CLASSIC MOONPIES
INGREDIENTS
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For the marshmallow layer:Vegetable oil for brushing pan
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1/2 cup confectioners’ sugar, sifted, plus more for dusting marshmallows
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3/4 cup cold water
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2 tablespoons powdered unflavored gelatin (from 2 to 3 envelopes)
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1 cup granulated sugar
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3/4 cup light corn syrup
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1/4 teaspoon kosher salt
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For the graham crackers:1 1/4 cups all-purpose flour
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1 1/4 cups whole-wheat pastry flour
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1/4 cup wheat germ
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1 teaspoons kosher salt
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1 teaspoon ground cinnamon
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1 teaspoon baking soda
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2 sticks (1/2 pound) unsalted butter at room temperature
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3/4 cup granulated sugar
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3 tablespoons Steen’s cane syrup or dark molasses
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1 tablespoon honey
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For the chocolate coating:1 pound semisweet chocolate, finely chopped
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Nonstick vegetable-oil spray
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2 tablespoons coconut oil, at room temperature
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Equipment:Pastry brush, 15- by 10-inch jelly roll pan, fine-mesh sieve, stand mixer fitted with the whisk attachment and paddle, candy thermometer, small offset spatula, 3-inch round cookie cutter, 2 1/2- to 2 3/4-inch round cookie cutter, parchment
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