Kpoping Cooking; Choco Pie

Hello! I’m back.  WOOOOOOOOT. Anyway, today I shall share with you the recipe to Choco Pie, a Korean snack that looks like this:

I think it’s basically the Korean equivalence to a moon pie. And here is how you can make it!

Ingredients:

  • 3 cups all purpose flour
  • 2 1/2 cups graham flour
  • 1 tsp sea salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 cup dark brown sugar
  • 1/2 cup molasses
  • 1/4 cup milk
  • 1 tsp pure vanilla extract
  • 2 ( 7.5 oz jar ) marshmallow creme ( shown below )
  • 15 oz of chocolate; semi sweet
  • 1/4 cup vegetable oil

Instructions:

1.  Mix the flour, baking soda, baking powder, and cinnamon into a large mixing bowl. Combine well.

2.  Cut the butter into cubes and beat with an electric mixer until nice and fluffy.

3.  Add sugar and vanilla extract to the butter and beat until mixed finely.

4.  Add the graham flour and dark brown sugar, then beat until the mixture becomes crumbly.

5.  Add the molasses, then milk until the dough becomes stiff.

6.  Chill the dough for an hour.

7.  Preheat oven to 350 degrees Fahrenheit.

8.  Roll the dough out to a good thickness ( 1/4 or less ) on a lightly dusted surface.

9.  Cut out circles with a cookie cutter ( take any leftover dough, roll it back out, and cut out more circles. ). Make sure you have an even number of circles.

10.  Cook for about 15 minutes, or until edges are slightly brown.

11.  Let cool completely.

12.  Divide your cookie circles into two groups. Pick a group. Cover one side of each of those cookies with your marshmallow creme. Then place the other group on top of those; thus creating a sandwich.

13.  Put the marshmallow cookie sandwiches in the freezer for 30 minutes.

14.  Using a double boiler ( or a metal mixing bowl over a pot of barely simmering water. ) melt the chocolate with the oil while occasionally stirring.

15.  Carefully dip each sandwich in the chocolate until completely covered.

16.  Move the freshly dipped pies to a cooling rack with parchment paper or a tray underneath to catch the drippings.

17.  After 20 minutes move the pies to a pan lined with parchment paper and let them set until the coating is firm. *This may take several hours.

18.  YOU’RE DONE! If you wish to store them, do so in an air tight container.

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