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Homemade Chocolate Graham Crackers Recipe

5 from 2 votes
Savor our Homemade Chocolate Graham Crackers with rich flavors and irresistible crunch from simple ingredients, perfect for kids and family.
An overhead-view shot of a tray of perfectly baked Homemade Chocolate Graham Crackers, served with milk.

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: With our Homemade Chocolate Graham Crackers Recipe, everyone’s favorite afternoon snack is transformed into a toasty, chocolatey, honeyed, crispy delight. In only 45 minutes, your kitchen will smell divine, and you’ll be preparing to bite into the most elevated, mouthwatering Grahams imaginable!

  • Luscious flavor, perfect crunch: The layered flavor profile blends nutty, toasty, slightly earthy notes with indulgent cocoa and buttery honey.
  • Easy family baking project: You’ll adore this enhanced version of a nostalgic favorite, and it’s the perfect recipe to make as a family. Kids are going to gobble these up, and they’ll appreciate them even more if they help mix, roll out, and prick the dough with a fork.

I’ve heard from the Bold Baking community that Chocolate Graham Crackers are getting harder to find in the grocery store. Happily, you don’t have to rely on what’s stocked in your market to enjoy your favorite snacks! Use our genius recipes for Healthy Granola Bars, Blueberry Fruit Leather, and Easy Homemade Pocky Sticks. Bonus: they contain quality ingredients (with real chocolate and no artificial flavor or high fructose corn syrup) and taste so much better than store-bought!

Table of Contents

Dark chocolate-color Homemade Chocolate Graham Crackers.

What are Homemade Chocolate Graham Crackers?

  • Homemade Chocolate Graham Crackers are mildly sweet snack crackers flavored with cocoa, honey, and butter. The dough is rolled out, cut into rectangular shapes, pricked with a fork to ensure even cooking, and baked.
  • Homemade Chocolate Graham Crackers have a richer taste than regular Graham crackers. Although their sweetness level is subtle, their deep cocoa flavor satisfies a chocolate craving and makes them perfect for desserts.
  • Graham Crackers were first made in the 1800s by Sylvester Graham, an American minister who promoted a healthy, whole-food diet, including a coarsely-ground flour that came to be known as Graham flour that he baked into Graham crackers. This health food gradually evolved into a sweet treat when a chocolate version came out in the late 20th century.

Tools You Need

Key Ingredients and Why

Powdered sugar

  • Powdered sugar, also known as confectioners’ or icing sugar, sweetens the Chocolate Graham Crackers.
  • Powdered sugar is made by finely grinding sugar. Its powdery consistency means it mixes well with the dough without being gritty.
  • You can make your own powdered sugar easily with our recipe.

Whole wheat flour

  • Whole wheat gives the crackers a hearty, slightly nutty flavor that’s similar to Graham flour
  • Whole wheat flour is ideal in this recipe because although it has a similar flavor profile to Graham flour, it isn’t as coarse and gives the crackers a crisper consistency.

All-purpose flour

  • All-purpose flour used in conjunction with whole wheat flour yields a smoother dough.
  • With a protein content of 9-11%, all-purpose flour gives the right amount of gluten to create a structure that helps crackers keep their shape.

Dutch-processed cocoa

  • Dutch-processed cocoa gives the Graham crackers the perfect full and balanced chocolate flavor.
  • Dutch-processed cocoa has a mild, smooth chocolate taste because it’s been washed with an alkaline solution to neutralize acidity.  
  • The Dutch-processed cocoa gives the crackers a beautiful dark brown color.

Baking powder

  • Baking powder (which contains the dry acid cream of tartar) is the leavening agent that’s always used with Dutch-processed cocoa.

Salt

  • Salt enhances the cocoa, honey, and toasty whole-wheat flavors in this recipe.

Butter

  • The fat in butter gives Chocolate Graham Crackers a delicate texture that’s both tender and crisp. Butter also keeps the crackers from being too dry.
  • Butter also gives the crackers a rich, lush flavor.

Honey

  • Honey sweetens the Chocolate Graham Crackers.
  • Additionally, honey adds a warm floral that is characteristic of Graham crackers.
  • Because honey naturally retains moisture, it keeps the crackers from becoming too dry and brittle.

Milk

  • Milk binds the ingredients together and makes the dough pliable.
  • Milk’s fat and proteins contribute to the crackers’ tender crumb.

How to Make Homemade Chocolate Graham Crackers

  1. Prepare to bake.

    Preheat the oven to 325°F (165°C) and line 2 baking sheets with parchment paper.

  2. Make the Graham cracker dough.

    In a large bowl, mix the powdered sugar, whole wheat flour, all-purpose flour, cocoa powder, baking powder, and salt.
    With a fork or a pastry blender, cut in the butter until the mixture resembles damp, coarse crumbs.
    In a small bowl, mix the honey and milk. Knead lightly into the butter-flour mixture until the dough comes together.

  3. Roll and cut the Graham crackers.

    On a floured surface, roll the dough into a quarter-inch-thick rectangle.
    Using a pizza cutter, cut the dough into rectangles that are 2 inches (5 cm) wide and 5 inches (12 ½ cm) long.
    Transfer to the prepared baking sheets and prick the crackers all over with a fork.
    Bake for 15 minutes until the dough looks dry on the surface and the crackers smell chocolately.
    Let cool completely on baking sheets.

An overhead shot of a tray of perfectly baked Homemade Chocolate Graham Crackers, served with milk.

Gemma’s Pro Chef Tips

  • The method for making these crackers is similar to pie crust. Work quickly to keep the butter cold so that your crackers bake up light and crisp.
  • These crackers are a very dark chocolate and it can be hard to tell by sight whether they are done baking. Look for the tell-tale sign: They will look dry on the surface. However, smell is a better indicator. Once they begin to smell deeply chocolately, they’re done.
  • Use these Graham crackers to make a chocolate cookie crust by following the same method as my regular cookie crust.
  • Make chocolate cinnamon Graham crackers by sprinkling a generous amount of cinnamon sugar on the crackers just before baking.
  • Use these for oven-baked s’mores: place them on a parchment-lined baking sheet, top with chopped chocolate and Homemade Marshmallows, then bake at 350°F (180°C) until the marshmallows are toasted, about 5-10 minutes. (You can even spread a thin layer of salted peanut butter on the crackers before you add the chocolate and marshmallows for a sweet-salty contrast!). Homemade Marshmallow Fluff is delicious spread on these as well!

Can I Make Homemade Chocolate Graham Crackers in Advance?

Yes, you can make Homemade Chocolate Graham Crackers in advance.

  • Make the dough and freeze: Prepare the dough, shape it into a disc, wrap it well in cling film, and put it in a freezer bag for extra protection. Freeze for up to three months. Thaw in the fridge overnight before rolling out, cutting, and baking.
  • Make the dough, roll out, and cut, and freeze: Roll out the dough and cut into rectangles as directed in the recipe. Place in an airtight container, separating the layers of crackers with parchment paper. Freeze for up to three months. Thaw in the fridge overnight before baking.
  • Bake the Graham crackers and store at room temperature: Store in an airtight container at room temperature for up to three days.
  • Bake the Graham crackers at freeze: Cool Graham crackers completely, wrap well in cling film, and put in a freezer bag. Freeze for up to three months. Thaw at room temperature for one to two hours.

How to Store Leftover Chocolate Graham Crackers

  • At room temperature: Leftover Chocolate Graham Crackers can be stored in an airtight container at room temperature for up to three days.
  • In the freezer: Wrap leftover Chocolate Graham Crackers well and place them in a freezer bag. Freeze for up to three months. Thaw at room temperature for one to two hours.
A close-up shot at a stack of Homemade Chocolate Graham Crackers shows the dark chocolate color and crumbly crispy texture.

FAQs

  • Why aren’t these crackers made from Graham flour?
    • Whole wheat flour and Graham flour are very similar. Both are whole-grain wheat flours.
    • Whereas in whole wheat flour, the entire kernel is ground together, with Graham flour, the three parts of the wheat kernel are ground separately and then combined into a coarse mixture.
    • Using whole wheat flour in this recipe gives the same flavor as Graham flour, but yields a smoother dough that’s not as coarse and gritty as crackers made with Graham flour.
  • Can I make these gluten-free?
    • You can substitute almond flour in a one-to-one ratio for the wheat flour, but note that the crackers may lack the signature taste and texture of Graham crackers made with whole wheat flour.
    • Almond flour typically requires more egg or binding agent, so the recipe might need to be altered.
    • Here’s a good rule of thumb to follow when substituting a different flour in a recipe: use up to three-quarters of the amount of liquid called for, and then add more if needed to get your dough to the desired consistency.
    • You can also use a 1:1 gluten All-purpose gluten free flour.
  • How can I get these to look like traditional Graham crackers?
    • If you want these to look like traditional Graham crackers, try my technique:
      • First, I use my ruler and a knife to cut the dough into even squares.
      • Then using my knife, I draw a line down the center of the cookie.
      • Using a fork, I prick 3 sets of holes on either side of the line.
      • This helps the cookies bake evenly and makes them easy to break in half and snack on once baked

More Cracker Recipes

Homemade Chocolate Graham Crackers Recipe

5 from 2 votes
Savor our Homemade Chocolate Graham Crackers with rich flavors and irresistible crunch from simple ingredients, perfect for kids and family.
Author: Gemma Stafford
Servings: 18 crackers
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Savor our Homemade Chocolate Graham Crackers with rich flavors and irresistible crunch from simple ingredients, perfect for kids and family.
Author: Gemma Stafford
Servings: 18 crackers

Ingredients

  • cups (5 oz/142 g) powdered sugar
  • ¾ cup (3 ¾ oz/105 g) whole wheat flour
  • ½ cup (2 ½ oz/71 g) all-purpose flour
  • ½ cup (2 oz/57 g) Dutch-processed cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (4 oz/115 g) butter, cold and diced
  • 2 tablespoons honey
  • 2-3 tablespoons milk

Instructions

  • Preheat the oven to 325°F (165°C) and line 2 baking sheets with parchment paper.
  • In a large bowl, stir together the powdered sugar, whole wheat flour, all purpose flour, cocoa powder, baking powder and salt.
  • Cut the butter into the dry ingredients until the mixture resembles damp, coarse crumbs.
  • In a small bowl, mix together the honey and the milk. Knead this lightly into the dough until it comes together.
  • On a floured surface, roll the dough into a large rectangle, about ¼ inch thick.
  • Using a pizza cutter, cut into rectangles that are 2-inches (5 cm) wide and 5-inches (12 ½ cm) long.
  • Transfer the Graham crackers to the prepared baking sheets and prick all over with a fork.
  • Bake for about 15 minutes, until the dough looks dry on the surface. Let cool completely on the baking sheets before transferring to an airtight container to be stored for up to 3 days.

Recipe Notes

  • The method for making these crackers is similar to pie crust. Work quickly to keep the butter cold so that your crackers bake up light and crisp.
  • These crackers are a very dark chocolate and it can be hard to tell by sight whether they are done baking. Look for the tell-tale sign: They will look dry on the surface. However, smell is a better indicator. Once they begin to smell deeply chocolately, they’re done.
  • Use these Graham crackers to make a chocolate cookie crust by following the same method as my regular cookie crust.
  • Make chocolate cinnamon Graham crackers by sprinkling a generous amount of cinnamon sugar on the crackers just before baking.
  • Use these for oven-baked s’mores: place them on a parchment-lined baking sheet, top with chopped chocolate and Homemade Marshmallows, then bake at 350°F (180°C) until the marshmallows are toasted, about 5-10 minutes. (You can even spread a thin layer of salted peanut butter on the crackers before you add the chocolate and marshmallows for a sweet-salty contrast!). Homemade Marshmallow Fluff is delicious spread on these as well!

 

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Kira Holley
Kira Holley
27 days ago

Absolutely loved the flavor but I definitely need to practice this recipe more. Question, as an experienced baker do you find that the quality of powdered sugar matters? I did everything exact but the centers came out a little tough and I’m wondering if it’s because of my powdered sugar

Debbie
Debbie
27 days ago

I want to try to make these tomorrow but I only have unsweetened Hershey’s cocoa powder. Can I sub with this?

Hailey
Hailey
27 days ago

Thank you for sharing this recipe

Darlene
Darlene
27 days ago

could I add chocolate protein power? If yes how much?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook