The Chocolate Adventure Contest

Margarita Moon Pies

Creator: Merry Graham / CA
Adventure Ingredients: tequila, chili pepper
Servings: 15 (2 1/2-inch) Moon Pies


Lime Sprinkles Topping:

  • 3-5 limes
  • 2 tablespoons granulated sugar

Graham Cracker:

  • 1 1/2 cups graham flour
  • 1 cup unbleached all-purpose flour
  • 3/4 cup dark brown sugar, packed
  • 2 tablespoons Scharffen Berger Unsweetened Cocoa Powder (100%)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cayenne pepper
  • 1/2 cup frozen or chilled unsalted butter, cut into 1/2-inch cubes
  • 1/3 cup agave syrup
  • 5 tablespoons whole milk
  • 1 tablespoon pure vanilla extract

Margarita Marshmallow Filling:

  • 1 tablespoon unflavored gelatin (1 packet)
  • 1/3 cup fresh lime juice
  • 1 tablespoon finely grated lime zest
  • 1 cup granulated sugar
  • 1/4 cup gold tequila
  • 2 tablespoons water

Chocolate Topping:

  • 8 ounces Scharffen Berger Bittersweet Chocolate (70%), broken into 1-inch pieces
  • 2 tablespoons coconut oil


Prepare Lime Sprinkles:

Finely grate lime zest and reserve 1 tablespoon for marshmallow filling. Mix remaining lime zest (3 tablespoons) with sugar and spread on wax paper. Stir sugared zest occasionally to help it dry. Juice limes to measure 1/3-cup lime juice; reserve for filling.

Prepare Graham Cookies:

Place both flours, brown sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and cayenne pepper into the bowl of a food processor. Pulse flour mixture several times to combine. Add butter and pulse several times until mixture resembles cornmeal. Add agave, milk, and vanilla extract and process until the dough begins to come together.

Line a work surface with a sheet of wax paper. Transfer half of the dough to the work surface, knead a few times, and press into a 1/2-inch thick disk. Cover dough with a sheet of wax paper and roll to 1/8-inch thick. Place rolled dough and wax paper on a baking sheet and chill in freezer for 15 minutes. Repeat rolling steps with remaining dough.

When dough is almost finished chilling, heat the oven to 350 degrees F.

Remove one sheet of dough from freezer. Loosen the top layer of wax paper; turn dough and wax paper over onto a work surface. Remove the other sheet of wax paper before cutting dough with a 2 1/2-inch round cookie cutter. Place cut dough 1 inch apart on baking sheet lined with parchment paper. Prick dough with a fork a few times. Bake for 12-15 minutes until browned and slightly firm to the touch. Repeat with the second batch of dough. Gather the scraps of dough and reroll between two sheets of wax paper. Cut and bake as directed above.

Remove cookies from oven and cool 3 minutes on pan. Transfer to a cooling rack.

Prepare Margarita Marshmallow Filling:

In the bowl of a standing mixer, sprinkle gelatin over lime juice and the reserved lime zest. Allow gelatin to soften.

Meanwhile, in a medium saucepan, combine sugar, tequila, and water. Cook and stir mixture over medium-high heat until sugar is dissolved. Once sugar is dissolved, stop stirring and insert candy thermometer into syrup until temperature reaches the soft ball stage, 235 degrees F. Wipe any sugar crystals from the side of the pan with a wet brush. When temperature has been reached, quickly pour syrup into the softened gelatin. Beat on medium high with the whisk attachment until soft peaks form, about 8 minutes. Allow marshmallow to rest 5 minutes in the bowl.

Turn half of the cookies over (bottom side up). Spoon about 1 1/2 tablespoons marshmallow filling onto the center of the bottom side up cookies. Allow marshmallow filling to rest 5 minutes before placing cookie on top. Transfer cookies onto a baking sheet lined with wax paper and chill for 15 minutes in the refrigerator before glazing.

Prepare Chocolate Glaze:

In a microwave-safe bowl, combine chocolate pieces and coconut oil. Microwave on high at 30-second increments until chocolate has melted, about 2-3 minutes total. Stir until smooth. Place one moon pie at a time into the chocolate bath and turn to coat. Lift moon pie out of chocolate with a large serving fork and pause to allow the excess chocolate to drip off. Place moon pies on a cooling rack for 15 minutes and sprinkle with sugared lime zest. Serve as soon as possible for maximum enjoyment.

*Note: If you enjoy salted margaritas, then sprinkle a few grains of kosher salt atop your moon pie!

*Storage: Transfer to a wax-paper lined airtight container, once moon pies are thoroughly cooled., Scharffen Berger