E-Z Decorated White Chocolate-Covered Graham Cracker Squares – about 3 dozen cookies These Halloween cookies are so easy to prepare and children love to help make them.
- About 36 (2 to 2½ -inch) graham cracker squares or reduced-fat graham cracker squares
- 1 (12-ounce) package white chocolate pieces/chips
- 2 tablespoons corn or canola or safflower oil
- Assorted miniature Halloween candies (candy corn, candy pumpkins, etc.) or orange and black or chocolate candy sprinkles as desired
Separate graham crackers into 2 or 2½-inch squares and arrange on wax paper or easy-release aluminum foil. In the top of a double boiler, melt white chocolate pieces/chips with the oil over very hot, but not boiling, water. Remove from heat, but keep chocolate mixture over hot water while frosting graham crackers. With a small butter knife or narrow rubber spatula, frost each graham cracker, completely covering the top of each.
While the chocolate is still soft, decorate the top of each graham cracker with miniature Halloween candies or orange and black or chocolate candy sprinkles. Allow decorated chocolate-coated graham crackers to stand at room temperature on the wax paper or aluminum foil until chocolate coating becomes firm. Store in an airtight container in a cool dry area. (When storing these cookies, arrange in layers, not overlapping each other, and layers separated by sheets of wax paper to keep cookies from breaking or “messing-up” decorations.)