Monday, September 30, 2013

Chocolate-Coconut Graham Crackers

(originally made 5/2012)

This is a warm up recipe, something fun Jake and I could do together this morning    :)   We also dipped and sprinkle with mini choc chips and sprinkles.    I added a tiny bit of veg oil to the chips to keep them melty.



 Chocolate-Coconut Graham Crackers


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  sweetened shredded coconut
  4             ounces  semisweet chocolate
  6                     graham crackers

Preheat oven to 350 degrees. Line a baking sheet with waxed paper; set aside. On a rimmed baking sheet, toast coconut until golden, 6 to 8 minutes.
    Meanwhile, place chocolate in a medium bowl set over (not in) a saucepan of simmering water; stir frequently until almost melted. Remove from heat, and stir until completely melted.
    One at a time, dip one short end of each cracker into chocolate, coating about half of cracker. Place on prepared baking sheet; sprinkle chocolate with coconut. Refrigerate until chocolate has hardened, about 10 minutes. Store at room temperature in an airtight container, up to 2 days.

Source:
 march 2007 Everyday Food Martha Stewart

No comments:

Post a Comment