5,203 chocolate recipes

Giant banana oat cookies studded with chocolate chips, served sundae-style with a scoop of ice cream on top. Soft, chewy, and big enough to use as a dessert plate.

Turtle pie deluxe, a no-bake frozen ice cream pie with chocolate cookie crust, fudge layer, pecan-praline ice cream, butterscotch sauce, and toasted pecans. A make-ahead dessert showpiece.

Peter's rum pie layers silky cooked rum custard into a graham cracker crust, finished with whipped cream and grated bittersweet chocolate. A retro icebox dessert with deep dairy richness and a warm spirit kick.

Twice-baked almond biscotti packed with walnuts and optional chocolate swirl. Crisp, crunchy Jewish cookies perfect for dunking in coffee or tea.

Raspberry fudge balls with cream cheese, melted chocolate chips, vanilla wafer crumbs, and raspberry preserves, rolled in chopped almonds. A no-bake truffle-style treat ready to chill.

The rich, creamy chocolate paired with peppermint candy canes is great, especially to use leftover candy canes or when you take the candy canes off the tree.

Blond brownies with brown sugar and butter base topped with almonds and chocolate chips: butterscotch-flavored bars baked until golden, named for the A-B-C toppings.

Frozen tri-color cake with split angel food layered with chocolate ice cream and raspberry sherbet, frosted in almond whipped cream. No-bake make-ahead dessert.

A rich, velvety devil's food cake with a secret weapon: tomato sauce that adds incredible moisture and depth. Topped with a billowy classic boiled icing spiked with orange juice and vanilla.

Komish broit is a Jewish twice-baked cookie similar to Italian biscotti, made with matzo meal, potato starch, and chocolate chips. Crisp diagonal slices rolled in cinnamon sugar.

Turtle shells are a novelty edible-insect snack: cooked cicadas dipped in warm chocolate glaze and cooled into crunchy, chocolate-topped morsels. A bold entry into entomophagy for the adventurous.

Pressed angel food cake sandwiches filled with chocolate chips, marshmallows, cherry preserves, or cinnamon sugar. Made in a sandwich maker until golden and gooey. Kids love these.

Frozen three-layer German torte with a crisp meringue base topped with chocolate, raspberry, and vanilla sherry-kissed sabayon mousse layers. A showstopping make-ahead dessert finished with shaved chocolate and chocolate kisses.

Vintage white cake layered with toasted pecans and grated semi-sweet chocolate, finished with a glossy chocolate fudge frosting. A 1960s-era bake-off showstopper.

Fudgy brownies made with a full cup of butter and 8 ounces of unsweetened chocolate, loaded with toasted walnuts. Baked in a jelly-roll pan for thick, slab-style bars.

Old-fashioned stovetop fudge made with unsweetened chocolate, brown sugar, condensed milk, and corn syrup. Beaten smooth, studded with nuts, and cut into squares. Classic candy making.