight container.
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Wes is no-dairy and we don’t do much soy, what would you recommend as a replacement? We are going camping glamping next month and thought these would be fun to bring. Love the site. Hope you are well. Haven’t seen you forever! Hugs!
Megan- HI!!! You know what- let me mess with this this weekend, and I will see if I can come up with a no dairy version. I also will post the reg. graham crackers and smore stuff next week. Hope you guys are all great!