Kitchen Shortcuts: Ritz Cracker Moon PiesSheri Silver
Welcome to “Shortcuts” — where I share fun and easy recipes that take advantage of pre-made and packaged ingredients!
I’m just going to cut to the chase here:
Make these. Now.
I’ll admit, this recipe had me at “Ritz Cracker.” I have loved — no, adored — these buttery, salty, crunchy crackers for as long as I can remember. So the idea of sandwiching them around a marshmallow filling, followed by a dip in chocolate glaze, was pretty much my idea of perfection.
Even better: these are some of the quickest, easiest treats I’ve ever made, which means that you can have them at the ready any time.
Hmm. Maybe that’s not such a good thing …
Ritz Cracker Moon Pies
adapted from Kitchen Daily
Makes: 2 dozen
1 stick (1/2 cup) unsalted butter, room temperature
1 cup confectioner’s sugar
1 cup marshmallow fluff
1 teaspoon vanilla
48 Ritz Crackers
12 oz. semi-sweet chocolate chips
2 tablespoons vegetable shortening
Using an electric mixer, beat butter, sugar, marshmallow fluff and vanilla until light and fluffy. Scoop into a quart-sized Ziploc bag, seal, and snip an opening in one corner.
Line a baking sheet with parchment paper. Arrange 24 crackers, top side down, and pipe a layer of filling on top of each. Top with the remaining 24 crackers, pressing down gently. Chill until firm, about two hours. Place a wire rack on another baking sheet lined with parchment paper.
Place the chocolate chips and shortening in the top half of a double boiler set over barely simmering water. Stir until melted and smooth. Dip each sandwich about halfway in and place on the wire rack. Chill until set, about 30 minutes.