Get all the mad scientists into the kitchen to bring these crispy rice squares to life. Add a little food colouring, some coating chocolate and candy, and these ordinary rectangles become monstrously delicious creations just dying to be devoured.
This cake is so divine on its own that we skipped the expected sweet topping, but you can also serve it with fresh or cooked fruit, or a drizzle of chocolate or caramel sauce. Use an oven thermometer to ensure that your oven is properly calibrated; even a 25-degree fluctuation can cause the cheesecake to puff up and develop surface cracks.
Store-bought granola bars sound healthy but at times they are no better than a chocolate bar. Why not make your own? They are great to add to your child's lunch or for after school snacks.
Making chocolate-covered buttery toffee at home is easier than you think! If you're new to candy-making, be sure to use an accurate candy thermometer (digital is best) to help you determine when the toffee is ready.
Popular throughout Europe, these thin, candylike cookies are filled with fruits. Keep refrigerated between waxed paper in a cookie tin, because they'll soften if kept at room temperature. If desired, drizzle with melted bittersweet chocolate.
This cheesecake, baked in a rectangular pan, suits buffets to a T. Just cut the squares and arrange on a festive platter. To dress up the squares, a little oval of whipped cream wouldn't be amiss, especially if you call on the licorice flavours of the cheesecake by adding a splash of sambuca. Then add a sprinkle of candy-coated fennel seeds (available in South Asian groceries) or thinly sliced pastel and black licorice allsorts. Or focus on the chocolate and serve with a pitcher of Silky Bittersweet Chocolate Sauce.
Strawberry jam and marshmallows star in these little chocolate tartlets that your kids will enjoy making with you as much as they will eating! They’re easily transportable, making them ideal for packing up and taking to potlucks or cookie exchanges.
Candied, dried and rolled in sugar, crystallized ginger is the pride of Australia's thriving ginger industry. The best medallions are cut from the tender heart of the baby ginger rhizome and are enjoyed plain or dipped in chocolate.
This recipe is relatively simple to prepare using common pantry ingredients. Almonds and pears complement each other in the not-too-sweet filling. Serve with a drizzle of chocolate sauce or dollop of whipped cream, if desired.
This classic treat is surprisingly easy to make and far better that the store-bought version. Whether you enjoy them as is, or dipped in melted chocolate or a hot cup of cocoa, you'll find them irresistible.
