Ganache-Filled Cinnamon, Cranberry and Oatmeal Moon Pies

1. 1

   For the chocolate ganache: In a 1-quart saucepan, bring the cream to a simmer.

2. 2

   Add the chocolate, butter and glucose syrup.

3. 3

   Remove from the heat and stir constantly until all of the ingredients are well mixed.

4. 4

   Cool the ganache for later use.

5. 5

   For the cinnamon cranberry oatmeal moon pies: Preheat the oven to 375 degrees F.

6. 6

   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.

7. 7

   Add the vanilla extract and egg and incorporate until smooth again.

8. 8

   Add the flour, cinnamon, baking powder, baking soda and salt and mix until incorporated.

9. 9

   Add the rolled oats and cranberries and mix until combined.

10. 10

    With a 2-ounce scoop, portion out the moon pies onto a baking sheet and bake until light brown in color, 8 minutes.

11. 11

    Let cool.

12. 12

    To assemble, sandwich 2 moon pies together with the cooled ganache.

13. 13

    Top with fondant icing, let dry for 5 minutes and decorate with colored luster dust.

* Per serving · 4 servings · Values may vary.