1,568 kooky recipes

Crunchy Italian cantucci biscotti loaded with toasted hazelnuts, Frangelico liqueur, and almond extract. Twice-baked for that signature snap, ready for dunking in espresso.

Microwave chocolate pecan clusters with marshmallows and semi-sweet chips. Five ingredients, no baking, and ready to eat in under an hour. Makes 20 clusters.

Classic no-bake church windows with chocolate chips, colored marshmallows, shredded coconut, and chopped nuts. Chill overnight, slice into colorful rounds. Makes 3 dozen.

No-bake cocoa bourbon balls made with crushed vanilla wafers, pecans, powdered sugar, and a generous pour of bourbon. Roll in fruit sugar, chopped pecans, or cocoa powder. Ready in 15 minutes.

Crunchy Italian biscotti loaded with hazelnuts, lemon zest, sambuca, and rum. Twice-baked for that signature snap, these tozzetti are built for dunking in espresso or a glass of vin santo.

Crisp biscotti soaked in flavored simple syrup until soft, then topped with fresh whipped cream and fruit. A quick Italian-inspired dessert with endless variations.

Homemade oatmeal citrus face scrub with dried lemon and orange peels, oats, and blanched almonds ground into a fine exfoliating powder. All-natural, 3 ingredients, stores for months.

No-bake fruit and nut tarts filled with sliced bananas and plumped raisins folded into sweetened whipped cream, topped with more cream, cherries, and chopped nuts.

Raspberry dream bars with a buttery shortbread base, a layer of raspberry jam, and a coconut-egg topping that bakes golden and chewy. Three layers of flavor in every bite.

Fudgy brownies made with unsweetened chocolate, butter, and pecans. Customize the bake time for fudgy or cakey results, and the pan size for giant or bite-sized squares.

Chocolate peanut butter bars with chips baked into the batter and melted on top for a smooth chocolate layer. Chewy, dense, and no-fuss from one pan.

Fudgy brownies swirled with a vanilla cream cheese batter for a marbled cheesecake-brownie hybrid. Made with real unsweetened chocolate melted with butter for deep cocoa flavor.

Creme de menthe truffle cups: bite-size chocolate candy shells piped full of minty chocolate ganache with ground almonds. A boozy, bakery-style Christmas confection made in a double boiler.

Pumpkin bars built on a spice cake mix shortcut: a press-in crust topped with a pumpkin custard layer, finished with chopped pecans. Thirty-two festive holiday bars from one box of mix.

Italian biscotti loaded with almonds, hazelnuts, and pine nuts, scented with orange zest and Godiva chocolate liqueur. Twice-baked for the classic dunkable crunch.

Mocha macaroons: coconut macaroons spiked with instant coffee and cocoa powder for a chewy, chocolate-and-espresso candy-bar bite. Naturally gluten-free, flourless, and almost embarrassingly simple to mix.