897 recipes
Three-layer orange cream brownies with a fudgy walnut brownie base, fluffy orange buttercream middle, and a glossy chocolate icing top. The Terry's Chocolate Orange in bar form, cut into 36 perfect bites.
Pajas are flourless coconut cookies loaded with butter-toasted pecans, dried apricots, and chopped chocolate, bound with sweetened condensed milk. No eggs, no flour, all flavor.
Flourless Passover brownies made with matzo cake meal instead of flour. Rich, fudgy chocolate squares kosher for Passover with nuts folded in for crunch.
Peanut butter chocolate layer bars with a peanut butter Oreo crust, chopped peanuts, chocolate chips, and coconut drizzled with sweetened condensed milk.
Peanut butter cookie brownie bars with a fudgy brownie base, peanut butter cookie dough chunks, coconut, and a double hit of chocolate and peanut butter chips. The dessert mashup that wins every bake sale.
Preschoolers will love these delicious cub-shaped cookies, made with nutty butter and crispy graham crackers. You and the kids can even create these cookies together!
Chocolate cake layered with peanut butter chip mousse and dripping chocolate ganache glaze, topped with mini peanut butter cups. A three-component showstopper.
Peanut butter pinwheel cookies with a melted chocolate swirl rolled jelly-roll style and sliced into rounds. A slice-and-bake cookie with a stunning spiral pattern in every bite.
Peanut butter chocolate chip pound cakes made with buttermilk for a tender crumb, loaded with mini chocolate chips. Bakes into four mini loaves with rich, nutty flavor.
Chocolate peanut butter shortbread baked in a tart pan with a cocoa crust, creamy peanut butter filling, and a chocolate Kiss topped with a whole peanut on every wedge.
This rich and delicious pie is made with chocolate cookie crumbs, corn syrup and semi-sweet chocolate.
The rich, creamy chocolate paired with peppermint candy canes is great, especially to use leftover candy canes or when you take the candy canes off the tree.
Petite Boules are white chocolate truffles spiked with Frangelico, dipped in tempered semisweet chocolate, and rolled in ground toasted hazelnuts. An elegant, handmade confection for gifting or dessert.
Two-layer chocolate cheesecake with a dark chocolate base and creamy vanilla top in a chocolate cookie crust. The Kraft Philly classic with no springform required.
French chocolate decadence cake with over a pound of dark chocolate and just one tablespoon each of sugar and flour. Served with whipped cream and raspberry-liqueur sauce.
Quick toffee chocolate cake assembled from store-bought pound cake split and filled with chocolate-sour cream frosting and crushed English toffee. Ready in 25 minutes.