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

Image may contain Food Dessert Chocolate Biscuit Cookie Fudge Cream Creme and Brownie

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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