Ingredients
Method
1. Prep the Strawberries
Rinse strawberries under cold water and pat them completely dry. Important: Any moisture will prevent the coating from sticking properly. Let them sit until they reach room temperature.
2. Set Up Your Workstation
Line a baking tray or counter with parchment or wax paper. Lightly spray with cooking spray to avoid sticking. Crush graham crackers into fine crumbs and place them in a small bowl.
3. Melt the Marshmallows
Place marshmallows in a microwave-safe bowl. Heat in 30-second bursts, stirring between each round until smooth and fluffy. Dip each strawberry about ¾ of the way into the melted marshmallow. Place on prepared paper and let them rest for about 20 minutes until set.
4. Melt the Chocolate
Add chocolate chips to a microwave-safe bowl. Heat in 30-second intervals, stirring each time, until fully melted and glossy. Dip each marshmallow-coated strawberry halfway into the chocolate layer.
5. Add the Crunch
Immediately roll or sprinkle the chocolate-coated section with graham cracker crumbs. Place back on parchment paper and allow to set for about 1 hour at room temperature.
6. Optional Finishing Touch
Drizzle extra melted chocolate over the top for a bakery-style look. Let it fully harden before serving.

