Chocolate

Made with nutty meringue, rich chocolate ganache, and vanilla and hazelnut buttercreams, the marjolaine is the perfect cake for special occasions.

Bar cookies are always brilliant, but these bars are extra brilliant because salty Ritz crackers add balance to an otherwise strictly sweet treat.

Made with coconut sugar, these cookie sandwiches—filled with a whipped white chocolate, coconut, and rum ganache—have deep caramel and molasses notes.

Nondairy butter and a flax “egg” make these easy cookies deliciously vegan—be sure to buy dairy-free chocolate and vegan sugar to keep them that way.

This tender, fragile shortbread is the result of a happy accident involving an extra egg yolk.

Halfway between a cookie and a blondie, these peanut butter and jelly bars are delightfully chewy. They’re salty-sweet with pockets of raspberry jam.

The Nanaimo bar is an iconic Canadian confection that is remarkably easy to make and perfect for potlucks and holiday parties. 

This family favorite holiday cookie pairs the winning combination of chocolate and peanut butter.

Crunchy peanut butter and a quick, glossy, trufflelike chocolate ganache take classic peanut butter blossoms a step up from their former selves.

More like a brownie than a cookie, these fudgy, densely chocolaty Christmas cookies pack Dutch cocoa powder and chocolate chips into every bite. They keep their chew once they cool, but we prefer them while still warm and gooey.

This peppermint bark is made with not one, but three kinds of chocolate: milk, bittersweet, and white.  It’s a stunning, festive sweet to make for yourself and loved ones during holiday season. 

I grew up eating these classic chocolate crinkle cookies every December. To me they are the very definition of holiday sweetness and happy memories. While the dough will become quite stiff as you’re making it, the final result is a light, airy, melt-in-your-mouth chocolate cookie that marries perfectly with whatever you’re drinking, whether that's eggnog, hot chocolate, or a cold, frosty glass of milk. 

A little yogurt makes a flaky piecrust extra tender and the butter taste extra good!

For many years this was my classic rich butter glaze for chocolate tortes.

I prepare Nutterbuddies—small crispy peanut-butter-and-chocolate squares—as a confection for many of the restaurants I’ve worked for, in Seattle and Chicago, and they’ve garnered quite a cult following.

These no-bake bars are a cross between cheesecake and Klondike Bar. They're frozen and coated in a milk chocolate shell that hardens almost immediately.