Instructions

1. Honey Graham Cracker Instructions:
2. Using a stand mixer with a paddle attachment, cream the butter, brown sugar and honey, and beat at medium-high speed until light and fluffy, about 3 minutes.Scrape down the bottom and sides of the bowl.Add the flours, baking soda, and salt and mix on low speed just until blended and the dough comes together, about 30 seconds.
3. Transfer the dough onto a piece of plastic wrap, press into square or rectangle, and wrap tightly.
4. Refrigerate for at least 2 hours or overnight.
5. Preheat the oven to 350F.Line two baking sheets with parchment paper.
6. On a lightly floured surface, roll out the dough to a 1/8-inch thickness and cut into desired shape. I originally planned on making these round only to not be able to find my round cutters.You want the shape to be bite sized as you will be eating two of them at a time.
7. Transfer to the baking sheet.These do not spread when baking so you can have them fairly close to each other.
8. Bake 10 minutes and then rotate the baking sheet.
9. Bake for another 6 to 8 minutes, or until the cookies are dark golden brown and just firm to the touch.
10. Let cool for a minute on the baking sheets, then transfer to a cooling rack.Let cool completely (they will crisp up as they cool).
11. For the Key Lime Marshmallow:
12. Combine the gelatin with 1/2 cup of the cold water in the bowl of a stand mixer.
13. Have the whisk attachment standing by.
14. Combine the 1/2 cup key lime juice, the granulated sugar, corn syrup and salt in a 2-quart saucepan.
15. Place over medium high heat, cover and allow to cook for 3 to 4 minutes.
16. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes.
17. When the mixture reaches this temperature, immediately remove from the heat.
18. Turn the mixer fitted with the whisk attachment to low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.
19. Once you have added all of the syrup, increase the speed to high.
20. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes.
21. Add the key lime extract during the last minute of whipping.
22. Leftover Marshmallow:
23. You will have leftover marshmallow.
24. Don't let it go to waste.
25. Combine powdered sugar, cornstarch, and graham cracker crumbs in a small bowl.
26. Lightly spray a 8-x-8-inch metal baking pan with nonstick cooking spray.
27. Add the sugar/cracker/cornstarch mixture and move around to completely coat the bottom and sides of the pan.
28. Return the remaining mixture to the bowl for later use.
29. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan.
30. Dust the top with enough of the remaining sugar/cracker/cornstarch mixture to lightly cover.
31. Reserve the rest for later.Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
32. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel or knife dusted with the sugar/cracker/cornstarch mixture.
33. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary.
34. Store in an airtight container for up to 3 weeks.
35. White Chocolate Coating Instructions:
36. Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth.
37. Transfer to a small bowl, and let cool about 15 minutes.
38.  To Make the Moon Pies:
39. Line two baking sheet with parchment or wax paper.
40. Lay out half of the graham crackers.
41. Pipe the marshmallow onto the crackers dead center.
42. You want about a TBSP of marshmallow per cracker.
43. Place another graham cracker on top of the marshmallow to form a sandwich.
44. Do you best to align the shapes if using something other than a round.
45. Let cookies sit for four hours for marshmallow to firm up.
46. Make the white chocolate coating and dip half the sandwich cookie into the white chocolate.Immediately sprinkle graham cracker crumbs on to both sides of the sandwich cookie and place on wax paper.Let set for 30 minutes.
47. Keep in an air
48. tight container for about 3 days.