No-bake Sicilian Cookie Magic Chunks

Try these No-bake Sicilian Cookie Magic Chunks
No-bake Sicilian Cookie Magic Chunks

Homemade Italian Cooking with Cara

I was inspired to create a mashup of traditional Sicilian Christmas cookies called “Cucidati” and Nutty Steph’s Granola Magic Chunks for a recipe contest.  Nutty Steph’s, is a fantastic artisan granola company in Vermont, founded by hometown girl Jaquelyn Reike. She combines lots of dark chocolate with her granola to make a decadent treat appropriately called, Magic Chunks.  My version adds classic ingredients of my favorite cookie – figs, pistachios, orange marmalade, raisins, and ginger. Like Cuccidati cookies, I added the traditional Italian white sugar glaze and colored sprinkles.

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  • 32 Ounces granola
  • 1 Pound dark chocolate
  • 1 Cup orange marmalade, room temperature (the type with the orange peel in it)
  • 1 Cup dried figs, stemmed and chopped
  • 1/2 Cup raisins
  • 2 Tablespoons candied ginger bits, chopped
  • 1 Cup pistachios, shelled and roasted
  • 1/4 Teaspoon kosher salt
  • 1 Cup powdered sugar
  • 4 Tablespoons cream or milk
  • Colored sprinkles (non-pareils), for decoration


In a medium glass bowl, melt the chocolate over a pan of simmering water on low heat, (or use a double boiler). Stir often.

Once melted, remove bowl from heat. Add orange marmalade and mix until incorporated. Add granola, figs, raisins, ginger, salt and pistachios. Stir gently until everything is well coated. Press the granola mixture into a baking sheet lined with parchment paper. Place pan in the freezer approximately 30 minutes, or until thoroughly set.

While the granola mixture is chilling, make the glaze by mixing the powdered sugar and milk in a separate bowl until smooth and slightly pourable.

Take the pan out of the freezer. Drizzle the glaze over the top of the mixture. For a final garnish, evenly add the sprinkles over the top.

Place in freezer an additional 30 minutes. Remove from pan and cut into 2 inch chunks. Store in the fridge.

Cookie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cookie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cookie Wine Pairing

Milk is more traditional with cookies than wine in the U.S., but a few cookies and a glass of sweet wine make a simple, enjoyable dessert. Sweet chenin blanc, muscat, or amontillado sherry with nut-based cookies; sauternes or sweet German wines with sugar cookies; cabernet sauvignon or cabernet franc with chocolate desserts; Italian vin santo with biscotti.