Solar Eclipse Moon Pies

Moon Pie

     It you want to make a hit with your children (or grandchildren), make some homemade moon pies. Sure, you can buy the commercial kind. It’s easier and probably less expensive, but you’re not going to make any memories.

     After a couple of trial runs, invite the kids to your kitchen and get started. Let them do as much as is safely possible. The cookies will be made in three stages: making the sandwich cookies, assembling the moon pies, and dipping the moon pies in chocolate.

     I warn you – it’s messy (and addicting), and don’t expect perfection. What you can expect is a great tasting moon pie made with fresh ingredients. You can also expect lots of smiling chocolate-covered faces, so have your camera ready. 

Moon Pies

yields: About a dozen 2 1/2 inch moon pies prep time: See below cook time: Cook and prep time about 5 hours
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6 oz. 1/4 cup 1/4 cup 1/4 tsp 1 1/2 cups 1 1/4 cups 3/4 tsp 1/2 tsp 1/2 tsp 1/4 tsp 2 Tbsp 1 Jar 1 lb 2 Tbsp
Butter (at room temperature) Light-brown sugar (firmly packed) Cane syrup (see directions) Vanilla extract All-purpose flour Graham cracker crumbs (ground fine) Kosher salt Baking powder Baking soda Cinnamon ground Whole milk Jet-puffed Marshmallow Cream Baker's Semi-sweet Baking Chocolate Canola oil
  • 6 oz.
    Butter (at room temperature)
  • 1/4 cup
    Light-brown sugar (firmly packed)
  • 1/4 cup
    Cane syrup (see directions)
  • 1/4 tsp
    Vanilla extract
  • 1 1/2 cups
    All-purpose flour
  • 1 1/4 cups
    Graham cracker crumbs (ground fine)
  • 3/4 tsp
    Kosher salt
  • 1/2 tsp
    Baking powder
  • 1/2 tsp
    Baking soda
  • 1/4 tsp
    Cinnamon ground
  • 2 Tbsp
    Whole milk
  • 1 Jar
    Jet-puffed Marshmallow Cream
  • 1 lb
    Baker's Semi-sweet Baking Chocolate
  • 2 Tbsp
    Canola oil


If you don’t have cane syrup, you can substitute  1 part molasses and 2 parts light corn syrup.

Time: At least 5 hours

  1. Cream the first four ingredients in the bowl of an electric mixer using the paddle attachment. Cream for 1 minute.

  2. In a separate bowl, combine the dry ingredients flour through cinnamon and mix with a fork.

  3. Add dry ingredients to butter mixture and mix on low speed; slowly stream in milk, and mix until dough comes together.

  4. Press dough flat and wrap in plastic. Refrigerate for at least 1 hour.

  5. Preheat oven to 325 degrees.

  6. Turn out dough on floured surface, roll until 1/2 inch thick. Stamp out cookies selecting a size you would like.(between 2 1/4 inches to 3 inches).

  7. Place cookies on parchment-lined baking sheet and bake for 11-13 minutes.

  8. Remove sheet from oven and cool on rack to room temperature. Flip over 1/2 of the cookies.

  9. Lightly coat a spoon with nonstick cooking spray, and spoon marshmallow cream onto each flipped cookie. Place the remaining cookies on top creating a sandwich with just enough marshmallow so that when you press down you can see the marshmallow come to the edges. Be neither too generous nor too stingy (this is Biblical).

  10. Set in refrigerator for 30 minutes so marshmallow cream will firm up.

  11. Gently melt chocolate in a double boiler over low heat until the water simmers. Note: a typical double boiler is using a 3-qt. saucepan with insert and 1 qt. of hot water.

  12. Place insert with chocolate pieces over the warm water. When it starts to melt, stir with a plastic spatula. When mostly melted, remove to counter and finish the melting process. If large amounts of chocolate are needed, melt 1/3 then add and melt the next 1/3, and then finally the final 1/3.

  13. Let cool slightly until it is no longer hot, but warm. Add the oil slowly while whisking. Allow to cool to room temperature.

  14. Submerge sandwich cookies in the chocolate. Flip over with 2 forks, be sure sides are covered, and then with the forks, lift them out of the bowl to a rack which has bee placed over paper towels.

  15. Let stand until shell hardens, at least 3 hours. Be patient. It will be worth it.

Let the feast begin.

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