Chocolate recipe collection

Almond crunch cookies rolled in sliced almonds and drizzled with a glossy chocolate ganache glaze. Buttery, nutty, and baked low and slow for a tender crumb.

Almond macaroon brownies layer a rich chocolate brownie base with a cream cheese, coconut, and almond macaroon topping, finished with a chocolate drizzle. One pan, two indulgent textures.

Homemade Almond Roca: buttery toffee cooked to deep mahogany, whole almonds stirred in, topped with semi-sweet chocolate and ground walnuts. A classic holiday candy that breaks into gorgeous bark-style pieces.

Almond Roca bars layer a buttery shortbread base under melted Hershey chocolate and chopped almonds. The classic potluck cookie that mimics the famous toffee candy in cookie-bar form.

A sweet and delectable homemade liqueur made with vodka.

These scrumptious treats are perfect as a light snack in between meals.

Amaretto cheesecake delite blends silken tofu and reduced-fat cream cheese into a lighter cheesecake spiked with amaretto and vanilla. Topped with caramelized almonds on a chocolate cookie crust.

Chocolate chip oatmeal cookies pack 2 1/2 cups of rolled oats with semi-sweet chocolate chips and optional nuts into a chewy or crisp drop cookie. Choose the bake time to nail your texture.

Eggless chocolate cake bakes up tender and rich with no eggs needed. A vintage Depression-era recipe that uses melted unsweetened chocolate, milk, and pantry basics for a dependable layer cake.

Fudge truffle cheesecake bakes a chocolate cookie crust under a dense cream cheese filling laced with 8 ounces of melted semi-sweet chocolate. Rich, fudgy, no flour, no fuss.

Ginger-almond florentines: thin, lacy caramel cookies with crystallized ginger, toasted almonds, and citrus zest, finished with a smooth chocolate coating on the flat side.

Peanut butter brownies with crunchy peanut butter and a marbled chocolate chip top. Soft, chewy bars baked in a 13x9 pan, makes 24.

Rich chocolate cake: single 8-inch buttermilk cocoa layer cake finished with bittersweet chocolate glaze. Can be split for a filled two-layer version.

Yeasted chocolate bread made with a honey sponge starter and semi-sweet chocolate rolled jelly-roll style into 8 individual mini loaves. Brushed with egg glaze and best served hot from the oven.

No-bake chocolate butterscotch clusters with crunchy chow mein noodles and cashews. Four ingredients, 10 minutes, four dozen pieces - no oven required.

Light angel food cake made with whipped egg whites and cake flour, frosted with a rich mocha buttercream of coffee, cocoa, and butter. A classic pairing of airy cake and intensely flavored frosting.