These simple but delicious homemade chocolate honey graham crackers are a recipe I came up with after seeing a box of chocolate grahams at the store and experimenting in the kitchen. They transform the classic American s’mores cookie into a flavorful, lightly sweet treat that I cannot stop munching on.
I use these amazing homemade grahams for double-chocolate s’mores, and also enjoy them with a spread of peanut butter for an easy and delightful breakfast or afternoon snack!
Sometimes, I spread a dollop of nutella over top of these awesome graham crackers and garnish with sliced strawberries or bananas. Nutty, fruity, and chocolatey, I’m warning that this snack is addictive.
These are super kid-friendly and perfect to take on-the-go! Try layering two of these crackers around vanilla or chocolate ice cream for a crispy, crunchy ice cream sandwich! You won’t buy graham crackers at the store ever again, I promise!
Before you get started
- Gather your equipment and ingredients so that you have them ready to go when it’s time to start cooking!
- This recipe calls for graham flour, a kind of unrefined, unbleached whole wheat flour that has a coarse, rustic texture and sweet, nutty flavor. You will find this type of flour at specialty grocers and health food stores. If you can’t get your hands on this kind of flour, you can substitute it for standard whole wheat flour or all-purpose unbleached flour.
- Because the graham cracker dough will be put in the fridge to chill for at least 30 minutes before baking, you don’t need to preheat the oven or grease and line baking sheets during preparation. That will come later!
Suggested Equipment & Appliances
- 2 baking sheet pans
- Wax paper
- Parchment paper or silicone mats
- Large food processor or a stand mixer with a paddle attachment
- Measuring cup or mug
- Rolling pin
- Wire cooling rack(s)
Recipe Yield and Cook Time
- Recipe Yield: 28-30 Servings
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 45 minutes
- 1 ½ cups all-purpose flour
- 1 cup graham flour
- ⅓ cup unsweetened cocoa powder (not dutch-process cocoa)
- ¾ teaspoon baking soda
- ½ cup plus 1 tablespoon granulated (white) sugar, divided
- ½ cup packed brown sugar (light or dark)
- ½ teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into small cubes
- ¼ cup whole milk
- ¼ cup honey
- 2 teaspoons vanilla extract
- Preheat the oven to 350 degrees Fahrenheit. Line 2 sheet pans with parchment paper or silicone baking mats.
- In a large food processor bowl, combine the all-purpose flour, graham flour, cocoa powder, granulated sugar, brown sugar, salt, and baking soda. Pulse this on low speed a few times to make sure everything is evenly distributed.
- Add the cubed chilled unsalted butter to the food processor little by little, pulsing along the way. Keep pulsing the food processor until a crumbly, coarse meal starts forming.
- Combine the liquid ingredients in a measuring cup or a mug and stir them together until thoroughly mixed up. This includes honey, whole milk and vanilla extract. Slowly pour the liquid mixture into the food processor while pulsing to gradually mix it in with the dry dough ingredients. Keep pulsing the food processor until the dough clings to itself and becomes a single ball or mass. The finished graham cracker dough should feel like play-doh to the touch and should be soft but not sticky.
- Cover or wrap the prepared dough and let it chill in the refrigerator for a minimum of 30 minutes and a maximum of 2 hours. Chilling the dough will make it more malleable for rolling thin and cutting into.
- Divide the graham cracker dough into 3 or 4 parts, and roll each into a ball. Roll out each of these dough balls in between two layers of wax paper, aiming for an even thickness that is between ⅛” and ¼”.
- Use a cookie cutter or a sharp knife to cut out individual crackers, and gently place them onto the lined and greased baking sheets.
- Use a fork to to lightly press into the tops of each graham cracker, leaving an indentation but not pressing through to the bottom. Doing this will prevent the crackers from lifting or bubbling while they bake. Top each cracker with a light sprinkle of either granulated or turbinado (raw) sugar.
- Bake the chocolate grahams for 12-15 minutes or until they’re firm and dry to the touch. You will smell chocolate in the air when these babies are done baking!
- When the graham crackers are done baking, gently move them onto a wire cooling rack and let them sit until they’re at room temperature.
Tips and Tricks
- Letting the prepared graham cracker dough chill before rolling and baking is crucial for flavor development and easy handling of the dough when it comes time for rolling it out.
- For optimal baking and perfect texture, keep the oven door closed during the cooking time and center the sheet pans on the middle rack. Bake each sheet pan one after the other and not at the same time for proper heating.
- These chocolate honey graham crackers will keep well for up to 5 days if stored in an airtight container at room temperature.
- For spiced chocolate honey graham crackers, add ⅛ teaspoon cayenne pepper and ½ teaspoon of ground cinnamon to the recipe along with the other dry ingredients.
Any of the following ingredients can be swapped for some alternatives at the same quantity:
- Graham Flour can be replaced with whole wheat flour or all-purpose flour in part or in full.
- Brown Sugar can be replaced with granulated (white) sugar, coconut palm sugar, or raw cane (turbinado) sugar.
- Unsalted Butter can be replaced with salted butter. If doing so, omit salt from the recipe altogether.