As a kid, I visited my grandmother every December. She used to bribe me to drink milk with the temptation of chocolate-covered graham crackers. <br /> <br />I'm not going to lie and tell you that making graham crackers at home is a quick and easy endeavor. You need graham flour, which I'll bet you don't have lying around your kitchen. (I've bought it online and in the "healthy" sections of regular grocery stores; Bob's Red Mill brand is the easiest to find.) And while making the dough is easy (2 minutes in a food processor), from start to finish, the recipe takes about 2 hours. Much of that time is spent waiting for the dough to chill, then bake, then cool. That said, it's worth it. Whereas store-bought grahams are crumbly and more cracker-like, these are crispy and fall squarely on the cookie side of the fence. <br /> <br />There are a few tips to making these shine. First, after you roll out the dough and cut it into squares or rectangles, don't pull off the excess. The edges of the dough tend to darken more quickly than the center. Better to have the jagged edges over-baked than the crackers themselves. Also, make sure to get the best chocolate you can (I use Callebaut; don't use chocolate chips!) and take the time to temper it. Use whatever method you like - I've described what has worked for me in the past. If you temper the chocolate, you really can store the crackers, chocolate and all, at room temperature without a problem. <br /> <br />I adapted this recipe from Joanne Chang's first cookbook, Flour, and from Alton Brown's online recipe.

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