Homemade Moon Pies Recipe
Rich chocolate shells, fluffy vanilla marshmallow, and golden graham crackers make these Homemade Moon Pies an irresistible mashup of classic campfire flavors and easy indoor comfort.
Servings: 12
Calories: 601kcal
Ingredients
- 3 cups granulated sugar
- 1 1/4 cups light corn syrup
- 1 1/2 cups water divided
- 1/2 tsp salt
- 4 packets unflavored gelatin
- 1 Tbsp + 1 teaspoon vanilla extract or paste
- 1 Tbsp butter
- 1 cup powdered sugar
- 12 graham cracker sheets
- 2 cups chocolate chips (I did 1 1/2 milk, 1/2 semisweet)
- 1 Tbsp shortening or coconut oil
- 1/2 cup mini chocolate chips or chocolate shavings
Instructions
- Use 1 tablespoon of butter to grease a 9x13" baking pan. Generously coat the pan with powdered sugar, saving the remaining powdered sugar for later.
- In a large saucepan set over medium heat, combine ¾ cup water, granulated sugar, corn syrup, and salt. Bring to a boil and continue cooking until the mixture reaches 240 degrees Fahrenheit (115 degrees Celsius), about 8 to 10 minutes. While the mixture is cooking, in the bowl of a stand mixer, add the remaining ¾ cup of water and the 4 gelatin packets. Using the whisk attachment, stir on low until the gelatin softens and begins to bloom.
- With mixing speed on low, pour in the hot sugar mixture, then increase the speed to high. Beat until the mixture becomes stiff, about 12 minutes. Add the vanilla and beat for 3 more minutes.
- Pour the mixture into the prepared pan and let it rest for 4 hours or until firm (it will still jiggle slightly once set, and that’s completely normal).
- Once the marshmallows are set, use a knife to go around the edges of the pan. Turn the pan onto a surface covered in powdered sugar. Tap to release. You should have one large sheet of marshmallow. Using a 2.5" to 3" cookie cutter, cut out 12 circles. Roll the edges in powdered sugar to prevent them from sticking. Save or use the remaining marshmallow scraps. Next, cut out 24 graham cracker circles.
- In a 2 cup glass measuring cup, add the chocolate and melt in the microwave until smooth, being careful not to burn it. Stir in the shortening or coconut oil.
- To assemble, place a small amount of melted chocolate onto the center of each graham cracker. Place a marshmallow on top, then sandwich with another graham cracker. Let them sit for 10 minutes. Dip each sandwich into the remaining chocolate, place on wax paper, and sprinkle with mini chocolate chips or chocolate shavings. Let them sit for another 10 minutes before transferring to the refrigerator for an additional 20 minutes.
- Remove from the refrigerator, set on the bottom of a stockpot, and toast the edges of the marshmallows with a kitchen torch. Serve and enjoy immediately.
Notes
STORE Moon Pies with Homemade Marshmallows in an airtight container in the refrigerator for up to 5 days. Separate layers with wax or parchment paper to prevent sticking. If you'd like to FREEZE them, wrap each moon pie in plastic wrap and place in a freezer-safe bag.
They’ll stay good frozen for up to 2 months. Thaw in the fridge overnight before serving. Let them come to room temperature and re-toast the marshmallow with a torch if desired for that melty edge.
Nutrition
Calories: 601kcal | Carbohydrates: 122g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 227mg | Potassium: 114mg | Fiber: 1g | Sugar: 112g | Vitamin A: 46IU | Vitamin C: 0.05mg | Calcium: 48mg | Iron: 1mg
