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Sweet hibiscus moon pies dipped in chocolate, sprinkled with sea salt, and filled with marshmallow and a slightly sweet and tart hibiscus jelly made with The Perfect Puree Sweet Hibiscus.
by Chef Ana de Anda
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with The Perfect Puree .
Using a round cookie cutter the same size as the sable cookies, cut the marshmallow. Sandwich the marshmallow between 2 cookies and dip in chocolate. Sprinkle with sea salt.