My mom in 1940 used to coat/frost regular boxed graham crackers with
chocolate which hardened enough to eat without coating our hands. It was
thin, but not brittle. I have occasionally, but seldom, seen these in
"Borders" at the coffee counter.

I would like to make something similar, but don't want to put a packaged
frothy frosting or a "boiled to a certain degree candy-like" fudge on top.

Does anyone have any ideas about this or remember their mom doing the same
and have a suggestion?

Thanks,
Dee