Chocolate-Covered Graham Crackers with Pepitas
3
Points®
Total time: 6 min • Prep: 5 min • Cook: 1 min • Serves: 2 • Difficulty: Easy
A little salty, a little sweet, and very chocolaty, these squares are a delightful treat. Quadruple the recipe to share or to keep extras in the fridge (for up to 4 days). A mini icing spatula can help spread the chocolate without making a mess. Pepitas—“little squash seeds” in Spanish—are hulled pumpkin seeds and a great alternative for anyone allergic to nuts. Once difficult to find, pepitas have become much more common in grocery stores and are worth seeking out
Ingredients
Semisweet chocolate chips
1 Tbsp
Reduced-fat graham crackers
1 square(s), broken in half
Oil roasted salted pumpkin seeds (pepitas)
2 tsp
Kosher salt
⅛ tsp
Instructions
1
Arrange the chocolate in the center of a small microwave-safe plate. Microwave the chocolate on High in 5-second intervals until melted, about 30 seconds. Spread the melted chocolate out into an even layer about the size of a graham cracker half.
2
Dip the tops of the graham cracker halves in the melted chocolate, spreading to coat evenly, and immediately sprinkle with the pepitas and salt. Refrigerate until the chocolate is set, about 2 minutes.
3
Serving size: 1 cracker half with topping
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