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Spooky Chocolate Covered Monsters with Partake Grahams

No-bake Halloween chocolate graham monsters made with Partake mini grahams.

These Spooky Chocolate Covered Monsters turn a box of Partake mini grahams into a dozen silly, googly-eyed treats in about 15 minutes of hands-on time. There's no baking, no fancy tools, and no wrong way to make a monster.

Each monster sits on a crunchy Partake graham pressed into a sprinkle-flecked milk chocolate base, then gets a coat of brightly colored white chocolate, candy eyes, and a goofy little mouth. It's the kind of Halloween project kids can jump into, and the results look adorable on a party platter, in a lunchbox, or bagged up as a class treat.

The best part? Every monster comes out a little different. Make some green, some purple, some orange, and let everyone design their own creature.

Recipe at a glance

  • Yield: 12 monsters
  • Hands-on time: 15 mins
  • Chill time: 20-30 mins
  • Difficulty: Easy & Kid-friendly

Ingredients

  • 1 cup milk chocolate (chips or chopped bar, dairy-free if preferred)
  • 2 tsp coconut oil, divided
  • 1/8 cup Halloween-themed sprinkles
  • 12 Partake mini grahams (or one snack pack)
  • 1 cup white chocolate (chips or chopped bar, dairy-free if preferred)
  • Food coloring in your favorite monster shades (oil-based or candy coloring works best with chocolate)
  • Candy eyes

Tools

  • Silicone baking mat
  • 2 microwave-safe bowls
  • 2 spoons for stirring
  • Squeeze bottles, one per color
  • Spatula

How to make Halloween chocolate graham monsters

Step 1: Melt the milk chocolate

Combine the milk chocolate and 1 tsp coconut oil in a microwave-safe bowl. Microwave for 30 seconds, stir, and repeat in 30 second increments until completely smooth. Spread it out evenly on a silicone baking mat.


Step 2: Add sprinkles

Scatter sprinkles over the melted milk chocolate while it's still soft.


Step 3: Place the grahams

Arrange the Partake mini grahams in evenly spaced rows on top of the chocolate. Press each one gently so it settles into the base.


Step 4: Make the colored chocolate

Melt the white chocolate with the remaining 1 tsp coconut oil, using the same 30-second microwave method. Pour it into squeeze bottles, then add food coloring to each bottle until you reach your desired monster colors.


Step 5: Decorate your monsters

Cover each graham with colored white chocolate. Attach candy eyes while the chocolate is still wet, then draw on mouths.

Add candy eyes while the chocolate is wet.


Draw on goofy mouths.

Step 6: Chill

Place the mat in the fridge until the chocolate is fully set.


Step 7: Break and enjoy

Break the chocolate apart around each monster and serve.


Tips and variations

  • Keep the chocolate smooth. Microwave in short bursts and stir every time; overheated chocolate turns thick and grainy.
  • Mind your coloring. Water-based liquid coloring can make chocolate seize. Oil-based or candy coloring keeps it silky.
  • Drawing mouths. Save a little white chocolate and tint it black, or use a black decorating gel, for crisp smiles, big mouths, and zigzag grins.
  • Allergy-friendly treats. If you're making these for guests with food allergies, check the labels on your chocolate, sprinkles, and candy eyes to match their needs.

Storage

Store set monsters in an airtight container in the fridge, if they last that long! Let them sit at room temperature for a few minutes before serving if you like a softer bite.

Frequently asked questions

Do these Halloween monsters need to be baked?

No. This is a no-bake Halloween treat. The chocolate is melted in the microwave and sets in the fridge.

Can I make chocolate graham monsters dairy-free?

Yes. Use dairy-free milk and white chocolate, and check the labels on your sprinkles and candy eyes.

What food coloring works best for white chocolate?

Oil-based or candy coloring. Water-based liquid coloring can cause the chocolate to seize.

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