Ingredients
12
oz vanilla-flavored candy coating (almond bark), chopped
4
oz white chocolate baking bars or squares, chopped
4
tablespoons shortening
36
graham cracker squares
12
oz chocolate-flavored candy coating, chopped
4
oz semisweet baking chocolate, chopped
1/2
cup toffee bits
Preparation
Line cookie sheet with cooking parchment paper. In medium microwavable bowl, microwave vanilla candy coating, white chocolate and 2 tablespoons of the shortening uncovered on High 1 to 2 minutes or until melted and mixture can be stirred smooth.
Dip 18 of the graham cracker squares in mixture, coating both sides; tap off excess. Place on cookie sheet. Refrigerate 20 minutes or until coating is firm.
Meanwhile, in another medium microwavable bowl, microwave chocolate candy coating, semisweet chocolate and remaining 2 tablespoons shortening uncovered on High 1 to 2 minutes or until melted and mixture can be stirred smooth.
Dip remaining 18 graham cracker squares in mixture, coating both sides; tap off excess. Place on cookie sheet. Refrigerate until coating is firm.
Drizzle any remaining white chocolate mixture and semisweet chocolate mixture over dipped grahams; sprinkle with toffee bits. Refrigerate until firm.
