Moon Pies


Fourteen homemade Moon Pies took me approximately 37 hours to make. Giver or take 33 hours.

Nothing was going to stop me from making the party favors from scratch. Nothin’.

The first go around was yummy, but a bit of a messy, squish cookie.


Looks more like an ice cream sandwich, right?

My first go-round involved a crummy (and crumby) graham cracker recipe, marshmallow fluff made without a candy thermometer and Costco chocolate chips. Overall decent, but nothing super special.

Second attempt worked out much, much better.



I found a graham cracker recipe that rocked. Grabbed a $6 candy thermometer from Sprouts and learned the power of sugar boiled to 240 degrees. Scored a super salivating caramel recipe and finally, bought the expensive chocolate chips for melting into ganache.

The result? Something truly naughty. One bite is enough, seriously. I’m not saying it the way some people say, “I just have to remind myself to eat!” kind of way. One bite really is enough. You won’t stop there, though. You’ll probably eat half a pie before excusing yourself to lie on the couch. Unless of course you are one of the “I just never remember to eat” kind of people. Then, you may actually stop at one bite. Whatever to you.

Back to making 14 Moon Pies.

I did it.

I had to freeze them overnight, so they wouldn’t melt by party time. My kitchen has felt the pains of war. My glutes are insanely sore from a Yoga Strength Fusion class I took yesterday. One of those things is not like the other.

Here we go. Get your aprons and stretch those Hammies. This ain’t easy, friends.

Graham Crackers
Recipe Type: cookies
Author: Food It Forward – Written by [url href=”” target=”_blank” title=”graham”]BrownEyedBaker[/url]
Prep time:
Cook time:
Total time:
I doubled this recipe and cut the grahams with a 3″ biscuit cutter.
  • 1½ cups all-purpose flour
  • 1 & 1/3 cups graham flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup unsalted butter, at room temperature
  • 2/3 cup dark brown sugar
  • 3 tablespoons honey
  1. In a medium bowl, whisk together both flours, the baking soda and salt; set aside.
  2. In a large bowl, combine the butter, brown sugar and honey, and beat at medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the flour mixture and mix on low speed just until blended and the dough comes together, about 30 seconds.
  3. Transfer the dough onto a piece of plastic wrap, press into a 7-inch square, and wrap tightly. Refrigerate for at least 2 hours, or up to 5 days.
  4. When ready to bake the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
  5. On a lightly floured surface, roll out the dough to a 1/8-inch thickness and cut.
  6. Bake the cookies for 10 minutes and then rotate the baking sheet. Bake for another 6 to 8 minutes, or until the cookies are dark golden brown and just firm to the touch. Let cool for a minute on the baking sheets, then transfer to a cooling rack. Let cool completely (they will crisp up as they cool). Store in an airtight container for up to 5 days.
Marshmallow Fluff
Author: Food It Forward – Written By [url href=”” target=”_blank” title=”gabel”]Growing Up Gabel[/url]
Prep time:
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I made two batches of this to create 14 Moon Pies.
  • ¾ cup sugar
  • ½ cup light corn syrup
  • ¼ cup water
  • ⅛ teaspoon salt
  • 2 large egg whites
  • ¼ teaspoon cream of tartar
  • 1½ teaspoons vanilla extract
  1. In a small pan, mix together sugar, corn syrup, water and salt. Attach a candy thermometer to the side of the pan, making sure it does not touch the bottom of the pan. Set aside.
  2. In the bowl of a stand mixer, combine egg whites and cream of tartar. Begin to whip on medium speed using the whisk attachment.
  3. Meanwhile, turn burner on high and put the pan with the sugar mixture on the heat. Allow mixture to come to a boil and heat to 240 degrees, stirring occasionally.
  4. The goal is to get the egg whites whipped to soft peaks and the sugar syrup heated to 240 degrees at close to the same time. Just stop whipping the egg whites when they reach soft peaks.
  5. When the sugar has reached 240 degrees, turn mixer on to low. Add a small amount of the hot sugar mixture and allow to mix. Add another small amount of the sugar mixture. Continue to add mixture slowly so you don’t scramble the eggs.
  6. Once all the sugar has been added to the egg whites, turn up the speed of the mixer and continue to beat mixture for about 7-9 minutes or until the fluff is stiff and glossy. At about the 5 minute mark, add vanilla extract.
  7. Use fluff immediately or store in an air tight container in the refrigerator for up to 2 weeks.
Caramel Sauce
Author: The Joy of Cooking
Serve warm or at room temperature. The sauce can be covered and refrigerated for up to 1 month; it will become solid. Reheat or set out at room temperature before using.
  • 1 cup granulated sugar
  • 1/4 cup water
  • 8 Tablespoons (4-ounces) unsalted butter, cut into pieces
  • 1/2 cup heavy cream, not ultra-pasturized
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon sea salt flakes (kosher salt can be substituted)
  1. In a medium, heavy-bottomed saucepan add the sugar and evenly pour the water over top.
  2. Place the pan over medium-high heat and swirl the pan gently until the sugar is dissolved and the syrup is clear.
  3. Avoid letting the syrup boil. Increase the heat to high, cover the saucepan with a tight fitting lid, and boil the syrup for 2 minutes.
  4. Uncover the saucepan and continue to boil the syrup until it begins to darken around the edges.
  5. Gently swirl the pan until the syrup turns a deep amber and begins to smoke. Remove from the heat and add the butter.
  6. Gently stir the mixture until the butter is incorporated.
  7. Add the cream and stir to combine. If the sauce becomes lumpy with hard clumps, set the pan over low heat and stir until smooth.
  8. Turn off the heat and stir in the vanilla and salt.
Chocolate Ganache
Recipe Type: Sauces & Dips
Author: Food It Forward
  • 8 oz. good quality semi-sweet chocolate
  • 4 oz. heavy cream
  1. Melt both ingredients in a small pot, over low heat, stirring often. A double boiler can be used, if desired. If you choose to microwave melt, be sure to stir every 30 seconds.


Assembling your moon pies is where the mess comes in. Embrace the sticky mess, you have no choice.

Be sure your cookies are cooled. Line two large cookie sheets with parchment or wax paper and be sure you have room in your fridge to fit the pans.

Take one cookie at a time and spread the top and bottom of a with plenty of marshmallow fluff, drizzle as much caramel as desired over the top, then sandwich it between two more cookies. Place on lined pan. Repeat until all cookie sandwiches are created. Next, pour cooled ganache over each stack of cookies, ensuring there is enough chocolate to cover the entire cookie and drip over the sides.

Let the cookies set in your fridge overnight, or as long as you can stand it.

Get some Wet Wipes and go to town.

Seriously, walk to town. These have so many calories. Then, walk back. There, you’ve burned off half.




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