My mom gave me this recipe that she clipped from a magazine years ago. I’ve made a change from the original, but I’m including both options below.
This is a delicious recipe! I’m not sure any chocolate cracker recipe can be called truly “healthy,” but these are more wholesome alternative to conventional chocolate graham crackers or Teddy Grahams. They hit the spot when you want a little sweet, and with some peanut butter (no sugar added, please!) they make a to-die-for snack.
Chocolate Graham Crackers
1/3 cup milk
1/4 cup honey or maple syrup
2 oz. chocolate chopped (bittersweet or semi-sweet)
1 tablespoon vanilla
2 cups all-purpose flour (I used whole wheat pastry flour)
1 cup brown sugar
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 cup butter
1. In a small saucepan combine the milk, honey and chocolate. Cook and stir over low heat until chocolate is melted. Cool 15 minutes. Add vanilla.
2. In a food processor bowl combine the all-purpose or pastry flour, brown sugar, whole wheat flour, baking soda, and salt. Pulse to combine. Add butter; pulse until mixture resembles coarse crumbs.
You can also mix dry ingredients in a bowl then cut in butter using a pastry blender.
3. Add chocolate mixture and pulse (or stir as I did since my food processor is very small) until just combined.
4. If necessary, knead dough gently to form a ball.
5. Divide dough into fourths. Wrap each portion in plastic wrap and chill for about an hour.
6. Preheat oven to 350. On a lightly floured surface, roll one portion of the dough at a time to 1/8″ thickness. The dough can be a little “touchy”, but as you work with it, it loosens up and becomes easy to roll and form. Cut into 3-inch circles, squares, or into another shape.
7. Bake 8-10 minutes or until edges are firm. Remove and cool completely on wire rack. Makes approximately 4 1/2 dozen crackers.
I think these are even tastier after they have “aged” for a day. Enjoy!