Page 201 - A Literary Holiday Cookbook

1 Line a baking sheet with wax paper and set aside. Break the

graham crackers in half and cut each half into a circle using a 2-inch
round cookie cutter. Place each marshmallow between 2 graham

cracker rounds. **

2 Melt half the almond bark according to package instructions and
transfer to a large mug or glass measuring cup. Lower each graham

sandwich until completely submerged, lifting it out with a fork and
gently tapping the fork over the cup for 10 seconds or so to catch

drips. Place on the wax paper–lined baking sheet and allow to rest

for 20 minutes or until set. When the bark gets too shallow for
dipping, melt and use the remaining half.

3 To make the frosting, beat the butter in the bowl of a standing
mixer on medium speed until fluffy. Sift in 1 cup powdered sugar and

beat until smooth. Beat in vanilla and 1 tablespoon milk until

combined. Alternate beating in remaining powdered sugar and milk.
Divide frosting between 4 bowls: 3 tablespoons in 2 of the bowls and

¼ cup plus 1 tablespoon in the remaining 2 bowls.

Stir 2 drops blue gel food coloring into one of the large portions and

2 drops purple into the other large portion. In the bowls with the

smaller portions, stir 3 drops black gel coloring in one and 1 drop
yellow in the other.

4 Transfer the blue and purple frosting to piping bags fitted with
medium star piping tips (such as Wilton #30 or #21 tips). Transfer the

black and yellow to bags with small round writing tips (such as Wilton

#2 or #4 tips).

5 Pipe blue frosting over the top of 4 moon pies, then use the yellow

frosting to add moons and stars. Pipe purple frosting over the top of
4 moon pies, then use the black frosting to add bats. Pipe a black

letter “V” over 4 moon pies and surround it with purple and red dots