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Graham Cracker Notebooks are the perfect back-to-school snack! Made with cookies and cream sprinkles and white fondant, these chocolate-covered graham crackers are adorable treats that can even be given as gifts!
Graham Cracker Notebooks
This is a great DIY craft for older kids to make for each other or for their teachers. These chocolate-covered graham crackers look just like the old-school composition notebooks we all know and love!
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Supplies:
- Graham crackers
- Cookies & Cream sprinkles or black and white sprinkles
- Dark chocolate melting wafers
- White fondant
- Edible marker
Instructions:
Roll out the fondant into a thin sheet then cut strips of fondant about ½ cm wide and the length of a graham square, to act as the notebook binding. Then cut rectangles 1 inch by ½ inch to be the notebook labels.
- Using the edible marker, write ABC and 123 on the notebook labels.
In a microwave-safe bowl, melt the chocolate wafers. Using an offset spatula, spread a layer of chocolate on a graham cracker square.
- Pour sprinkles into a large, shallow bowl.
Immediately lay the cracker, chocolate-side down, in the sprinkles. Shake off excess sprinkles.
Take a strip of fondant and lay it on the left edge of the notebook square. Press fondant into the graham notebook square. Next, take a fondant notebook label and press it into the center of the graham square.
Recipe Tips
- If you cannot find cookies & cream sprinkles, a mixture of black and white sprinkles will work just fine.
- If your chocolate is too thick to spread, add in a tsp of vegetable oil and stir until incorporated.
- These will keep in an airtight bag for 3-4 days.
More Back-to-School Ideas
Graham Cracker Notebooks
Graham Cracker Notebooks
Ingredients
- 18 graham cracker squares (9 sheets)
- 5 ounces Cookies & Cream sprinkles (Wilton brand) or black and white sprinkles
- 12 ounces dark chocolate melting wafers
- Edible marker
- 3 ounces White fondant
Instructions
- Roll out the fondant into a thin sheet then cut strips of fondant about ½ cm wide and the length of a graham square, to act as the notebook binding. Then cut rectangles 1 inch by ½ inch to be the notebook labels.
- Using the edible marker, write ABC and 123 on the notebook labels.
- In a microwave-safe bowl, melt the chocolate wafers. I recommend doing 30 second increments at half power until the chocolate is melted, stirring in between increments.
- Pour sprinkles into a large, shallow bowl.
- Using an offset spatula, spread a layer of chocolate on a graham cracker square then immediately lay the cracker, chocolate-side down, in the sprinkles. Shake off excess sprinkles.
- Take a strip of fondant and lay in on the left edge of the notebook square. Press fondant into the graham notebook square. Next, take a fondant notebook label and press into the center of the graham square.
- Repeat steps 5 and with the remaining graham squares.
Notes
- 1. If you cannot find cookies & cream sprinkles, a mixture of black and white sprinkles will work just fine.
- 2. If your chocolate is too thick to spread, add in a tsp of vegetable oil and stir until incorporated.
- 3. These will keep in an airtight bag for 3-4 days.
