Mini Moon Pies
Moon pies are traditionally made with graham cracker-flavored cookies stuffed with marshmallow cream dipped in melted chocolate. Moon pies are a little bit like a mixed-up version of a s’more.
My family had the amazing opportunity to experience a complete solar eclipse in person a few months ago, and I wanted to make a sweet treat for my family to go along with the incredible viewing experience. Could there be a better dessert than mini moon pies?! That’s how this recipe was born!
Total Solar Eclipse
Throughout the years, we have experienced partial eclipses that create a crescent moon shadow effect on the ground during the eclipse, and that is super cool to experience. But a complete eclipse is unlike anything I’ve ever experienced in my entire life. For weeks leading up to the event, schools, workplaces, and neighborhood associations were giving away or selling solar eclipse glasses. While the actual event lasted several hours, the complete eclipse was less than 4 minutes.
About 30 minutes before the total eclipse, my kids and I headed to our neighborhood playground to experience this once-in-a-lifetime full eclipse with neighborhood friends. As we approached the total eclipse, birds started darting around looking for their evening meal. Isn’t it truly amazing how God’s nature gives us so many clues about the weather, circadian rhythm, and seasons?
When the total eclipse actually happened, you could hear all of the insects start making their nocturnal sounds. It was so amazing to experience this with my family during the middle of the day.
Easy Recipe
I digress, back to the moon pies recipe. This recipe along with everything else on my blog checks three boxes: gluten-free, easy, and kid-approved. My kids (and husband) gobbled these up and they all agreed we need to add these mini moon pies into our rotation of special treats.
Simple Ingredients
- Vanilla Wafers – Although this recipe uses vanilla wafers instead of a graham cracker cookie, these still taste incredible. I chose to use Kinnikinnick wafers because the cookies are small for the “mini” part of the treat and puffy to help create the “moon” shape.
- Marshmallow Cream – I used Toonie Moonie organic marshmallow cream. However, you could use the marshmallow cream from this homemade marshmallow recipe. Just omit the peppermint to keep the marshmallow vanilla flavored. When the marshmallows reach stiff peaks, add a spoonful to the cookies and repeat until the desired number of cookies has the marshmallow cream. You can then add the remaining marshmallow cream to a greased and parchment-lined pan, set for 4 hours and then cut into marshmallow cubes.
- Chocolate – I used Enjoy Life chocolate chips and melted using the double boiler method, but you can also use a microwave. Stirring frequently is the key to getting smooth and creamy melted chocolate. You can use any brand of chocolate chips that you like. If your chocolate seizes up during the melting process, just add a tablespoon or two of coconut oil or avocado oil.
Mini Moon Pies
Ingredients
- 1 box Kinnick vanilla wafers
- 1 tub Toonie Moonie marshmallow cream
- 1-12 ounce bag chocolate chips
- 2 TBS coconut oil optional
Instructions
- Set up assembly station by lining a baking sheet with parchment paper. Open vanilla wafers and marshmallow cream.
- Melt chocolate chips using a double boiler or microwave. Add 1-2 TBS of coconut oil if needed to keep chocolate from seizing. Add to assembly station.
- Spoon marshmallow cream onto one vanilla wafer, then add another wafer to create a sandwich effect. Once each marshmallow and vanilla wafer is created, toss into the melted chocolate. Use a fork to turn over and completely cover each sandwich cookie. Raise the cookie out with the fork and gently shake to remove excess chocolate.
- Add to a prepared baking sheet lined with parchment paper. Pop in the refrigerator for about an hour to set the chocolate.
