Homemade Moon Pies (3 Ingredient Southern Snack)
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These homemade Moon Pies are the perfect sweet and salty southern treat! Buttery Ritz Crackers are filled with Marshmallow Fluff and dipped in a smooth, sweet chocolate coating for a bite that’s downright delicious.
Homemade Moon Pies
Moon Pies have been around since 1917, when they were created in Chattanooga, Tennessee. They were made as an affordable, filling snack to add to the lunch pail of coal miners during the Great Depression.
Over the years, they became more than just a sweet treat. For many folks, seeing a Moon Pie brings back memories of childhood, road trips and school lunches.
They’re simple, old-fashioned, and full of nostalgia. I swapped out the graham cracker cookies for a sturdier, and more flavorful Ritz Cracker, which also makes them easier to assemble.
Why You’ll Love Homemade Moon Pies
- Only 3 Ingredients: These Moon Pies are quick and easy to make with only 3 ingredients needed.
- Sweet and Salty: The buttery crackers and sweet marshmallow filling make a delicious combination.
- No Baking Needed: Just assemble, chill, dip, and let them set.
- Better than Store-Bought: Once you make these at home, you’ll never buy store bought again. They are cheaper, with less ingredients!
Ingredients for Moon Pies
- Ritz Crackers: They take the place of the graham crackers you’d find in an original moon pie for a sweet and salty flavor.
- Marshmallow Fluff: It will be the sweet marshmallow filling for your homemade mini moon pies.
- Chocolate Almond Bark: Almond bark makes a smooth, sweet chocolate flavored coating for your moon pies.
How to Make Moon Pies
Prepare the Marshmallow Filling: Place your marshmallow fluff in a piping bag. Snip off the tip, and you’re ready to go. It makes the process easier and with less mess.
Make the Moon Pie Sandwiches: Pipe a little marshmallow fluff onto one Ritz Cracker. Top it with another cracker to make a sandwich. Repeat until you’ve used all the crackers in the sleeve.
Chill the Sandwiches: Place the marshmallow sandwiches in the freezer for about 1 hour. Chilling is an important step which helps the chocolate coating go on nice and smooth.
Melt the Almond Bark: Place the almond bark in a microwave-safe bowl. Heat it in 1-minute intervals, stirring after each one. Keep going until it’s completely melted and smooth.
Dip the Moon Pies: Lay a sheet of parchment paper on your counter or baking sheet. Using a fork, carefully dip each chilled sandwich into the melted almond bark. Let the extra coating drip off, then place each one on the parchment paper.
Add A Second Coat: If you like a nice, thick outer hocolate shell like I do, dip your moon pie sandwiches one more time. Let the almond bark set completely before serving.
Ways to Serve Moon Pies
- Enjoy one with a cold RC Cola (for nostalgia) or a cold glass of milk.
- Add them to a dessert table at parties for an easy grab-and-go treat.
- Pack one as a fun treat in a lunch box.
- Serve alongside a scoop of your favorite ice cream.
How to Store Leftovers
Store leftover moon pies in an airtight container at room temperature for up to 3 days. Keep them in a cool, dry spot away from heat. If your kitchen is warm, you can pop them in the refrigerator to keep the almond bark coating firm.
If you refrigerate them, let them sit out for a few minutes before serving so the marshmallow filling softens up.
More Copycat Treats
- Homemade Butterfingers
- 2 Ingredient Cashew Cookie Bars (Copycat Lara Bars)
- Sara Lee Butter Streusel Coffee Cake
- Copycat Little Debbie Christmas Donuts
3 Ingredient Moon Pies
Equipment
- parchment paper
Ingredients
- 1 Sleeve Ritz Crackers
- 1 Jar Marshmallow Fluff
- 1 Package Chocolate Almond Bark
Instructions
- Start by placing your marshmallow fluff in a piping bag. It makes the process easier and less mess. Cut off the tip.
- Pipe some fluff onto the top of a cracker. Sandwich it between another cracker. Repeat until they are all used up and place in the freezer for 1 hour. They dip better when chilled.
- Place your almond bark in the microwave in one minute intervals, stirring after each, until melted and smooth.
- Lay out a sheet of parchment paper. Using a fork, dip each marshmallow sandwich in the chocolate. Shake off any excess and place on the parchment paper to set. I like to dip mine once more, so they have a thick outer shell. Let the chocolate set.
- Serve and enjoy! No need to buy these at the store, make them at home!.
