What makes the best summer bonfires? Campfire cooking. We’re talking beer can chicken, deluxe s’mores and, of course, classicly easy moon pies. This campfire moon pie recipe comes from the Robinson’s family in Walloon Lake.
The Robinsons’ fire pit sees plenty of duty as s’more central, so Cheryl Robinson keeps the cottage larder stocked with the main ingredients plus add-ons like Reese’s Peanut Butter Cups. The family also mixes up the fire pit menu with the fixings for campfire moon pies, toasted over the flames in a cast iron pie iron, available in many outdoor catalogs and stores.
Campfire Moon Pie Recipe:
Makes enough for a weekend’s worth of campfire moon pies!
- Spread two slices of white bread with soft butter on one side.
- Spread one slice with cream cheese and top with fruit pie filling and pieces of chocolate.
- Sandwich-up the slices and grill until toasty in the pie iron.
- When finished drizzle with homemade confectioner’s sugar icing (recipe below)
Confectioners sugar icing
Ingredients:
- 1/2 teaspoon vanilla
- 1/2 teaspoon milk
- 1 cup confectioner’s sugar
Directions:
Mix together the milk and vanilla. Stir in the sugar a little bit at a time.
Take a look at the Robinson’s rustic Walloon Lake Cottage and cozy, natural outdoor living space.
This Northern Michigan recipe was originally published in the April 2016 issue of Northern Home & Cottage.
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