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Chocolate-Coconut Graham Crackers


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Member since 2006

Serves 24 | Prep Time | Cook Time 6 to 8

Ingredients

1/2 cup sweetened shredded coconut
4 oz. semi sweet chocolate (broken into small pieces)
6 graham crackers (2 1/2 by 5 inches), each broken into 4 rectangles


Preheat oven to 350 degrees. Line a baking sheet with waxed paper; set aside. On a rimmed baking sheet, toast coconut until golden brown 6-8 minutes.


Meanwhile, place chocolate in a medium bowl set over (not in) a saucepan of simmering water; stir frequently until almost melted. Remove from heat, and stir until completely melted.


One at a time, dip one short end of each cracker into chocolate, coating about half f the cracker. Place on a prepared baking sheet; sprinkle with chocolate and coconut. Refrigerate until chocolate has hardened, about 10 minutes. Store at room temperature in an airtight container, up to 2 days.


Pairs Well With


Notes

A dash of local for every season
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