Chocolate recipe collection

Mini cheesecakes with chocolate-covered graham crust get a peanut butter swirl that creates the ultimate no-slice dessert for parties, bake sales, or weekend baking with kids.

Peanut butter and chocolate sandwich cookies built from one clever dough split two ways, baked, then sandwiched around a soft marshmallow. A fun two-tone treat with the classic chocolate-PB combo.

Peanut butter bars are no-bake crowd-pleasers with a graham cracker and peanut butter base topped with melted chocolate. Five ingredients, one pan, refrigerate overnight. Buckeyes in bar form.

Peanut butter chocolate bars built on a buttery cornmeal-almond shortbread base, spread with creamy peanut butter and finished with a chocolate drizzle. Three-layer crunch in every bite.

Moist yellow cake swirled with chunky peanut butter, chocolate chips, and crunchy peanuts. This easy sheet cake starts with a mix and bakes up with a crumbly peanut butter topping that melts into pure indulgence.

Peanut butter dreams are no-bake chocolate-dipped peanut butter balls with crisp rice cereal for crunch. Vintage church-cookbook candy that yields 48 freezer-friendly bites and disappears at every bake sale.

Peanut butter puffs made with phyllo dough folded into crispy triangles around a sweet peanut butter filling, then drizzled with melted chocolate and chopped pecans.

Pears Helene is a classic French dessert of poached pear halves served with hot chocolate sauce and optional vanilla ice cream and chopped almonds. Elegant, timeless, and surprisingly simple to make at home.

This rich and delicious pie is made with chocolate cookie crumbs, corn syrup and semi-sweet chocolate.

Pound cake brownies blend buttery pound cake richness with melted chocolate and chopped nuts. Dense, fudgy bars with a tender crumb, dusted with powdered sugar.

Premier white sugar cookies with melted white chocolate baked right into the dough, then glazed with more. A tender, rollable sugar cookie made for decorating.

Bread machine pumpernickel with rye flour, cornmeal, whole wheat, molasses, cocoa, and instant coffee. Dark, dense, and deeply flavored with traditional brotgewurtz spice.

I would strongly suggest using libby’s pumpkin puree. Semi sweet chips make for a more savory cookie and an excellent addition to a scoop of vanilla ice cream.

Quick double chocolate pie: a one-bowl chocolate custard pie spiked with creme de cacao liqueur and baked in a prepared shell. Ready in an hour, set into fudgy slices.

Anise-scented raisin biscotti with walnuts, lemon zest, and orange zest. Butter-based dough double-baked until crisp. A traditional Italian dunking cookie with citrus and spice.

Raisin oatmeal brownies blend melted chocolate chips with brown sugar, oats, and raisins for a chewy bar with nutty texture and pockets of fruity sweetness.