1,452 chocolate milk recipes

Half Moon cookies with a soft, cakey drop cookie base frosted half chocolate and half vanilla. A classic Upstate New York bakery cookie made with sour milk.

Chocolate-filled fruit oatmeal bars: a buttery brown-sugar oat crust with a rich melted chocolate, condensed milk, raisin, and coconut filling. Sheet-pan bars for crowds and cookie swaps.

Fudgy chocolate sheet cake with a hint of cinnamon, topped with a buttery cocoa-pecan frosting made with sweetened condensed milk. Ready in 45 minutes flat.

Coconut squares with a buttery graham cracker crust, sweetened condensed milk coconut filling, and chocolate icing on top. An easy no-mixer bar cookie recipe.

No-bake iced coffee and chocolate pie with instant coffee, vanilla ice milk, and gelatin in a chocolate cookie crust. Blends together in minutes, sets in the fridge.

Eggless chocolate cake using vinegar and skim milk for tender, moist layers. A wartime-style two-layer cake with a light chocolate whipped frosting. Sixteen servings of nostalgia.

Peachy chocolate cake made without eggs, butter, or milk, layered with fresh sliced peaches. A naturally dairy-free chocolate cake with a tender crumb and bright fruit contrast.

English toffee bars with a buttery shortbread crust, pecan halves, bubbly toffee topping, and melted milk chocolate pressed on top. Three layers of crunch, caramel, and chocolate in every bar.

Chocolate malt cake with malted milk powder in both the batter and frosting, made with cocoa, half-and-half, and butter. A nostalgic malt shop flavor in cake form.

A thick, fudgy chocolate pie packed with pecan halves and baked in a flaky crust. Sweetened condensed milk and cocoa create a dense, truffle-like filling. Serve warm or cold with a crown of whipped cream.

A very healthy dessert, malted milk powder, low-fat cheese, and very good chocolate, tasty and great.

German chocolate pie with a fudgy cocoa-and-evaporated-milk custard loaded with toasted coconut and chopped pecans. The classic German chocolate cake flavors baked into two pie shells.

Rich fudge frosting made by boiling cocoa, sugar, and milk for 2 minutes, then beating in butter and powdered sugar. Glossy, thick, and intensely chocolate.

Moist chocolate cake with hot coffee bloomed into the batter for deep cocoa flavor, paired with old-fashioned ermine icing whipped from a cooked flour-milk paste. Vintage two-layer cake done right.

Chocolate chess pie: classic Southern chess pie with cocoa, evaporated milk, and butter. Six-ingredient custard pie with a crackly top and rich fudgy center.

Vintage Cocomalt macaroons with shredded coconut, sweetened condensed milk, and chocolate-malt powder. A Depression-era cookie with chewy edges and a soft, malty center.