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Carla Hall Magical Moon Pies

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Make these moon pies for dessert tonight!

1 cup unsalted butter (softened)
3/4 cup powdered sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 cup graham cracker crumbs
1 teaspoon salt
2 cups marshmallow spread
1 tablespoon orange zest
8 ounces bittersweet chocolate
1/2 cup refined coconut oil
2 tablespoons agave or corn syrup

For the Shortbread Cookies: in the bowl of a stand mixer add butter and sugar and mix until light and fluffy. Add vanilla and mix to combine.
In a large bowl, add flour, graham cracker crumbs and salt and whisk to combine. Add the flour mixture gradually to the creamed butter and mix just until a dough forms. Form the dough into 1 1/2-inch log, wrap in plastic, and refrigerate for at least one hour.
Preheat oven to 350ºF. Line a baking sheet with parchment paper.
Remove dough from refrigerator and cut into 1/4-inch thick slices. Place on baking sheet and bake for 12-15 minutes or until golden brown. Remove from the oven to a baking rack and allow to cool completely.
For the Filling: in a medium bowl, add the marshmallow spread and orange zest. Transfer marshmallow mixture to a piping bag or large ziptop bag. Pipe 1 tablespoon of filling in the center of cookie. Top with a second cookie and lightly press to spread to edges. Repeat with remaining cookies. Transfer cookies to a tray and chill in the refrigerator for 15 minutes.
For the Chocolate Glaze: line a baking sheet with parchment paper. In a large bowl add the chocolate, coconut oil and agave and melt over a double boiler or in the microwave, stirring in 30-second intervals. Allow to cool. Using 2 forks, dip each sandwich cookie into chocolate until coated. Arrange on baking sheet and place in the refrigerator. Allow to chill until the chocolate has set, about 1 hour.
Helpful Tip: store the chocolate glaze at room temperature in a squeeze bottle.

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