1-Gathering and Mixing the Ingredients: First off, cream together 6 ounces of unsalted butter, 1/4 cup light brown sugar, 1/4 cup cane syrup, and 1/4 teaspoon vanilla extract in a bowl until the mixture is nice and fluffy this usually takes a couple of minutes with a mixer. In another bowl, whisk the dry ingredients: 1 1/2 cups all-purpose flour, 1 1/4 cups graham cracker crumbs, 3/4 teaspoon kosher salt, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon ground cinnamon. Gradually add the dry mix to the wet ingredients, stirring until combined, then mix in 2 tablespoons of whole milk to form the dough. If it seems too dry, don’t hesitate to add a bit more milk just a tablespoon at a time.

2-Chilling and Baking the Cookies: Once your dough is ready, wrap it up and pop it in the fridge for up to an hour; this step helps keep the cookies from spreading too much. Preheat your oven to 325°F (163°C) and roll out the chilled dough to about 1/4 inch thickness on a floured surface. Use a cutter to make 3-inch rounds and bake them on a lined sheet for 10 to 12 minutes until they’re just golden. Let them cool completely before moving on patience is key here for the best results.

3-Assembling and Coating the Pies: After cooling, spread about 1/4 cup of that 12-ounce container of marshmallow creme on 12 of the cookies, then top each with another cookie to make sandwiches. Chill these for at least 15 minutes to set. For the chocolate coating, melt the 16-ounce bag of bittersweet chocolate in a double boiler, let it cool a bit, then whisk in 2 tablespoons of vegetable or canola oil. Dip each sandwich into the chocolate to coat it fully and let them harden on parchment paper. If you’re like me, you’ll sneak a taste right away it’s that good! For more ideas on chocolate desserts, check out our Pecan Pie Bark Recipe, which adds a fun twist to similar flavors.