Who knew that rolling graham cracker crumbs with a little condensed milk and dipping them in chocolate could be so good? Clearly, Mother Daughter Dishes did. The addition of sea salt to the sweet milk is a great contrast, and a thick coating of chocolate allows them to melt in your mouth before crunching them up.
Why this recipe works:
- This recipe goes from foolproof to idiot-proof if you use candy melts, which are designed to melt and re-melt easily, and form a firm shell when cool.
- These are a great hot weather alternative to s'mores: there's no marshmallow, but the classic combination of graham cracker and chocolate is there in full force, along with a sprinkling of sea salt.
Excerpted from Mother Daughter Dishes by Cheryl Najafi (CherylStyle Publishing). Copyright © 2014. Photographs by Erika Shafer.
- Yield:Makes 36 candies
- Active time: 30 minutes
- Total time:30 minutes
- 2 packages graham crackers, crushed finely (approximately 2 1/2 cups)
- 14 oz can sweetened condensed milk
- 1/2 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 1 bag dark chocolate chips or chocolate melts (for dipping)
- Coarse sea salt or kosher salt for sprinkling
Grind approximately 2 packages of graham crackers in a food processor to form fine crumbs—you should make enough crumbs to equal 2 1/2 cups. Transfer the cracker crumbs into a medium-sized mixing bowl.
Add sweetened condensed milk, vanilla extract and salt to the graham cracker crumbs. Mix until completely combined.
Scoop out the mixture using a tablespoon or small cookie scoop and roll into balls—I make them about the size of ping-pong balls but you can make them any size you’d like!
Place the balls on a parchment-lined baking sheet, cover them with plastic wrap and refrigerate until they are firm.
Melt the chocolate chips or chocolate melts in the microwave until smooth. Remove the balls from the fridge and drop them, one at a time, into the melted chocolate—use a fork to completely coat each candy.
Carefully place the coated bites on parchment paper then immediately sprinkle with kosher or sea salt. Allow the candies to sit at room temperature until the chocolate sets—it won’t take long.
Once the chocolate has set, you’re ready to dig in!