Recipe courtesy of Bob Lombardi

Ganache-Filled Cinnamon, Cranberry and Oatmeal Moon Pies

  • Level: Easy
  • Total: 1 hr 45 min (includes cooling time)
  • Active: 40 min
  • Yield: Twenty 2-inch moon pies
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Ingredients

Chocolate Ganache:

3/4 cup plus 2 tablespoons heavy whipping cream

8 ounces semisweet dark chocolate, chopped

2 tablespoons unsalted butter 

2 tablespoons glucose syrup 

Cinnamon Cranberry Oatmeal Moon Pies:

1 cup packed brown sugar

1 stick (4 ounces) unsalted butter

1 teaspoon vanilla extract

1 egg

3/4 cup pastry or all-purpose flour

2 1/2 tablespoons cinnamon

1 1/4 teaspoons baking powder

3/4 teaspoon baking soda

1/8 teaspoon salt

1 3/4 cups quick-cooking rolled oats

3/4 cup dried cranberries

Fondant icing, for topping

Colored luster dust, for decorating

Directions

  1. For the chocolate ganache: In a 1-quart saucepan, bring the cream to a simmer. Add the chocolate, butter and glucose syrup. Remove from the heat and stir constantly until all of the ingredients are well mixed. Cool the ganache for later use.
  2. For the cinnamon cranberry oatmeal moon pies: Preheat the oven to 375 degrees F.
  3. In the bowl of an electric mixer with a paddle attachment, cream the brown sugar and butter together until light and creamy, approximately 3 minutes. Add the vanilla extract and egg and incorporate until smooth again. Add the flour, cinnamon, baking powder, baking soda and salt and mix until incorporated. Add the rolled oats and cranberries and mix until combined.
  4. With a 2-ounce scoop, portion out the moon pies onto a baking sheet and bake until light brown in color, 8 minutes. Let cool.
  5. To assemble, sandwich 2 moon pies together with the cooled ganache. Top with fondant icing, let dry for 5 minutes and decorate with colored luster dust.

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