Chocolate recipe collection

Two-color chocolate brownies: ultra-rich dark chocolate brownies with walnuts, topped with a white chocolate cream icing and ground nuts. A bakery-style double-batch for a crowd.

Layered no-bake candy with a butterscotch-walnut bottom, mini marshmallow middle, and a chocolate chip topping. Make-ahead, sliceable, and seriously sweet.

U.S. Mints are intensely fudgy mint chocolate brownies spiked with espresso and creme de menthe, then topped with a smooth mint chocolate glaze. Make-ahead chocolate-mint squares for entertaining.

Ultimate triple chocolate chunk cookies pack melted semisweet chocolate into the dough, plus chunks of semisweet and white chocolate folded in. Soft, fudgy, and chocolate-loaded in every bite.

Ultimate caramel nut brownies with a gooey caramel-pecan layer sandwiched between two layers of fudgy unsweetened chocolate brownie. Rich, layered, and completely over the top.

Old-school chocolate chip cookies built on shortening and brown sugar for crisp edges and chewy middles, studded with semi-sweet chips and toasted pecans. A throwback recipe from the original Crisco era.

Ultimate chocolate chip cookies with shortening, light brown sugar, pecans, and semi-sweet chips baked until just set and still moist. A chewy, thick cookie that stays soft for days.

Chocolate chunk cookies with semi-sweet chocolate, brown sugar, and a full cup of butter. Thick, chewy, and loaded with big chocolate pieces in every bite.

Ultra rich turtle pie with a caramel-pecan filling made from sweetened condensed milk and a glossy chocolate ganache top. Six ingredients, no extra oven time once the shell is baked.

Fruit salad with mandarin oranges, pineapple, blueberries, and seedless grapes folded into a whipped cream and sour cream base with grated chocolate candy bars.

No-bake chocolate oatmeal cookies with coconut, cocoa, and margarine boiled for 2 minutes then dropped onto wax paper. A classic fridge cookie ready in under an hour.

Van's Faves are crisp lace-thin oat cookies scented with orange zest and finished with a chocolate drizzle. Eight ingredients, big crunch, and an old-fashioned tin-cookie feel.

Vanilla brownies (blondies) made with butter, brown sugar, and vanilla extract with optional chocolate chips. Chewy, buttery bars baked in a sheet pan for easy slicing.

Vanilla-limeade ice cream pie: a chocolate wafer crust ringed with cookies, layered with vanilla ice cream and ribbons of tart green limeade, then frozen firm. A no-bake, make-ahead summer dessert.

Vegan brownies with chocolate sauce bake into a self-saucing pudding cake with no eggs and no dairy. Soy milk and oil keep the crumb tender, while a layer of cocoa, brown sugar, and boiling water poured over the batter sinks down into a fudgy hot sauce as it bakes.

Smooth, thick and creamy. If too thick use the firm silken tofu not the extra firm. After 2 hours the extra firm tofu makes the mousse have the consistency of butter cream icing.