Mars Pies

By AzWench

Ingredients

• Cookies:
• 1 cup unsalted butter, at room temperature
• 1/2 cup powdered sugar
• 1 cup flour
• 1 cup whole-grain graham flour
• 1/4 teaspoon salt
• 1 2 teaspoon baking powder
• 1 teaspoon vanilla
• Chocolate-Caramel Ganache:
• 10 ounces bittersweet chocolate, finely chopped
• 1 cup heavy whipping cream
• 10 caramel candies
• Chocolate-Marshmallow Filling:
• 1 1/2 envelopes unflavored gelatin
• 1 cup cold water
• 1 1/2 cups sugar
• 1 cup light corn syrup
• 1/8 teaspoon salt
• 6 tablespoons unsweetened cocoa powder
• Chocolate Coating:
• 8 ounces bittersweet chocolate (between 55 and 62 percent cacao), coarsely chopped

Details

Servings 6

Preparation

Step 1

To Make the Cookies: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or silicone mats. Using a mixer fitted with a paddle attachment, cream the butter and sugar in a large bowl on medium speed until fluffy. Add both flours, the salt, baking powder, and vanilla. Beat on medium speed until thoroughly incorporated. On a flat, lightly floured surface, roll the dough out to 1/4-inch thickness. Using a round 3 1/2-inch-diameter cookie cutter, cut out 6 cookies (you'll have just enough dough). Transfer to the prepared baking sheet and bake 10 to 12 minutes, until golden brown. Cool the cookies completely on racks before covering with ganache.

To Make the Ganache: Place the chocolate in a medium bowl. Heat the cream and caramels over medium-low heat, stirring occasionally, until the caramels have melted completely. Pour the hot mixture over the chocolate and stir until melted.

To Make the Filling: Using a mixer fitted with a whisk attachment, whip the gelatin into 1/2 cup of the cold water. In a medium saucepan, heat the sugar, corn syrup, the remaining 1/2 cup water, and the salt without stirring until it reaches the soft-ball stage, registering 234 to 240 degrees on a candy thermometer. Add the warm sugar mixture to the gelatin mixture in a slow, thin stream, stirring continuously on low speed. Increase to high speed and beat about 5 minutes, until the mixture has thickened and cooled. Reduce the speed to low, add the cocoa powder 1 tablespoon at a time, and beat until incorporated.

To Make the Chocolate Coating: Microwave the chocolate in a bowl for 1 minute on medium-high. Stir, and if it has not completely melted, keeping micorwaving for 30-second intervals. Stir until smooth.

To Assemble the Pies: Place the cookies on a baking sheet covered with waxed paper, leaving about 2 inches between cookies. Spread a 1/4-inch-thick layer of ganache on top of each cookie and refrigerate about 10 minutes, until set. Spread a layer of marshmallow filling (about 2 tablespoonfuls) over the ganache; it will flow over the edges of the cookie. Spoon about 2 to 3 tablespoons of the melted chocolate to cover each cookie completely. Refrigerate the cookies about 10 minutes, until the cookie layer has hardened. Store the cookies in an airtight container with waxed paper between layers.

Note: A time-consuming recipe, this one is more manageable when broken down into stages. Try making the cookies the first day and finishing the rest the next. They are worth the effort.