The other day, Rob asked me if I could make moon pies. Anytime anyone makes a request, I always try to oblige. (The only time I suggested something else was when I former Coworker asked for a pineapple upside down cake. I negotiated a carrot cake for his bday request. These are not too difficult, but messy. I am always a messy baker when it comes to melted chocolate, but at least I try.
3/4 cup butter (softened at room temp for an hour or two), 1/3 cup brown sugar, 4 tbs corn syrup, 1 tsp vanilla, 1 1/2 cups flour, 1 1/2 cups crushed graham crackers (I used honey, but you could use cinnamon or chocolate flavored if you want), 1/2 tsp salt, 1/2 tsp baking soda, 2 -3 tbs milk
Mix butter, brown sugar and corn syrup well. Add dry ingredients and cracker crumbs. Stir in milk or cream. Form dough into a large ball, cover and chill one hour. Roll dough 1/4 inch thick and cut with whatever shape cookie cutter you want. Bake in preheated 325 degree oven for 8 to 12 minutes. I preferred the cookies on the softer side, so I took mine out about 9 minutes. Let cool completely.
Spoon 2 tbs marshmallow fluff between 2 cookies. Chill in fridge 20 minutes.
Melt 3 cups chcolate chips ( you can use whichever kind you want. I used Ghiraradelli 60 percent, dark chocolate) with 2 tbs oil. I melted this in the microwave in 45 second increments until it could be stirred smooth.
Take your moon pies and cover the bottom part and sides with melted chocolate. Let the chocolate set. Flip over and cover the top with melted chocolate. Store in covered container.