The sky’s big show is the perfect excuse to bake nostalgic sweets—southern-style Moon Pies and a rich Milky Way bar cake. Moon Pies sandwich fluffy marshmallow between graham-kissed cookies, then get a shiny chocolate coat for that “totality” moment. For ease, we use marshmallow creme and a simple melt-and-dip method so any home baker can nail it. ✨

Pro tips for best results: chill the cookie sandwiches before dipping so the coating sets cleanly, and melt chocolate gently in short bursts to avoid scorching. The cake holds beautifully—cool fully before glazing, and slice with a warm knife for neat pieces. Store Moon Pies airtight at room temperature for 3–4 days; the cake keeps 2–3 days covered, or freeze slices for up to a month. 🧁

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🍪 Homemade Moon Pies

Yield: 12
Prep: 1 hour • Total: 1 hour 15 minutes

Ingredients — Cookie Dough

• 6 ounces unsalted butter

• ¼ cup firmly packed light brown sugar

• ¼ cup cane syrup

• ¼ teaspoon vanilla extract

• 1½ cups all-purpose flour

• 1¼ cups finely ground graham cracker crumbs

• ¾ teaspoon kosher salt

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon ground cinnamon

• 2 tablespoons whole milk

Ingredients — Marshmallow Center

• 1 container (12 ounces) marshmallow creme

Ingredients — Chocolate Coating

• 1 bag (16 ounces) bittersweet chocolate

• 2 tablespoons vegetable oil or canola oil

Instructions

1. Make the dough. Beat butter, brown sugar, cane syrup, and vanilla until fluffy. In another bowl, whisk flour, graham crumbs, salt, baking powder, baking soda, and cinnamon; mix dry into wet, then add milk until a cohesive dough forms.

2. Chill & cut. Flatten dough into a disk, chill 20–30 minutes. Roll between parchment to about ⅛–¼ inch; cut rounds (about 2 inches).

3. Bake. Preheat oven to 350°F (175°C); line sheets with parchment. Arrange rounds 1 inch apart and bake 8–12 minutes, until edges are set and centers look dry; cool completely.

4. Fill. Pipe or spread marshmallow creme on half the cookies; cap with remaining cookies to make sandwiches. Chill 15–20 minutes to firm.

5. Coat. Melt chocolate with oil (microwave in 20–30-second bursts or over a gentle water bath) and stir smooth. Dip sandwiches, letting excess drip, then set on parchment; chill until set.

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🍰 Milky Way Bar Cake

Yield: ~20 half-inch slices
Prep: 25 minutes • Total: 1 hour 25 minutes

Ingredients — Cake

• 1 to 2 tablespoons vegetable shortening

• ¼ cup finely chopped nuts

• 15 bite-size Milky Way bars (0.7 ounces each)

• 1 cup low-fat buttermilk, plain yogurt, or sour cream

• 2½ cups flour

• 1 teaspoon salt

• ¾ teaspoon baking soda

• 1 cup (2 sticks) butter or margarine

• 1½ cups sugar

• ½ teaspoon vanilla

• 4 eggs

Ingredients — Glaze

• 5 bite-size Milky Way bars (0.7 ounces each)

• 2 tablespoons butter

• 2 teaspoons water

Instructions

1. Prep the pan & dry mix. Heat oven to 350°F (175°C). Grease a bundt or 9×13-inch pan with shortening; dust with chopped nuts. Whisk flour, salt, and baking soda.

2. Melt bars & cream butter. In a small saucepan on low, gently melt 15 Milky Way bars, stirring often (don’t overheat). In a mixer bowl, cream butter and sugar until light; beat in vanilla, then eggs one at a time.

3. Finish batter. Mix in the melted bars. Add dry ingredients alternately with buttermilk/yogurt/sour cream, beginning and ending with dry; mix just to combine.

4. Bake. Spread batter evenly in the prepared pan. Bake 45–55 minutes (bundt) or 35–45 minutes (9×13), until a toothpick tests clean. Cool 10–15 minutes; turn out (if using bundt) and cool completely.

5. Glaze. Melt 5 Milky Way bars with butter and water over low heat, stirring smooth. Drizzle over the cooled cake; let set before slicing.

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📝 Notes & Serving

• For shiniest Moon Pie shells, dip in room-temperature chocolate and set in a cool room (or briefly chill).

• Slice cake with a warm, thin knife; wipe between cuts for tidy servings.

• Allergens: wheat, milk, eggs, soy, and nuts (from optional pan dusting).