Moon Pies

Course Dessert

Cuisine American, Southern

Keyword moon-pie-recipe, moon-pies

Prep Time 45

Cook Time 12

Cooling Time 1 30

Total Time 2 27

Servings servings (may vary)

Calories 415kcal

Ingredients

Cookies:
1 1/4 cups finely ground graham cracker crumbs
1 1/4 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
3/4 cup packed light brown sugar
6 Tbsp salted butter
1 tsp vanilla extract
2 Tbsp honey
2 Tbsp whole milk
1 large egg
Filling:
1 7 oz container marshmallow cream
Coating:
24 oz semi sweet chocolate chips i.e. Ghiradelli or melting wafers
2 Tbsp solid vegetable shortening

Instructions

In a medium bowl, use a whisk to sift together graham cracker crumbs, flour, baking powder, baking soda, salt and cinnamon.
In a large mixing bowl, use an electric mixer to cream together brown sugar, butter and vanilla extract. Beat on medium-high speed for 1-2 minutes or until fluffy and combined. Add honey, milk and egg beating until combined. Scrape the bowl.
Gradually add sifted dry ingredients to wet mixture on medium speed, mixing until the dough comes together. Press dough into a flat disk, wrap it in plastic wrap and refrigerate for at least 1 hour to firm.
To Bake: Preheat oven to 325°F. Line two sheet pans with parchment paper. Set aside.
Turn out chilled dough onto a flour-dusted surface, then roll to ¼ inch thick. Cut rounds of cookie dough using a 3-inch round cookie cutter. (Reroll scraps and repeat as needed) Place cookies on a parchment lined baking sheet at least 1 inch apart. Bake for 10 to 12 minutes. Remove from oven cooling on the pans for 5 minutes then to a wire rack to cool completely. (About 30 minutes)
To Assemble: Flip over half of the cooled cookies to the flat bottom side. Lightly coat a spoon with nonstick cooking spray, and spoon approximately 2-3 Tbsp of marshmallow filling into the center of the bottom side of each cookie. Top with the flat side of another cookie gently pressing until you can see the marshmallow come just to the edge to form the sandwich. (Don't spread the marshmallow cream it will spread when you place the second cookie on top.) Repeat process until all are filled. Place onto a parchment lined cookie sheet and freeze for 30 minutes.
To Melt the Chocolate: Place chocolate chips and shortening into a bowl over simmering water. Melt, stirring until completely smooth.
Remove Moon Pies from freezer. Have nearby a sheet pan lined with wax paper lightly sprayed with cooking spray or brushed lightly with vegetable oil for easy release.
Submerge each moon pie in the melted chocolate, using 2 forks to gently lift the sandwiches out of the bowl, allowing excess to drip off. Place onto the wax paper lined sheet pan to set. Repeat until all are coated.
Allow to sit at room temperature until completely set. (You can chill to speed up the process.)
Store a room temperature in an airtight container for up to 4 days.

Notes

- Vegetable Shortening: If your prefer, you can use vegetable oil, canola oil or coconut oil in place of vegetable shortening in the same amount.

- Chocolate: You can use semi-sweet chocolate chips, milk chocolate chips or dark chocolate chips for dipping. I don't recommend using candy coating or almond bark.

- Melting Chocolate: You can melt the chocolate and shortening together in a microwave safe bowl. Use the melt function on the microwave working in 30-second bursts, stopping to stir after each interval. Repeat the melting process until the chocolate is completely smooth.

- Marshmallow Cream: You can use marshmallow cream or marshmallow fluff for the filling.

- Garnish: If you'd like to make these for a special occasion or the holidays, you could decorate them with colorful sprinkles to suit the occasion.

- How Many Will this Recipe Make? The yield may vary slightly depending on the size of the cookie cutter used.

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