Ganache-Filled Cinnamon, Cranberry and Oatmeal Moon Pies Recipe

Name: Ganache-Filled Cinnamon, Cranberry and Oatmeal Moon Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup plus 2 tablespoons heavy whipping cream; 8 ounces semisweet dark chocolate, chopped; 2 tablespoons unsalted butter; 2 tablespoons glucose syrup; 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

Servings: persons

3/4 cup plus 2 tablespoons heavy whipping cream
8 ounces semisweet dark chocolate, chopped
2 tablespoons unsalted butter
2 tablespoons glucose syrup
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

1
For the chocolate ganache: In a 1-quart saucepan, bring the cream to a simmer.
2
Add the chocolate, butter and glucose syrup.
3
Remove from the heat and stir constantly until all of the ingredients are well mixed.
4
Cool the ganache for later use.
5
For the cinnamon cranberry oatmeal moon pies: Preheat the oven to 375 degrees F.
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
Add the vanilla extract and egg and incorporate until smooth again.
8
Add the flour, cinnamon, baking powder, baking soda and salt and mix until incorporated.
9
Add the rolled oats and cranberries and mix until combined.
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
Let cool.
12
To assemble, sandwich 2 moon pies together with the cooled ganache.
13
Top with fondant icing, let dry for 5 minutes and decorate with colored luster dust.

1224

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cup plus 2 tablespoons heavy whipping cream, 8 ounces semisweet dark chocolate, chopped, 2 tablespoons unsalted butter, 2 tablespoons glucose syrup, and more.

Yes, Ganache-Filled Cinnamon, Cranberry and Oatmeal Moon Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ganache-Filled Cinnamon, Cranberry and Oatmeal Moon Pies

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