Line a tray. Place parchment or wax paper on a baking sheet. Make space in your fridge or freezer for quick setting.

Prep the grahams. Leave the crackers as whole sheets or break into squares. If you’re adding a filling, spread a thin layer (about 1 teaspoon) on one cracker and top with another to make a sandwich.

Melt the chocolate. Microwave method: add chocolate to a bowl with 1–2 teaspoons coconut oil. Heat in 20–30 second bursts, stirring between each, until smooth. Stovetop method: set a heatproof bowl over a pot of simmering water and stir until melted. Avoid getting water in the chocolate.

Optional: temper for extra snap. If you want a shiny finish that holds at room temp, melt about two-thirds of the chocolate, then stir in the remaining one-third off the heat until fully melted and slightly thickened. Keep it warm but not hot.

Dip the crackers. Drop a cracker into the chocolate. Use a fork to flip, then lift and let excess drip back into the bowl. Gently tap the fork on the bowl’s edge to remove extra chocolate.

Set on the tray. Place the coated cracker on the lined sheet. While the chocolate is still wet, add toppings: a pinch of flaky salt, sprinkles, or crushed nuts.

Chill briefly. Refrigerate for 10–15 minutes or freeze for 5–7 minutes until set. Don’t overchill, or condensation can form later.

Clean edges (optional). If the chocolate pooled, trim the edges with a small knife for tidy sides.

Repeat and store. Continue dipping in batches. Keep finished crackers in an airtight container.