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5 from 4 votes

Mummy and Monster Chocolate Covered Graham Cracker Cookies

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
Prep Time20 mins
Course: Dessert, Snack
Cuisine: American
Keyword: brown sugar cookies, chocolate, chocolate covered cookies, chocolate covered graham, graham crackers, halloween, rice krispie treats
Servings: 8 Servings
Author: Kim Lange

Ingredients

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

Instructions

  • 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.