Filed Under: Chocolate | Dessert | Summer

Chocolate Graham Crackers

Recipe By Tessa Arias
May 30th, 2018
5 from 1 vote
5 from 1 vote

Homemade Chocolate Graham Crackers are surprisingly easy to make and packed with rich cocoa flavor. They elevate s’mores to a whole new level of double chocolate deliciousness.

Yield: 35 crackers

Prep Time: 25 minutes

Cook: 15 minutes

This post is sponsored by Ghirardelli . All opinions provided are my own. Thanks for supporting me in working with brands I love, to bring you new posts!

It’s no secret I adore chocolate. In my book it’s not a good day unless there’s at least a bite of chocolate involved (hopefully more).

That’s why I’m thrilled to be sharing today’s recipe for scratch made Chocolate Graham Crackers along with some simple yet decadent ideas for celebrating summer with s’mores.

As a chocolate lover, the only thing that could make classic s’mores even better would be to double the amount of chocolate involved.
Take s'mores to a whole new level with homemade chocolate graham crackers and Ghirardelli SQUARES!
So not only did I use my homemade chocolate graham crackers for these s’mores, but I also used Ghirardelli SQUARES as the chocolate of choice.

Ghirardelli SQUARES make the best gooey flavorful s'mores for summer!

I even snuck in two SQUARES per s’more because why not?

SQUARES are the ultimate choice for s’mores because they’re literally the perfect shape. No need to break anything up to make it fit and no fighting over who will get the bigger piece of chocolate.

Double chocolate s'mores made with homemade chocolate graham crackers and Ghirardelli chocolates!

Not only are they the perfect shape and size, but also the fun flavors and fillings are a blast to experiment with. That gooey, melty, and decadent experience is in every s’mores bite when you opt for SQUARES.

Ghirardelli Milk Chocolate and Caramel SQUARES

I went with the classics: Milk Chocolate Caramel, Dark Chocolate Sea Salt Caramel and Raspberry SQUARES. It was so hard to pick my favorite, I wound up combining flavors for a truly indulgent experience. YUM.

Ooey gooey double chocolate s'mores with caramel and raspberry!

The recipe for my Chocolate Graham Crackers is just below. You’ll see I chose to use mostly all-purpose flour with a touch of whole-wheat flour as an easy way to get that characteristic taste without needing to track down specialty graham flour.

You can even use the SQUARES as your size guide when you cut the dough into cracker shapes for baking! If you can find them, square marshmallows make these s’mores even more satisfyingly perfect.

P.S. – If you’re entertaining this summer be sure to check out my fun post on how to host a S’mores Bar Party here.

5 from 1 vote

How to make
Chocolate Graham Crackers

Yield: 35 crackers
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Homemade Chocolate Graham Crackers are surprisingly easy to make and packed with rich cocoa flavor. They elevate s’mores to a whole new level of double chocolate deliciousness.


  • 2 cups (254 grams) all-purpose flour
  • 1/4 cup plus 2 tablespoons (50 grams) whole wheat flour
  • 1  teaspoon baking soda
  • 1/2  teaspoon fine salt
  • 1/2  cup (43 grams) Ghirardelli unsweetened cocoa powder
  • 7  tablespoons (99 grams) unsalted butter, cut into small pieces
  • 3/4 cup (150 grams) dark brown sugar
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 3/4 cup milk 
  • Granulated sugar, for sprinkling on top


  1. In the bowl of a food processor, pulse the flours, baking soda, salt, and cocoa powder until combined. Add the butter and pulse until a coarse meal forms. You can also do this with a pastry blender.
  2. In a small bowl, mix together the brown sugar, honey, vanilla extract, and milk. Pour into the flour mixture and pulse until it just comes together in a ball. Wrap in plastic and refrigerate until firm, at least 30 minutes.
  3. Preheat the oven to 350°F.
  4. Divide the dough in half. Place each half between two sheets of parchment paper or plastic wrap. Use a rolling pin to roll the dough into an 1/8-inch thick rectangle. Cut the dough into squares. Use the tines of a fork or a skewer to lightly imprint rows of dotted lines into the squares. Gently peel the squares off the parchment and place onto a clean parchment-lined baking sheet.
  5. If the dough becomes too soft while shaping, place on a baking sheet and chill in the fridge or freezer until firm.
  6. When ready to bake, sprinkle the squares with granulated sugar, lightly pressing in to adhere.
  7. Bake for 13 to 15 minutes, or until fragrant and just dry at the edges. Place the crackers on cooling racks to cool completely. Store in an airtight container at room temperature for up to 5 days.
Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Daniella — May 31, 2018 at 9:16 am

    HOw do you roast those picture perfect marshmallows sans fire?!

    • #
      Tessa — June 1, 2018 at 11:06 am

      A kitchen torch! 🙂

  2. #
    Art — June 1, 2018 at 10:10 am

    Is there a gluten free alternative? The wheat flour is a problem! Ghirardelli is not GF either but easy to substitute.

    • #
      Tessa — June 1, 2018 at 11:06 am

      I have not tested a GF option.

  3. #
    Sabrina — June 11, 2018 at 4:52 pm

    gorgeous smores with these, definitely not the campfire version, and love the idea of making my own chocolate graham crackers, a very nice touch!

  4. #
    Marie — July 3, 2019 at 1:13 am

    Delious /

  5. #
    Pam — May 18, 2020 at 3:28 pm

    You suggested using a higher-fat cocoa in the red velvet crinkle cookies. Would you also suggest using that type of cocoa powder in these Chocolate Graham Cracker cookies?

  6. #
    Chris — February 27, 2021 at 11:24 pm

    The dough is way too wet. Is it possible the recipe is supposed to read 1/4 cup instead of 3/4 cup milk?

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