A Recipe for Moon Pies

A Recipe for Moon Pies

Homemade Southern Legends

Moon Pies

  • 3 cups all purpose flour
  • 2.5 cups graham flour
  • 3/4 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1.5 cups unsalted butter, cut into cubes
  • 1/2 cup dark brown sugar
  • 1/2 cup molasses
  • 1/4 cup milk
  • 1 teaspoon pure vanilla extract

 

  • 2 egg whites

  • Pinch cream of tartar

  • Pinch salt

  • 2/3 cup light corn syrup

  • 2 teaspoons vanilla extract

  • 1 cup powdered sugar, sifted

 

  • 15 oz semi sweet chocolate (chips or bar)
  • 1/4 cup vegetable oil

 

Mix flours, salt, baking soda, baking powder and cinnamon in a large bowl until incorporated.

Beat butter with mixer (hand held or standing) until fluffy.

Add in sugar and extract to butter, beat until well combined.

Add the dry ingredients to butter mixture and beat until crumbly and then add molasses.

Chill dough for one hour, preheat oven to 350°.

Roll dough out on lightly dusted surface (dough should be about ¼ inch thick).

Cut out circles with cookie cutter.

Place on sheet pan and bake until edges are slightly brown, about 15 minutes.

Let cool completely.

 

The Filling:

Beat the the egg whites with the cream of tartar and salt until firm peaks form. 

In a small saucepan, boil the corn syrup over high heat (without stirring) until it registers 230 degrees F on a candy thermometer.

Slowly drizzle corn syrup into the egg whites. Beat at high speed for 2 minutes.

Reduce the speed to medium-low. Beat in the vanilla extract and powdered sugar.

Spread marshmallow creme on half of the cooled cookies. Top with another cookie to make a sandwich.

Place marshmallow sandwiches in freezer for 30 minutes.

 

*For a simpler filling:  just use Marshmallow Fluff.

 

Chocolate Covering:

Using a double boiler (or a bowl set over barely simmering water), melt chocolate and oil, stirring occasionally.

Carefully dip each sandwich in the chocolate until covered and transfer to a cooling rack with parchment paper underneath.

After about 20 minutes, transfer to a pan and let sit at room temperature until the coating is firm (this may take several hours).

Store these in an airtight container.

 

 

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