Recipes and Cooking Holiday Moonpies Moonpies are a Southern snack that dates back to 1917. Although they come in many flavors, this version adds festive sprinkles to the classic combo of graham cookies, marshmallow filling, and chocolate coating. By Sammy Mila Sammy Mila Instagram Sammy Mila is a Culinary Specialist/Food Stylist for Better Homes & Gardens. She has also worked with other brands such as Walmart, Food & Wine, AllRecipes, EatingWell, and Forks Over Knives. She has over 10 years of experience and a degree in Culinary Science from Iowa State University. She has led countless projects including recipe development/testing, food photography, food videography, and has even hosted many recipe walkthrough videos. In her spare time, Sammy spends most of day with her toy poodle, Beans! Learn about BHG's Editorial Process Published on December 4, 2020 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Prep Time: 40 mins Bake Time: 8 mins Chill Time: 1 hrs Total Time: 1 hrs 48 mins Servings: 20 Yield: 20 sandwich cookies Jump to Nutrition Facts Ingredients ¼ cup shortening ¼ cup butter, softened ½ cup packed brown sugar ¼ cup granulated sugar ¼ teaspoon baking soda 1 egg ½ teaspoon vanilla ½ cup graham cracker crumbs 1 ¼ cup all-purpose flour 1 recipe Marshmallow Filling 12 ounce semi-sweet chocolate 2 tablespoon shortening Desired-color sprinkles and/or additional graham cracker crumbs Directions Preheat oven to 375°F. In a large bowl beat the 1/4 cup shortening and the butter with a mixer on medium to high 30 seconds. Add sugars and baking soda. Beat until combined, scraping bowl as needed. Beat in egg and vanilla until combined. Beat in 1/2 cup graham cracker crumbs and as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets; flatten slightly. Bake 8 to 10 minutes or until edges are lightly browned. Remove; cool on a wire rack. Spread bottoms of half of the cookies with Marshmallow Filling. Top with bottoms of remaining cookies, bottom sides down. Arrange on a tray; cover and chill 30 minutes. In a small saucepan, melt chocolate and the 2 Tbsp. shortening over low heat, stirring occasionally. (Or in a small bowl, microwave chocolate and shortening, covered 1 to 2 minutes until smooth and melted, stirring every 30 seconds.) Remove from heat. Using a fork, dip cookie sandwiches in the melted chocolate mixture. Gently tap fork against rim of saucepan allowing excess chocolate to drip off. Place on a waxed paper-lined baking sheet. Top with sprinkles or additional graham cracker crumbs. Chill at least 30 minutes or until chocolate is set. Store in an airtight container in the refrigerator up to 3 days or freeze up to 1 month. Marshmallow Filling For filling, in a medium bowl stir together 2 tsp. hot water and 1/4 tsp. salt until salt is dissolved. Add one 7-oz, jar marshmallow creme, 1/2 cup shortening, and 1/3 cup powdered sugar. Beat on medium until combined. Rate it Print Nutrition Facts (per serving) 313 Calories 18g Fat 37g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 313 % Daily Value * Total Fat 18g 23% Saturated Fat 8g 40% Cholesterol 15mg 5% Sodium 93mg 4% Total Carbohydrate 37g 13% Total Sugars 27g Protein 2g Calcium 13mg 1% Iron 1mg 6% Potassium 85mg 2% Fatty acids, total trans 1g Folate, total 17.8mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.