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.
Sicilian Magic Chunks: Dark Chocolate, Granola, Figs, Pistachios, Orange, & Ginger
- 32 oz of Nutty Stephs’s Granola
- 4 4 ounce bars of dark chocolate (or 1 pound bar)
- 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
- ¼ 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 fridge.