Secret Message Cookies

Preparació prèvia

Llista d’ingredients

Elaboració

Pas a pas

1. 1

   Write your secret messages on small strips of paper, then fold or roll them to be smaller than a graham cracker.

   Uns 5 min

   Nota de cuina: Using a food-safe pen is a good precaution, even though the paper isn't meant to be eaten.

2. 2

   Line a baking sheet or large plate with parchment paper to prevent sticking.

   Uns 1 min

3. 3

   Create a double boiler by setting a heatproof bowl over a small saucepan filled with about an inch of simmering water.

   Uns 2 min

   Nota de cuina: Make sure the bottom of the bowl does not touch the water, as this can scorch the chocolate.

4. 4

   Add the chocolate chips and optional coconut oil to the bowl.

   Uns 1 min

   Nota de cuina: The oil will help the chocolate melt smoothly and give it a nice sheen.

5. 5

   Stir the chocolate mixture frequently with a spatula until it is completely melted and smooth.

   Uns 5 min

6. 6

   Once melted, carefully remove the hot bowl from the saucepan and set it on your work surface.

   Uns 1 min

7. 7

   Lay a secret message on one graham cracker and place a second cracker on top to form a sandwich.

   Uns 1 min

8. 8

   Holding the cracker sandwich firmly, dip three of its four sides into the melted chocolate to seal the edges.

   Uns 1 min

   Nota de cuina: Leave one side un-dipped for now so you can hold it without getting messy.

9. 9

   Place the partially-dipped cookie on the parchment-lined sheet and repeat for the remaining crackers and messages.

   Uns 2 min

10. 10

    Dip the final, un-dipped side of each cookie into the chocolate to seal it completely.

    Uns 1 min

11. 11

    If using, immediately decorate the wet chocolate with sprinkles.

    Uns 1 min

    Nota de cuina: Work quickly as the chocolate will begin to set.

12. 12

    Let the cookies rest until the chocolate has fully hardened, about 30 minutes at room temperature or 15 minutes in the refrigerator.

    Uns 30 min

    Nota de cuina: Placing them in the fridge is faster, but room temperature setting can prevent the chocolate from 'blooming' or getting a whitish coating.