Break up your chocolate bars into a heatproof bowl and set over a pan of barely simmering water. Do not boil!

Slowly allow the chocolate to melt, stirring every once and a while, until the chocolate is completely melted and smooth.

Remove your chocolate from the heat.

To dip the crackers, remove a sheet of graham crackers from the package and carefully break in half to make two squares. 

Dip one square into the chocolate mixture and using a fork, gently flip and coat in the melted chocolate.

Once the graham cracker looks fully coated, lift out of the bowl with a fork, give it a little jiggle until the top looks smooth, and allow the excess chocolate to drip off back into your dipping bowl.

Gently set the graham cracker down onto a parchment lined sheet pan and repeat the dipping and jiggling process until you run out of grahams and chocolate.

Once all your graham crackers are coated, you can decorate with various candy toppings or a sprinkle of sea salt.

Pop your decorated crackers in the fridge until the chocolate is no longer wet to the touch about 1 to 2 hours.

Once the chocolate is firm, remove from the fridge and allow to set completely at room temperature, loosely covered or even uncovered, overnight before packaging or storing.