Moon Pies

Recipe Source: Donna Preston

Ingredients:

• 1 1/2 cups all purpose flour
• 1 cup whole wheat flour
• 1 cup light brown sugar, packed
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 7 tablespoons unsalted butter, cut into 14 pieces, very cold
• 1/3 cup honey
• 5 tablespoons milk
• 2 tablespoons vanilla extract

Directions:

1. In a food processor, pulse to combine both types of flour, the brown sugar, baking soda, and salt.
2. Add the butter and pulse to a coarse meal. In a separate bowl, whisk together the honey, milk and vanilla extract.
3. Pulse to make a sticky dough. Remove from bowl, separate into two disks, cover with plastic wrap, and refrigerate overnight.
4. Roll it out on a Silpat Mat or parchment paper as the dough will be sticky, and make the cookie cutter cuts right on the mat.
5. Bake the whole thing at 350 for 12 minutes
6. Let sit for about 3 minutes, and then re-cut the circles.
7. Using a spatula remove the baked cookie rounds.
8. They cooled on a wire rack for a good hour or so.
9. Make the Marshmallow Filling

Ingredients:

• 3 envelopes unflavored gelatin
• 1 cup cold water, divided
• 12 ounces sugar (or 1 1/2 cups)
• 1 cup light corn syrup
• 1/4 teaspoon salt
• 2 teaspoon vanilla extract

Directions:

1. In the bowl of a stand mixer, use a fork to whisk together 1/2 cup of cold water and the gelatin. Set aside.
2. Add the sugar, remaining 1/2 cup of cold water, corn syrup, and salt to a small saucepan. Do not stir. Cover, and cook over a medium high heat for 3 minutes.
3. Uncover and reduce heat to medium. Insert a candy thermometer. Bring the mixture to 240 degrees; the softball stage. This will take 10-12 minutes.
4. Begin whisking the gelatin mixture on low. Slowly stream in the hot sugar mixture. When you have added all of the sugar syrup mixture, turn the mixer on high and let 'er rip for about 10 minutes. Add the vanilla. Continue to whisk for another minute or two.
5. Transfer about a third of the mixture to a gallon sized baggie. Aim for a corner. Snip the corner, and pipe the filling onto half of the cookie rounds.
6. Cover with the remaining rounds, set filled cookies aside for up to an hour

Ingredients:

• 23 ounces dark chocolate
• 1/2 cup vegetable oil

Directions:

1. Place the chocolate chips and vegetable oil in a microwave safe bowl. Microwave on high for 1 minute. Stir. Continue to microwave in 30 second increments until the chocolate is melted and well combined with the oil. Stir between microwaving.
2. Place the wire rack of cookies on a rimmed baking sheet. Clear a space in your freezer to accommodate this baking sheet.
3. Use a ladle to drench the filled cookies in melted chocolate.
4. Place the top-half covered cookies in the freezer for about 10 minutes to harden up.
5. Remove the cookies from the freezer. They seem to stick to the rack, so use a fork to flip them over, and repeat the process on the other side. Place in the freezer for another 10 minutes to allow this side of chocolate to harden.