Classic Moonpies

Name: Classic Moonpies
Cook time: 2 hours
Total time: 7 hours
Yield: Makes about 1 dozen moonpies
Ingredients: Vegetable oil for brushing pan; 1/2 cup confectioners' sugar, sifted, plus more for dusting marshmallows; 3/4 cup cold water; 2 tablespoons powdered unflavored gelatin (from 2 to 3 envelopes); 1 cup granulated sugar; 3/4 cup light corn syrup; 1/4 teaspoon kosher salt; 1 1/4 cups all-purpose flour; 1 1/4 cups whole-wheat pastry flour; 1/4 cup wheat germ; 1 teaspoons kosher salt; 1 teaspoon ground cinnamon; 1 teaspoon baking soda; 2 sticks (1/2 pound) unsalted butter at room temperature; 3/4 cup granulated sugar; 3 tablespoons Steen's cane syrup or dark molasses; 1 tablespoon honey; 1 pound semisweet chocolate, finely chopped; Nonstick vegetable-oil spray; 2 tablespoons coconut oil, at room temperature; Equipment: Pastry brush, 15- by 10-inch jelly roll pan, fine-mesh sieve, stand mixer fitted with the whisk attachment and paddle, candy thermometer, small offset spatula, 3-inch round cookie cutter, 2 1/2- to 2 3/4-inch round cookie cutter, parchment paper, rolling pin, 2 large rimmed baking sheets

By Raquel Pelzel

February 10, 2014

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Classic MoonpiesLara Ferroni

Moonpies are traditionally thrown from Mardi Gras floats in New Orleans, and Mobile, Alabama, but with this easy recipe you can make your own chocolate-dipped graham cracker and marshmallow treats to enjoy at home—no parade or crowds required.

For more on moonpies and Mardi Gras, see Make Your Own Moonpies.

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