Making gluten free moon pies is so much fun! I began by using a double recipe of my raved about gluten free graham cracker recipe, added a bit of optional turmeric for a brighter color, and made them double the thickness. Adding my marshmallow fluff recipe and dipping in your favorite chocolate makes these gluten free moon pies a true treasure.
- Double recipe Gluten Free Graham Crackers
- 1 recipe Marshmallow Cream (or Egg-Free Marshmallow Fluff)
- 1/16 teaspoon turmeric powder (optional for color)
- 16 - 19 ounces gluten-free bittersweet chocolate (I used 1-3/4 (9.7 oz.) Scharffen Berger boxes) (or Enjoy Life for dairy-free)
- 1-1/2 tablespoons neutral-flavored oil (optional, for shiny chocolate)
To Make the Crackers:
- Line two to three baking sheets with parchment paper or silicone baking mats; set aside.
- Make the graham cracker dough as instructed in the above link. Add 1/16 to 1/8 teaspoon of turmeric for a slightly brighter color cracker. Need the dough until the brown sugar is evenly distributed and melted into the dough.
- Lightly dust a rolling pin and the dough with cornstarch. Form dough into a disc and roll out onto a silicone baking mat or parchment paper to about 17x12-inches and 1/8-inch thick. Refrigerate rolled dough until firm, about 20 minutes.
- Preheat the oven to 325°F.
- Using a 2-3/4-inch biscuit cutter or thin glass, cut out several circles (traditional moon pies are 4-inch in diameter). Remove the outer dough. (To make things easier on yourself, you may just slice them into traditional 2-1/2-inch squares which will easily break apart upon cooling.)
- Transfer each circle (or if cutting into squares, the entire rolled out and sliced dough) onto a baking sheet, and poke a couple holes in each cracker using a long, two-prong fork.
- Bake on the center rack of your oven for 16 minutes.
- Remove from the oven. Allow to cool on the baking sheet until you can comfortably transfer them to wire racks to cool completely.
- If you cut them into circles, reroll any leftover dough to make additional crackers. Bake as instructed above.
To Make the Marshmallow Fluff:
- While the crackers are cooling, make the marshmallow fluff as instructed in the above link.
- Once the crackers cool, spoon about 3 tablespoons of marshmallow fluff into the center of half of the crackers. Top each with an additional cracker.
- Press down slightly until the marshmallow fluff reaches the edge. Transfer filled crackers to a baking sheet and refrigerate until chilled, about 30 minutes.
To Coat the Crackers:
- Melt the chocolate in a heat-proof, glass bowl over a saucepan of simmering water or double boiler.
- Remove the pan from the heat and allow the chocolate to cool until it no longer burns your finger.
- Whisk in the oil, if using.
- Using a flat fork, gently place each chilled moon pie into the warm chocolate.
- Turn the moon pie over to coat both sides.
- Transfer the moon pies to a lined baking sheet and allow to set completely. Refrigerate if you wish the center to be stiff similar to marshmallows.
- Cut off the chocolate feet using a parring knife.
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