(by Shirley McNevich)
12 graham crackers
24oz. white chocolate candy melts
6oz. milk chocolate candy melts
Break the 12 graham crackers so you have 24 graham cracker squares. Place wax paper on cookie sheets. In a bowl melt white chocolate candy melts according to bag directions. Place the milk chocolate candy melts in a separate bowl and melt according to bag directions. Dip each graham cracker square into the melted white chocolate until fully coated, then place it on the wax paper. Use a teaspoon to drizzle the melted milk chocolate in a pattern on the white chocolate covered graham square. Repeat with all graham cracker squares. Note: when one tray of grahams is completed, stick it in the refrigerator for 15 minutes while you work on the second tray, then refrigerate the second tray for 15 minutes. You can remove them from the refrigerator once the chocolate has hardened.