Moon Pies

Moon Pies
You can never have too many dessert recipes, so give Moon Pies a try. One serving contains 263 calories, 4g of protein, and 11g of fat. This recipe serves 24. Head to the store and pick up flour, honey, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

1
Preheat oven to 350°F.
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OvenOven
2
Combine flours, sugar, baking soda, and salt in the bowl of a food processor and pulse until thoroughly combined.
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Baking SodaBaking Soda
SugarSugar
SaltSalt
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Food ProcessorFood Processor
BowlBowl
3
Add butter and pulse, scraping down sides as necessary until pea-sized chunks remain, 1 to 2 minutes.
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ButterButter
4
In a medium bowl whisk together honey, milk, and vanilla until thoroughly combined. Stream mixture into the food processor while running; dough should come together in a ball after a minute or two.
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VanillaVanilla
DoughDough
HoneyHoney
MilkMilk
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Food ProcessorFood Processor
WhiskWhisk
BowlBowl
5
On a lightly floured surface roll dough out to 1/8” thick. Using your biscuit or cookie cutter, cut out 48 rounds and transfer to parchment lined baking sheets.
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BiscuitsBiscuits
CookiesCookies
DoughDough
RollRoll
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Baking SheetBaking Sheet
Cookie CutterCookie Cutter
6
Prick cookies with a fork and bake for 8-10 minutes or until dry to the touch and golden brown.
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CookiesCookies
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OvenOven
7
Remove from baking sheet and transfer to wire rack to cool completely.
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Baking SheetBaking Sheet
Wire RackWire Rack
8
In the bowl of an electric mixer, sprinkle gelatin evenly over 1/3 cup of cold water. Allow gelatin to soften, about 5 minutes.
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GelatinGelatin
WaterWater
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Hand MixerHand Mixer
BowlBowl
9
In a small saucepan, combine 1/4 cup of water, sugar, and vanilla and stir over medium-high heat until sugar is dissolved.
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VanillaVanilla
SugarSugar
WaterWater
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Sauce PanSauce Pan
10
Stop stirring, and place a candy thermometer into sugar water, wiping any sugar crystals from the side with a wet brush. Boil sugar until temperature reaches the "soft-ball stage" (238°F), and don’t take your eyes off it. Timing is everything in confection and you don’t want the syrup to crystallize. Once 238°F is reached, remove from heat. Working quickly, add syrup to softened gelatin, using the whisk attachment of an electric mixer, hand-stir the mixture for a few minutes as it cools.
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GelatinGelatin
SyrupSyrup
SugarSugar
WaterWater
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Candy ThermometerCandy Thermometer
Hand MixerHand Mixer
WhiskWhisk
11
Beat on medium high with the whisk attachment until soft peaks form and the white fluffy mixture holds shape, about 10 minutes.
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WhiskWhisk
12
Working quickly, spoon marshmallow mixture on 24 of the cooled graham crackers then top with the remaining grahams. You'll want to use enough marshmallow to fill the middle without oozing out the sides (about one tablespoon of marshmallow mixture per sandwich). Return graham sandwiches to wire racks and chill in the refrigerator for about 20 minutes.
Ingredients you will need
Graham CrackersGraham Crackers
MarshmallowsMarshmallows
13
While graham sandwiches chill, bring water to a simmer in a double boiler. Break up chocolate into pieces and add to top of double boiler. Once chocolate has melted, let cool 5 minutes, then spoon over graham sandwiches. Use the back of the spoon to smooth the chocolate in a circular motion to get it to spill over the sides evenly. Return racks to the refrigerator for at least 20 to 30 minutes for chocolate to harden. Store in the refrigerator until ready to serve.
Ingredients you will need
ChocolateChocolate
WaterWater
Equipment you will use
Double BoilerDouble Boiler
DifficultyExpert
Ready In2 hrs
Servings24
Health Score1
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