Chocolate Fingers

These no-bake chocolate fingers are more candy than cookie. Powdered sugar, skim milk powder, and cocoa get sifted together, then tossed with raisins, maraschino cherries, and candied peel before melted shortening and vanilla bind the whole thing into a firm, fudgy slab.

The powdered milk is the base that gives these their dense, creamy texture. Combined with powdered sugar and cocoa, it creates a dry mixture that absorbs the melted shortening and turns into something with the consistency of soft fudge. Tossing the dried fruit in the powder mixture first coats each piece and prevents clumping.

Press the mixture into a plastic wrap-lined pan, chill until firm, and cut into finger-shaped bars. The plastic wrap makes unmolding effortless. These keep well in an airtight container and actually improve in texture after a day as the flavors meld.

Chef Tips

• Sift the dry ingredients together to break up lumps in the powdered milk and cocoa; lumps don’t dissolve and leave gritty spots
• Cut the maraschino cherries into small pieces and pat them dry; excess cherry juice turns the mixture pink and sticky
• Line the pan with plastic wrap overhanging the edges for easy lifting after chilling
• Wrap individual fingers in foil for gifts or lunchbox treats; they hold up well at room temperature for a few hours

Variations

• Tropical: Replace the candied peel with dried pineapple and shredded coconut
• Nut-studded: Add ¼ cup chopped walnuts or almonds to the dry mixture
• Orange chocolate: Use orange-flavored candied peel only and add ½ teaspoon orange extract