Chocolate Covered Graham Crackers with Caramel & Coconut


The day I made the pretzel turtles, I still had about half a pan of caramel left over and set it aside to cut later. The next day, someone at work was given a box of Camper Grahams. They were a cookie-meets-confection treat from Williams Sonoma and they were awesome! It was a graham cracker with a layer of caramel, dipped in chocolate and then rolled in toasted coconut. It tasted like a cross between a Somoa cookie and Twix. Luckily I had all of the ingredients at home and made them right after dinner.


They were very easy to put together and delicious. I’m going to start making them just to have a sweet treat around the house.


Chocolate Covered Graham Crackers with Caramel

Ingredients (all amounts are approximate)

  • 24 graham cracker rectangles
  • 24 slices of caramel (recipe below)
  • 2 cups of sweetened, flaked coconut chopped fine
  • 8 ounces (to start), weight good quality milk or dark chocolate, melted


  • Preheat the oven to 375 degrees.
  • Spread the coconut evenly on a baking sheet and bake until the coconut is toasted and golden brown. Once it has cooled, place it in a bowl.
  • Place the graham crackers in a single layer on another baking sheet.
  • Slice the caramel into rectangles to fit the graham crackers. Place the caramel on top of the graham crackers and press lightly.
  • Melt the chocolate in a double boiler (or microwave if you feel adventurous).
  • Lower the graham cracker topped with caramel carefully into the chocolate and coat evenly, then roll into the coconut and place back on the baking sheet.


Sea Salt Caramel


  • 1 1/3 cup heavy cream
  • 2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/3 cup honey
  • 6 tbsp butter, cut into small pieces
  • 1 tsp vanilla extract
  • 3 tsp sea salt, such as fleur de sel


Prepare an 8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

Place the cream in a large saucepan over medium-high heat and bring it to a boil. Stir in the sugar, corn syrup and honey and stir until it begins to boil. Periodically wipe down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming.

Cook the candy, stirring occasionally, until it reaches 257 degrees on a candy thermometer.

Remove the pan from the heat immediately and stir in the butter, vanilla, and 2 teaspoons of salt.

Pour into prepared pan and let set at room temperature until firm enough to cut.

Cut the caramel into small squares or strips with a chef’s knife. Β 

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