Chocolate Covered Graham Cracker Easter Eggs

Chocolate Covered Graham Cracker Easter Eggs

Makes 16 -18 cookies
Author Wendy Sondov

Ingredients

  • 18 graham crackers
  • 3 1/2 cups melting chocolate (I use Chocoley.com Bada Bing Bada Boom dipping and coating)
  • 1/4-1/2 cup pastel nonpareil sprinkles

Directions

  1. Line a baking sheet with wax paper. Be sure the baking sheet will fit in your refrigerator.
  2. Melt 3-3 ½ cups of melting chocolate in a shallow bowl at 50% power until melted.
  3. Dip each graham into the melted chocolate and remove by sliding a fork under the coated cracker.
  4. Tap off excess chocolate and place on prepared baking sheet.
  5. Add sprinkles immediately.
  6. After completing about 6 crackers, place the baking sheet in the fridge for about 10 minutes until the chocolate is set.
  7. Store Chocolate Covered Graham Cracker Easter Eggs in an airtight container at room temperature for up to 2 weeks.

Packing Tips

Always keep weather in mind when shipping. Do not mail chocolate in warm weather. For gift giving and care packages, wrap Chocolate Covered Graham Cracker Easter Eggs in individual clear plastic bags,then place several wrapped cookies into decorated holiday gift bags.