…we’re over the moon for this recipe. In honor of the 45th anniversary of the Apollo 11 moon landing on July 20th, we present our version of the moon pie.
The first Moon Pies were made by the Chattanooga Bakery in 1917 and were based upon requests from hungry coal miners. When a Chattanooga Bakery salesman visited a company store that catered to coal miners, the miners told him they wanted something solid and filling, because they often didn’t get time for a full lunch. When the salesman asked them how big the snack should be, a miner framed his hands around the moon hanging in the sky and said, “About that big.”
Chocolaterie Stam Mini Moon Pies
The easiest way ever to make this vintage classic, this recipe calls for just four ingredients, and takes less than 10 minutes to make! Enjoy a nostalgic favorite in no time at all!
24 Vanilla Wafer cookies
1 cup mini marshmallows
1 cup Chocolate Stam dark chocolate drops
1 tablespoon coconut oil
Lay vanilla wafer cookies out on a clean work surface, curved side up. Place ½ cup of mini marshmallows in a microwave-safe bowl and microwave them for 15-20 seconds, just until melted and fluffy.
Working quickly, spread about 1 ½ tablespoons of melted marshmallow on the curved side of 6 vanilla wafers. Press a second wafer on top, curved-side down. This will give your final cookies a flat top and bottom (just like the original Moon Pies!)
Repeat with the second ½ cup of marshmallows.
In another small microwave-safe bowl, melt Stam dark chocolate drops with coconut oil for 30 seconds. Stir and return to microwave for another 30 seconds. Stir once more and return to microwave, if needed. Chocolate will melt before it gets hot, and your goal it to get a smooth chocolate without it actually being warm to the touch. This will keep your chocolate from mottling as it cools.
Plunge cookies into the chocolate mixture. Transfer to a piece of parchment paper. Once all cookies have been dipped, place them in the fridge for 10-15 minutes to all the chocolate to harden.