These Chocolate Dipped Graham Cracker Christmas Trees combine homemade graham crackers that are dipped in a semi-sweet melted dark chocolate, and then topped with white nonpareils sprinkles! They're a fun, easy, and delicious holiday treat to make and enjoy with your family and friends! Change up the cookie cutter to make other fun shapes too!
graham cracker Christmas trees
- 2 1/2 cups (360 grams) Whole Wheat Flour
- 1/2 cup (73 grams) All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 2 teaspoons Cinnamon
- 1/4 teaspoon Salt
- 1/2 cup (113 grams) Unsalted Butter, softened
- 1/2 cup (100 grams) Light Brown Sugar, tightly packed
- 1/3 cup (118 grams) Grade A Clover Honey
- 2 tablespoons Full-Flavor Molasses
- 1 teaspoon Vanilla Extract
- 1/2 cup Milk
for the chocolate dipping
- 1, 12 ounce Bag Semi-Sweet Chocolate Chips
- 1/2 Square of Paraffin Wax or 2 tablespoons Vegetable Shortening
for the cookie cutting and decorating
- 1 Small Christmas Tree Cookie Cutter or cookie cutter of your choosing.
- White or Christmas color-themed Nonpareils Sprinkles (for the trees)
- Red and Green Sprinkles (for the squares)
graham cracker Christmas trees
- In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt. Set to the side.
- Using a hand mixer or stand mixer fitted with a paddle attachment, cream together the unsalted butter, light brown sugar, honey, molasses, and vanilla extract on medium-high speed until well blended. Scrape down the sides of the bowl as needed.
- Reduce the mixer speed and gradually alternate between adding the whisked dry mixture with the milk until the mixture is fully incorporated.
- Using a bench scraper or sharp knife, divide the graham cracker dough in half, then in between two lightly floured pieces of parchment paper, roll out the dough to either 1/8-inch thick for a thinner graham cracker - or - to 1/4-inch thick for a thicker cookie.
- Place the rolled out dough that's sandwiched in between two sheets of parchment paper onto a cookie sheet, then repeat with the 2nd section of dough.
- Stack the second layer of dough onto the first (parchment paper should be in between the layers, then place into the fridge and chill for a minimum of 1 hour, or (my preference) overnight.
- When ready to bake, adjust your oven rack to the 2nd level position and pre-heat your oven to 350ºF. Line 2 baking sheets with parchment paper, and set to the side.
- Remove the top parchment sheet of paper from the rolled out dough.
- Dip the Christmas tree cookie cutter into a little bit of flour, then cut out each shape. Carefully place them onto the parchment lined cookie sheet, leaving about a 1-inch space. Repeat until you'lve used all the dough from that layer.
- Then using a fork, pierce each cookie 1-2 times in the center of the Christmas tree. For the squares, I pierced them with a fork 4 times vertically down the center of the graham cracker.
- Place the cookie sheet into the oven and bake for 8-10 minutes or until they’re golden brown. If your graham crackers are thicker, you may need to bake your cookies a minute or two longer.
- Remove from the oven and, after 5 minutes of cooling on the cookie sheet, transfer them to a wire rack to cool completely. Once cooled, you can keep them stored in an airtight container at room temperature for 1-2 days until you're ready to dip them into the melted chocolate.
melting the chocolate
- Using a double boiler, fill the bottom boiler with about 1″-1.5″ water, then melt the wax over low heat uncovered until melted.
- Add in the bag of chocolate chips and stir continuously until completely smooth and melted. If you have any little lumps of chocolate, press down firmly on them using a spatula until they melt.
assembling the chocolate covered graham cracker Christmas trees
- Line a large cookie sheet with wax paper and set to the side of where you'll be dipping the graham cracker Christmas trees.
- Using a fork, drop one graham cracker tree or square into the melted chocolate, then flip it over with your fork and lift up. Tap the fork on the side of the double boiler to remove any excess chocolate, then carefully place it onto the wax paper-lined cookie sheet.
- Immediately sprinkle each chocolate covered graham cracker Christmas tree with some white (or Christmas colored themed) nonpareils sprinkles.
- Repeat until all the graham cracker trees have been dipped in chocolate and sprinkled with the nonpareils.
- Allow the chocolate covered graham cracker Christmas trees to set before removing any excess chocolate that may have stuck to the sides of the crackers.
- Store the chocolate covered graham cracker trees in an airtight container for up to a week. If you used shortening in place of the paraffin wax, you can keep them stored in the refrigerator so the chocolate doesn't melt.
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