Forget the stress of complicated holiday desserts — these 14 Christmas bark recipes come together in minutes using graham crackers as the base. Perfect for last-minute gift-giving or festive snacking, each variation is as easy as it is delicious. Keep reading for your new holiday favorite!
Classic Chocolate Graham Cracker Bark
Buckle up, chocolate lovers, because this no-bake bark is about to become your new BFF. It’s crunchy, creamy, and covered in festive sprinkles—perfect for when you need a sweet treat in a snap.
Serving: 12 | Prep Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
For the Bark
- 4 sheets full-size graham crackers (about 1 sleeve)
- 1 cup dark chocolate chips (or chopped dark chocolate)
- 1 teaspoon coconut oil or vegetable oil (optional, for smoother melting)
- 2 tablespoons festive sprinkles
Instructions
- Line a baking sheet with parchment paper. Arrange graham crackers in a single layer, breaking to fit if needed, but keep them close together.
- In a microwave-safe bowl, combine dark chocolate chips and coconut oil (if using). Microwave in 30-second bursts, stirring between each, until fully melted and smooth. Tip: Don’t overheat or chocolate will seize.
- Pour the melted chocolate over the graham crackers and spread evenly with an offset spatula, covering all cracks. Tip: Work quickly so chocolate stays liquid.
- Immediately sprinkle festive sprinkles over the chocolate while still wet. Press lightly so they stick.
- Place the baking sheet in the refrigerator for at least 30 minutes, until chocolate is completely set and firm.
- Once set, break the bark into irregular pieces along the graham cracker lines. Tip: Use your hands for rustic shards or a knife for cleaner edges.
Just one bite and you’ll get that satisfying crunch from the graham crackers, followed by velvety dark chocolate that hits all the right notes. Pack it in a cute jar for gifting or stash it in the fridge for emergency dessert missions.
White Chocolate Peppermint Bark
Peppermint and white chocolate are a match made in holiday heaven, but let's be real—this bark is basically a cookie sheet of happiness you can break apart with your bare hands (and no one's judging). It's ridiculously easy, requires zero baking skills, and is perfect for gifting to everyone you love (or just keeping for yourself). Honestly, who doesn't love a treat that doubles as a stress-relief activity?
Serving: 12 | Prep Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
- 12 oz white chocolate chips
- 9 full sheets graham crackers
- 1/2 cup crushed peppermint candies (about 6 candy canes)
- 1 tsp coconut oil (or vegetable shortening)
Instructions
- Line a baking sheet with parchment paper. Arrange graham crackers in a single layer, breaking them as needed to fit without overlapping.
- In a microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each, until the chocolate is completely smooth and melted. (Tip: High-quality white chocolate with cocoa butter melts more smoothly and tastes creamier. If the mixture seizes, add another teaspoon of coconut oil and stir.)
- Pour the melted white chocolate over the graham crackers, then use an offset spatula to spread it evenly, covering the crackers completely.
- While the chocolate is still wet, sprinkle the crushed peppermint candies evenly over the top—go for a mix of fine dust and small chunks for texture. Gently press them in with your fingers or the spatula so they stick.
- Place the baking sheet in the refrigerator for at least 30 minutes, or until the chocolate is fully set and firm to the touch. (Tip: For faster setting, pop it in the freezer for 15 minutes. The bark should lift cleanly off the parchment.)
- Once set, lift the parchment paper and break the bark into irregular pieces—this is the fun, cathartic part. Store in an airtight container in the fridge or a cool place for up to two weeks (if it lasts that long).
Every bite delivers that crisp snap, creamy melt, and bold peppermint kick—a festive trifecta. This bark says 'I cooked' without the oven drama, making it perfect for holiday parties or last-minute gift boxes. Honestly, it's dangerously snackable; you've been warned.
Milk Chocolate Toffee Bark
Pour yourself a glass of milk and get ready for a salty-sweet crunch-fest! This Milk Chocolate Toffee Bark is ridiculously easy—just layer graham crackers, melted chocolate, toffee bits, and almonds, then let the fridge do the work. Perfect for when you need a last-minute dessert that looks like you spent hours.
Serving: 16 | Prep Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
Base
- 8 full graham cracker sheets
Topping
- 2 cups milk chocolate chips
- 1 cup toffee bits (such as Heath)
- ½ cup slivered almonds
- ¼ teaspoon flaky sea salt (optional)
Instructions
- Line a 9×13-inch baking sheet with aluminum foil, leaving overhang on the sides for easy removal. Arrange the graham cracker sheets in a single layer on the foil, breaking a few to fill gaps if needed.
- Melt the milk chocolate chips in a microwave-safe bowl in 30-second bursts, stirring after each, until smooth and fully melted. (Tip: Don’t rush—overheated chocolate will seize up and turn grainy.)
- Pour the melted chocolate over the graham crackers and spread it evenly with a spatula to coat every cracker. Work quickly so the chocolate stays fluid.
- Sprinkle the toffee bits evenly over the melted chocolate, then scatter the slivered almonds on top. Finish with a pinch of flaky sea salt, if using. (Tip: Toasting the almonds in a dry skillet for 2-3 minutes before adding gives them extra nuttiness.)
- Refrigerate the bark, uncovered, for at least 1 hour, or until the chocolate is completely set and firm to the touch. (Tip: No peeking! Let it chill undisturbed for a clean break.)
- Lift the foil overhang to remove the bark from the pan. Break into irregular pieces with your hands—no knife needed here. Store in an airtight container in the fridge for up to a week.
Yield: a glorious tray of shatteringly crisp bark that’s part candy bar, part cookie. The buttery graham cracker base meets creamy milk chocolate, crunchy toffee bits, and nutty almonds—each bite is a little symphony. Serve it alongside vanilla ice cream or crumble it over yogurt for a next-level sundae.
S’mores Graham Cracker Bark
Ditch the campfire because this S'mores Graham Cracker Bark brings all the smoky, gooey, toasty vibes without the mosquito bites. Perfect for when you want that campfire taste but can't be bothered with kindling—or bugs.
Serving: 10 | Prep Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
- 4 full graham cracker sheets
- 1 cup semi-sweet chocolate chips
- 1/2 cup mini marshmallows
- 1 tablespoon unsalted butter
Instructions
- Preheat your broiler to high and line a baking sheet with parchment paper.
- Arrange the graham cracker sheets in a single layer on the prepared baking sheet, breaking them as needed to fit without overlapping.
- In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring after each, until completely melted and smooth. (Tip: Use reduced power to prevent scorching.)
- Pour the melted chocolate over the graham crackers and spread it evenly with a spatula to cover all the crackers.
- Sprinkle the mini marshmallows evenly over the chocolate layer. (Tip: Press them in lightly so they stick.)
- Place the baking sheet under the broiler on the middle rack and broil for 1–2 minutes, watching closely, until the marshmallows are puffed and golden brown. (Tip: Rotate the pan halfway for even browning.)
- Remove from the oven and let cool completely on a wire rack. For faster setting, refrigerate for 10 minutes. Once firm, break the bark into pieces.
Kiss your campfire goodbye—this bark delivers all the s'mores magic in 10 minutes flat. The crunch of the graham, the melty chocolate, and the torched marshmallow top make for an irresistible treat. Break it up and watch it disappear at your next gathering.
Cranberry Pistachio Bark
Ready to unleash your inner dessert boss? This Cranberry Pistachio Bark is the easiest holiday cheat code—no baking, no fuss, just pure white chocolate magic on a crunchy graham cracker base. It’s so good, you’ll hide it from your own family.
Serving: 12 | Prep Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
- 9 whole graham crackers (one sleeve)
- 2 cups (12 oz) white chocolate chips or chopped white chocolate
- 1/2 cup dried cranberries
- 1/2 cup shelled pistachios, roughly chopped
Instructions
- Line a 9×13-inch baking sheet with parchment paper or a silicone mat. Arrange graham crackers in a single layer, breaking them if needed to fit snugly. (Tip: Keep crackers touching for even bark.)
- Melt white chocolate in a microwave-safe bowl in 30-second bursts, stirring after each, until smooth. (Warning: White chocolate seizes easily, so go slow and don't overheat!)
- Pour melted chocolate over graham crackers and use an offset spatula to spread it evenly to the edges. Work quickly while the chocolate is warm.
- Immediately sprinkle dried cranberries and chopped pistachios over the chocolate, pressing them in gently with your fingers so they stick.
- Refrigerate for at least 30 minutes, until the chocolate is completely firm and set. (Patience is key—don't rush or the bark will be messy.)
- Once set, lift the bark out of the pan using the parchment and break it into irregular pieces with your hands or a knife. (Tip: For clean shards, let it sit at room temp 2 minutes before breaking.)
But wait—there’s more. Bite into a piece and you’ll get that crisp cracker snap, creamy chocolate melt, chewy cranberry pop, and nutty crunch all at once. Serve it on a holiday platter, gift it in a pretty tin, or eat it straight from the fridge (no judgment).
Turtle Graham Cracker Bark
Wanna feel like a dessert genius in under 20 minutes? This Turtle Graham Cracker Bark is your ticket — no baking degree required, just a little bit of sugar, butter, and patience (okay, maybe a lot of patience for the chocolate to set).
Serving: 12 | Prep Time: 10 minutes | Cooking Time: 12 minutes
Ingredients
- 12 full sheets graham crackers
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Arrange graham crackers in a single layer on the prepared sheet, breaking to fit if needed. Pack them tightly but don't overlap.
- In a medium saucepan, melt butter over medium heat. Add brown sugar and stir until combined. Bring to a full boil and cook for 3 minutes without stirring — this ensures proper caramelization.
- Remove from heat and stir in vanilla extract and salt. Be careful, the mixture is very hot.
- Pour the caramel mixture evenly over the graham crackers. Use an offset spatula to spread it gently without moving the crackers.
- Sprinkle chopped pecans evenly over the caramel.
- Bake for 10-12 minutes, until bubbly and golden brown. Rotate the pan halfway through for even baking.
- Remove from oven and let cool on a wire rack for 5 minutes.
- Place chocolate chips in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until completely smooth and melted.
- Drizzle the melted chocolate over the warm bark using a fork — flick it for a decorative drizzle effect.
- Allow the bark to set completely at room temperature (about 30 minutes) or speed up in the refrigerator. Break into irregular pieces and serve.
Perfectly crunchy, gooey, and chocolatey, this bark is the ultimate snacking victory. Break it up and serve on a platter for parties, or stash it in your secret snack drawer — no judgment here.
Gingerbread Spice Bark
Forget everything you thought you knew about holiday bark—this white chocolate version is a total game changer, packing all the gingerbread vibes without the cookie dough fuss.
Serving: 12 | Prep Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
- 12 oz white chocolate chips
- 4 sheets graham crackers
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 cup chopped candied ginger (optional)
Instructions
- Line a baking sheet with parchment paper.
- Arrange graham crackers in a single layer on the sheet, breaking them if needed to fit, leaving small gaps between pieces.
- Place white chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until fully melted and smooth (about 1.5 minutes total). Tip: Stirring after each interval prevents overheating and scorching.
- Stir in ground ginger, cinnamon, nutmeg, and cloves until well combined. Tip: Work quickly—the chocolate will start to thicken as it cools.
- Pour the spiced white chocolate over the graham crackers, using a small offset spatula to spread evenly, covering every cracker completely. Tip: Spread quickly to avoid uneven patches as the bark sets fast.
- If using, sprinkle chopped candied ginger evenly over the top before the chocolate sets.
- Refrigerate for at least 1 hour, until the bark is completely firm and snaps when broken. Tip: Don't rush this—under-chilled bark will be messy to break.
- Once set, remove from fridge and break into irregular pieces by hand or with a knife. Store in an airtight container in the fridge.
Unlike standard bark that can be overly sweet, the warming spices balance the richness of the white chocolate perfectly. Break it into craggy pieces and serve on a holiday platter, or wrap in cellophane bags for edible gifts. Each bite offers a satisfying crunch from the graham cracker and a burst of gingerbread flavor.
Coconut Almond Bark
Zipping into snack time with a bark that's basically a candy bar pretending to be healthy—dark chocolate, toasted coconut, and crunchy almonds all riding on a graham cracker crust. It's so easy, you'll feel like a dessert genius with zero oven drama.
Serving: 8 | Prep Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
- 6 sheets graham crackers
- 2 cups dark chocolate chips
- 1 cup unsweetened coconut flakes
- 1/2 cup slivered almonds
- 1/4 teaspoon flaky sea salt
Instructions
- Preheat oven to 350°F. Spread coconut flakes and slivered almonds on a rimmed baking sheet in a single layer.
- Toast for 5-7 minutes, stirring halfway, until coconut is golden and almonds are fragrant. Watch closely—coconut burns fast!
- Line a large baking sheet with parchment paper. Arrange graham crackers in a single layer, breaking some to fill gaps if needed.
- Melt dark chocolate chips in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth. Or use a double boiler.
- Pour melted chocolate over graham crackers and spread evenly with a spatula, covering all surfaces. Tip: work quickly so chocolate stays fluid.
- Sprinkle toasted coconut and almonds evenly over the chocolate, then gently press them in with your fingers. Add a pinch of flaky sea salt.
- Refrigerate for at least 30 minutes until the chocolate is fully set and firm. Let it sit at room temperature for 5 minutes before breaking into rustic pieces to avoid shattering.
Every bite hits that perfect balance of creamy, crunchy, and salty-sweet. Eat it straight off the parchment, crumble it over vanilla ice cream, or stuff it into a weekend hiking snack bag—just don't expect leftovers.
Red and Green Sprinkle Bark
Ditch the boring chocolate bark and make way for a festive, crunchy masterpiece that's as easy as it is adorable. This red and green sprinkle bark on graham crackers is the perfect no-bake treat for any holiday celebration.
Serving: 12 | Prep Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
For the Bark
- 2 cups white chocolate chips
- 5 full sheets graham crackers
- 2 tablespoons red sprinkles
- 2 tablespoons green sprinkles
- 1 teaspoon vegetable oil (optional, for thinning)
Instructions
- Line a baking sheet with parchment paper. Arrange graham crackers in a single layer, breaking them to fit as needed, leaving a small space between pieces.
- Place white chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until completely smooth and melted. If the chocolate is too thick, stir in 1 teaspoon of vegetable oil for a silkier consistency.
- Pour the melted white chocolate over the graham crackers, using an offset spatula to spread it evenly to the edges and into the cracks.
- Immediately sprinkle the red and green sprinkles evenly over the wet chocolate before it starts to set.
- Refrigerate the bark for at least 30 minutes, or until the chocolate is fully firm and no longer sticky to the touch.
- Once set, break the bark into rustic pieces of your desired size. Store in an airtight container in the refrigerator for up to a week.
Dive into the crunch of the graham crackers and the creamy sweetness of white chocolate, punctuated by pops of festive color. Serve this bark as a standalone snack, or crumble it over ice cream for an extra-special dessert.
Peanut Butter Cup Bark
A bark so good, you'll be tempted to skip dinner and go straight to dessert. This Peanut Butter Cup Bark is a salty-sweet, crunchy-chewy masterpiece that comes together in minutes — and disappears even faster.
Serving: 12 | Prep Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
Base
- 1 sleeve graham crackers (about 9 sheets)
Chocolate Layer
- 1 ½ cups semi-sweet chocolate chips
- 1 tablespoon coconut oil (optional, for smoothness)
Toppings
- 1 cup mini peanut butter cups, halved
- ½ cup salted peanuts, roughly chopped
- ¼ cup creamy peanut butter, warmed
Instructions
- Line a rimmed baking sheet with parchment paper. Arrange graham crackers in a single layer, breaking to fit if needed. Set aside.
- In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until fully melted and smooth. (Tip: Don't overheat or chocolate will seize.)
- Pour the melted chocolate over the graham crackers and spread evenly with an offset spatula to cover completely.
- While chocolate is still wet, scatter chopped peanut butter cups and peanuts over the top. Drizzle warmed peanut butter over the bark. (Tip: To warm peanut butter, microwave for 15-20 seconds until runny.)
- Refrigerate for at least 1 hour until firm. Once set, break into pieces. (Tip: For clean breaks, let the bark sit at room temperature for a few minutes before breaking.)
J ust when you think it can't get better, the crunch of the graham cracker base meets the creamy chocolate and peanut butter, all tied together with a salty peanut finish. Serve it as a party platter centerpiece or smuggle pieces into your purse for emergency snacking — we won't tell.
Eggnog Graham Cracker Bark
Ever wondered what happens when eggnog gets a crunchy, chocolatey makeover? This Eggnog Graham Cracker Bark is your holiday shortcut to sweet, spiced bliss—no eggnog required, just white chocolate, nutmeg, and a sprinkle of holiday magic.
Serving: 12 | Prep Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
- 12 full sheets graham crackers
- 1 (12 oz) bag white chocolate chips
- 1/4 cup eggnog
- 1/2 teaspoon ground nutmeg, plus more for garnish
Instructions
- Line a rimmed baking sheet with parchment paper. Arrange graham crackers in a single layer, breaking to fit if needed. (Tip: Parchment makes removal a breeze.)
- In a microwave-safe bowl, combine white chocolate chips and eggnog. Microwave in 30-second bursts, stirring after each, until smooth and fully melted. (Tip: Don’t overheat—white chocolate seizes easily!)
- Stir in 1/2 teaspoon nutmeg until evenly incorporated. If mixture seems thick, add another tablespoon of eggnog to thin it out.
- Pour the melted chocolate mixture over the graham crackers. Use an offset spatula to spread it evenly, covering all crackers. (Tip: Work quickly before it sets.)
- Sprinkle extra nutmeg over the top for a festive finish.
- Refrigerate until completely firm, at least 1 hour. (Tip: Let it set fully for clean breakage.)
- Once firm, break bark into uneven shards. Store in an airtight container in the fridge.
Rich, creamy, and perfectly spiced, this bark is a holiday snacker’s dream. Crumble it over ice cream or package it up for gifting—just be prepared to hide a batch for yourself.
Mint Chocolate Bark
Zipping through the holidays? This Mint Chocolate Bark is the cheat code to dessert perfection—no oven required, just a few minutes of assembly and a whole lot of crunch.
Serving: 12 | Prep Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
For the Bark
- 9 sheets graham crackers
- 2 cups dark chocolate chips
- 1/2 tsp mint extract
- 1/2 cup crushed candy canes
Instructions
- Line a 9×13-inch baking sheet with parchment paper, leaving overhang for easy removal. Arrange graham crackers in a single layer, breaking to fit if needed.
- In a medium microwave-safe bowl, microwave dark chocolate chips in 30-second bursts, stirring after each, until fully melted and smooth (about 1.5 minutes total).
- Stir in mint extract until well combined.
- Pour melted chocolate over graham crackers and spread evenly with a spatula, covering all edges.
- Immediately sprinkle crushed candy canes over the chocolate, pressing lightly so they stick.
- Refrigerate for at least 30 minutes, until chocolate is firm and set.
- Break or cut into irregular pieces. Store in an airtight container in the fridge for up to 2 weeks.
Keep a stash in the freezer for spontaneous sweet cravings. The crunch of graham meets the snap of candy cane, all wrapped in minty dark chocolate—it's like the holiday spirit in every bite.
Vegan Dark Chocolate Bark
Time to break up with dairy and get cozy with the crunchiest, most chocolatey bark this side of the vegan aisle. This Vegan Dark Chocolate Bark on graham crackers is a snack attack game-changer—perfect for when you need a sweet fix without the guilt. Trust me, even your non-vegan friends will be begging for the recipe.
Serving: 8 | Prep Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
- 1 1/2 cups dairy-free dark chocolate chips
- 1 tbsp refined coconut oil
- 1/2 cup crushed vegan graham crackers
- 1/4 cup dried cranberries
- 1/4 cup chopped almonds
- 1/4 cup toasted coconut flakes
- 1/4 tsp flaky sea salt
Instructions
- Line a baking sheet with parchment paper.
- In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring each time, until melted and smooth. (Tip: don't overheat or chocolate will seize — stop as soon as it's mostly melted and stir until smooth.)
- Pour melted chocolate onto the prepared baking sheet and spread into an even rectangle about 1/4 inch thick.
- Sprinkle crushed graham crackers evenly over the chocolate.
- Scatter dried cranberries, chopped almonds, and toasted coconut flakes on top.
- Lightly press the toppings into the chocolate with your fingers or a spatula so they stick. (Tip: pressing ensures every bite has a little of everything.)
- Sprinkle flaky sea salt over the bark.
- Refrigerate for at least 30 minutes until completely firm. (Tip: for cleaner breaks, let it chill 1 hour.)
- Once firm, break into irregular pieces or cut into squares with a sharp knife.
The contrast between the smooth, rich chocolate and the crunchy, salty-sweet toppings is pure bliss. Serve it as a dessert on its own, crumbled over vegan ice cream, or gift it in a cute jar for instant popularity.
Gluten-Free Graham Cracker Bark
Here's the gluten-free graham cracker bark that'll make you forget regular graham crackers exist. It's crunchy, chocolatey, and totally celiac-safe. Let's get baking!
Serving: 12 | Prep Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 8 full sheets gluten-free graham crackers
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup packed light brown sugar
- 1 cup dark chocolate chips or chopped dark chocolate
- 1/2 cup chopped pecans or almonds
- 1/4 teaspoon flaky sea salt (optional)
Instructions
- Preheat oven to 350°F. Line a 9×13-inch baking sheet with parchment paper, leaving overhang for easy removal.
- Arrange graham cracker sheets in a single layer on the prepared pan, breaking pieces if needed to fit snugly.
- In a small saucepan, melt butter over medium heat. Add brown sugar and stir until dissolved and bubbling, about 2 minutes. (Tip: Watch closely so it doesn't burn.)
- Pour the butter mixture evenly over the graham crackers, spreading with a spatula to coat all surfaces.
- Bake for 8-10 minutes, until bubbly and golden around the edges. (Tip: The sugar mixture will be extremely hot—handle the pan with care.)
- Remove from oven and immediately sprinkle chocolate chips evenly over the hot graham crackers. Let sit for 2 minutes to soften, then spread into an even layer. (Tip: If chips aren't fully melted, return pan to warm oven for 30 seconds.)
- Sprinkle chopped nuts over the chocolate, gently pressing them into the surface.
- Optionally, sprinkle a pinch of flaky sea salt over the top for a savory contrast.
- Let the bark cool completely on a wire rack, then refrigerate for at least 30 minutes until firm and set.
- Lift the parchment to remove the bark, then break into irregular pieces with your hands or a knife.
A spectacular crunch meets rich dark chocolate in every bite. This bark is perfect for snacking, gifting, or crushing over ice cream. Store in an airtight container in the fridge for up to a week.
Conclusion
Many of you love quick holiday treats, and these 14 graham cracker bark recipes deliver! They’re no-fuss, customizable, and perfect for sharing. Try one tonight, comment your favorite, and pin this article for later!
