Cow Pies

Don’t let the name fool you. These cow pies are a no-bake chocolate candy that kids go absolutely wild for. Melted milk chocolate chips get stirred with slivered almonds and raisins, then dropped in lumpy spoonfuls onto wax paper and chilled until set. Four ingredients, no oven, and they look hilariously like their namesake, which is half the fun.

The double boiler method is worth using here. Milk chocolate scorches fast over direct heat, and even a few seconds too long turns it grainy and seized. Simmering water underneath keeps the temperature gentle and even, melting the chips smoothly. The tablespoon of shortening helps thin the chocolate just enough so it coats the raisins and almonds evenly instead of clumping around them.

Drop them in rough, uneven mounds. The whole point is that they’re supposed to look messy. Perfectly round dollops defeat the purpose and honestly don’t taste any better.

These set firm in the fridge but soften at room temperature, so keep them chilled until you’re ready to serve.

Kitchen Tips

• Stir constantly while melting the chocolate. Even in a double boiler, chocolate can overheat if left sitting
• Make sure no water or steam gets into the chocolate. Even a single drop will cause it to seize into a grainy, unusable mess
• Use parchment paper if you don’t have wax paper. Both release the set candies cleanly
• These store well in the fridge in an airtight container for up to two weeks

Variations

• Use semi-sweet or dark chocolate chips instead of milk chocolate for a less sweet, more intense version
• Swap raisins for dried cranberries and almonds for cashews for a different flavor combo
• Stir in mini marshmallows for a rocky road spin