1,538 coco late recipes

No-bake bourbon whiskey balls rolled in powdered sugar with vanilla wafer crumbs, pecans, and cocoa. A classic Southern holiday treat that gets better the longer it chills.

Vegan brownies built on the Depression-era wacky cake method: no eggs, no butter, no milk. Vinegar and baking soda do the lifting for a fudgy, chewy chocolate brownie that mixes in one bowl.

Fat-free fudge brownies use applesauce in place of butter or oil for a moist, chocolatey square. Whole wheat flour and egg whites keep them lighter without losing the brownie chew.

Smith College fudge with molasses, brown sugar, and unsweetened chocolate cooked to soft-ball stage. The classic 1900s women's college recipe with deep, rich flavor.

Steamed buns can be easily made with a variety of fillings. They’re shaped like a flower! Try this recipe.

Traditional Sicilian fruit-filled pastries stuffed with figs, dates, chocolate chips, nuts, and warm spices, glazed with a lemon icing. A holiday cookie tray showstopper.

Lighter cranberry pecan pie with a graham cracker crust, egg white meringue filling, semi-sweet chocolate, and toasted coconut. Tart, nutty, and festive.

Easy fudge brownies use a saucepan-melted sugar and buttermilk technique with Dutch-process cocoa for a glossy crackle top and dense fudgy interior. One-pan, ready in 40 minutes.

Chewy oatmeal cookies packed with semi-sweet chocolate and butterscotch chips for a sweet-salty one-two punch. Makes 60 golden cookies with crispy edges and soft, oat-studded centers.

Quick chicken mole sauce with peanut butter, unsweetened chocolate, raisins, chili powder, and cinnamon blended smooth. Brush over roasted chicken or duck for bold Mexican flavor.

Turtle cookies with pecan halves, caramel candy centers wrapped in brown sugar shortbread, and a chocolate glaze dip. Adorable candy-shop cookies from scratch.

Cookie ice cream sandwiches made with slice-and-bake chocolate chip cookies and vanilla ice cream. A two-ingredient frozen treat kids can help assemble in 20 minutes.

If you have egg whites left over from other recipes, use them for making kisses. For the holidays you can dress them up by sprinkling some green sugar or red cinnamon hearts on each kiss to make them more festive.

Fluffy white buttercream icing made with shortening, powdered sugar, and a hint of almond extract. Stays bright white and pipes like a dream for decorated cakes.

Tart rhubarb and sweet apple pie filling spiced with cinnamon in a flaky double crust, thickened with tapioca for a perfectly sliceable filling. This apple rhubarb pie is a springtime classic.

A traditional Scottish clootie dumpling made with suet, currants, sultanas, and cinnamon, wrapped in a floured cloth and simmered for two hours. Serve warm with custard sauce for a proper British pudding.