We've turned the classic B.C. bar into an easy three-step pie—all without the need of an oven! Custard powder gives softened ice cream the same taste as the bar's signature creamy filling; pour it over a nutty crust and top with ganache for a minimal-effort dessert that wows.
You don't need a mixer to make these dense two-bite brownies — just a whisk.
A double dose of vanilla – from the bean and the extract – lends a beautiful perfume and taste to this silky pudding. Use pure vanilla instead of imitation for a true, clean flavour.
Biting into cake that tastes like the classic sandwich combo is like hitting the cupcake jackpot. Cream cheese adds just enough tartness to the icing to offset the sweetness of the peanut butter. Omit the peanut butter for a nut-free, school-friendly treat.
Decadent little chocolate cakes with rich molten cores are enough to make any meal special. The batter for this dessert can be prepared ahead, but the cakes are best eaten immediately after baking, so don't put them into the oven until your guests are ready for dessert. If you're making this on an occasion when you can eat dairy, try the Flourless Chocolate Lava Cakes variation.
These biscotti have a slightly drier texture than ones made with butter, which means they are perfect for dunking in your favourite beverage.
The Sacher torte, a moist chocolate cake enrobed in apricot jam and chocolate ganache, is Vienna's most popular confection. These cookies, with their sticky jam filling and chocolate dip, pay homage to the iconic dessert.
Sandwich chocolate ice cream with layers of tender cake and sour cherry for a summertime take on a classic Black Forest.
