• 6 oz. unsalted butter, softened (1 1/2 sticks)
• 1/4 cup packed brown sugar
• 1/4 cup light karo syrup
• 1/4 tsp. vanilla
• 1 1/2 cups all-purpose flour 
• 1 1/4 cups graham cracker crumbs, ground fine (1 sleeve)
• 3/4 tsp kosher salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp cinnamon
• 2 Tbsp whole milk

• 1 12 oz. jar of marshmallow creme

• 12-16 oz. of bittersweet chocolate (I used Ghiradelli 60% cacao chips)
• 1-2 Tbsp. avocado, coconut or other neutral oil

Using a mixer, beat the butter, brown sugar, karo syrup and vanilla until its light and fluffy - about a minute or so.

 

In a separate bowl, mix the graham cracker crumbs, flour, salt, baking soda, baking powder and cinnamon until all incorporated. 

 

Add the flour mixture to the wet ingredients in three portions. Mixing well, on low, in between each addition. Add the milk in a slow, steady stream and mix until the dough comes together and comes away from the sides of the bowl.

 

Wrap dough in a piece of plastic wrap and refrigerate for 1 hour.

 

Remove from refrigerator and roll out to 1/4 inch thick on a lightly floured surface. Cut out 3 inch rounds and place on a parchment lined baking sheet. Bake in a preheated 325 degree oven for 12-14 minutes. 

 

Allow to cool for a few minutes and then transfer them to a cooling rack to cool completely. Be sure they are cooled completely before beginning the next step. 

 

Once they are cooled, spoon the desired amount of marshmallow cream onto the center of the cookie. Top with a second cookie and gently press down until the marshmallow reaches the edge. Place the sandwiches on a cookie sheet and chill in the freezer for about 5 minutes. 

 

In the meantime, melt your chocolate in a glass bowl sitting over simmering water. Once the chocolate is melted, remove the pan from the heat and allow it to cool slightly. Whisk in the oil to help smooth it out. 

 

Using two forks, gently place one sandwich cookie into the warm chocolate. Turn to coat both sides and then allow to drain a bit before placing on a parchment lined baking sheet. Place back in the freezer for a few minutes to help set the chocolate. Remove from the freezer and allow to warm up to room temp before serving. Enjoy!

 

**Makes 12 moon pies**