Candy Button Graham Cracker Bars

Cover graham crackers with almond bark and pop on some candies to recreate a tastier version of the vintage candy buttons!

Course Dessert

Cuisine Candy

Prep Time 40

Cook Time 5

Total Time 45

Servings

Calories 377kcal

Author Melissa Rose

Ingredients

8 Graham Crackers
12 ounces White Almond Bark
Pink, Yellow, and Blue Sixlets

Instructions

Lay a piece of parchment paper on the counter and place a wire cooling rack on top.
Place graham crackers on wire rack, leaving 1-2 inches of space between each one.
Melt almond bark according to instructions on package and pour over the top of graham crackers (one at a time). You may need to use a pastry brush or back of a spoon to guide the almond bark along each of the corners/edges.
Once covered, add on 6 blue, 6 yellow, and 6 pink Sixlets to the top of each one.
Allow almond bark to harden before serving or storing!

Notes

I used about half of a 24oz. block of almond bark to coat 8 graham crackers. If you plan to make a bunch of these, I recommend purchasing several packs just as backup. Melting almond bark can be finicky when overheating, so be sure to melt on ½ power (if using the microwave) and follow the instructions on the package. The amount of almond bark you need will depend on how thick of a coating you want. I wanted these to be generously covered to cover the entire graham cracker, so I used a good amount on each one.

Nutrition