If you’re hard-pressed for coming up with of a festive, fun idea for your Halloween celebration, then we’ve got you ‘chocolate’ covered with these tempting Monster and Mummy Chocolate Covered Graham Cracker Cookies!
They’ll definitely be a smashing hit with everyone and they’re scary cute!
Just melt some good quality chocolate and dip those graham crackers! They taste like chocolate covered cookies! Use graham crackers or chocolate graham crackers for the cookie part, whichever you fancy and you’ve got deluxe graham crackers!
I used the chocolate graham cracker for the monster cookies and honey graham crackers for the mummy cookies.
I’m partial to chocolate on chocolate…go figure, but the white chocolate on graham is also very good and contrasting in taste, if you’re loving white chocolate. But why stop with one flavor, when you can have both!
The chocolate you use, should be chocolate you like, because it’s worth it to go for the good stuff, like Ghirardelli or Godiva, etc.
Anyways, it’s pretty straight forward, just melt the chocolate, dip the grahams, shake off the excess and decorate.
It takes 1 cup of chocolate chips per covering 4 graham crackers as a rule with a little bit let over. I suggest making 4 at a time, then decorating, then moving to the next 4, and so forth.
To get the mummy bandaging, it doesn’t require a lot of chocolate. Just use some leftover chocolate you’ve already melted and spoon it into a ziplock bag and snip a corner and pipe in a zig-zag motion over your chocolate-covered cracker.
Pro tip: Don’t overcook your chocolate in the microwave and make sure your bowl and utensils are water-free. Overcooking and water will make the chocolate seize up.
Place the chocolate covered grahams on parchment paper or tin-foil and let them set. If you’re in a hurry, place the parchment paper or tin-foil on a cookie sheet and place the cookies in the fridge for 10 minutes or so and then take them out and voila…you’re ready to rock and roll!
I let mine set out about 20-30 minutes at room temperature, and then they were ready for devouring.
For the mummy eyeballs, I used red mini m&m‘s and for the monster eyeballs, I got those at Walmart, and they are in the Wilton cake section.. But you could use red, yellow or green mini m&m’s or color some frosting and pipe them on.
This is such a fun and easy treat! Monster and Mummy Chocolate Covered Graham Cracker Cookies are spooky cute and awesome to sink your teeth into!!
Psst…check out these Peppermint Crunch White Chocolate Covered Graham Crackers for Christmas (or anytime!)…sooo good!
Mummy and Monster Chocolate Covered Graham Cracker Cookies
Per 8 Chocolate Covered Graham Crackers
- 2 cups of chocolate chips discs or chopped chocolate of choice
- 8 graham crackers of choice chocolate, honey or regular
- Extras: eyeballs/sprinkles
- So, I did mine in 2 batches, 1 milk chocolate covered and 1 white chocolate covered. I suggest making 4 at a time, then decorating, then moving to the next 4, and so forth.
- In a microwave-safe bowl, microwave the chocolate one minute then stir. Microwave 30 seconds then stir. If needed, repeat the 15-second intervals with stirring until the mixture is smooth and melted. Keep in mind, the chocolate will continue melting, so there’s no reason to overkill the melting, or it will seize up. Keep stirring to keep the chocolate melting nicely.
- With a fork or spatula, dip the graham crackers one at a time into the chocolate until coated on both sides. Lift out of the chocolate, and tap on the side of the dish to let excess chocolate drip off.
- Slide the dipped cracker off the fork or spatula and onto a parchment lined baking sheet.
- Decorate with eyeballs.
- If making monster cookies, add chocolate sprinkles to top.
- If making mummy cookies, use remainder of chocolate and place in ziplock bag and snip corner and pipe bandages using zig-zag motion. Chocolate will come out fast if you start piping right away, so make sure you control the pressure by not squeezing it out too hard and fast.
- Place the chocolate covered grahams on parchment paper or tin-foil and let them set. If you're in a hurry, place the parchment paper or tin-foil on a cookie sheet and place the cookies in the fridge for 10 minutes or so and then take them out and voila...you're ready to rock and roll!
- I let mine set out about 20 to 30 minutes at room temperature, and they were ready for devouring.