Bon Appetit Desserts

Sometimes all you want is a good, simple, classic chocolate brownie. Look no further. Makes 2 dozenNonstick vegetable oil spray

5 ounces unsweetened chocolate, chopped

½ cup (1 stick) unsalted butter, cut into 8 pieces

2 cups sugar

2 teaspoons vanilla extract

4 large eggs

¼ teaspoon salt

1 cup unbleached all purpose flour

Preheat oven to 350°F. Line 13×9×2-inch metal baking pan with aluminum foil, leaving 2-inch overhang on both long sides. Spray foil with nonstick spray. Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth. Cool 15 minutes.

Whisk sugar and vanilla into chocolate mixture. Whisk in eggs and salt, then stir in flour. Spread batter in prepared pan.

Bake brownies until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Cool in pan.

DO AHEAD: Brownies can be made 1 day ahead. Cover and let stand at room temperature.

Using foil as aid, lift brownies from pan and cut into bars.

Fudge Brownies with Walnuts

A classic brownie with a bit of crunch. Don’t care for walnuts? Try chopped toasted pecans instead. Makes about 2 dozen

BrowniesNonstick vegetable oil spray

5 ounces bittersweet or semisweet chocolate (do not exceed

61% cacao), chopped

¾ cup (1½ sticks) unsalted butter, cut into 12 pieces

2 ounces unsweetened chocolate, chopped

2 cups sugar

4 large eggs

2 teaspoons vanilla extract

¼ teaspoon salt

1 cup unbleached all purpose flour

1 cup chopped walnuts

1 cup bittersweet or semisweet chocolate chips

Glaze

½ cup heavy whipping cream

3 ounces bittersweet or semisweet chocolate (do not exceed

61% cacao), chopped

BROWNIES: Preheat oven to 350°F. Spray 9×9×2-inch metal baking pan with nonstick spray. Stir bittersweet chocolate, butter, and unsweetened chocolate in medium saucepan over low heat until melted and smooth. Remove from heat.

Whisk sugar, eggs, vanilla, and salt in large bowl until fluffy. Stir in melted chocolate mixture. Mix in flour, then nuts and chocolate chips; spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 35 minutes.

GLAZE: Meanwhile, bring cream to boil in small saucepan. Remove from heat. Whisk in bittersweet chocolate. Pour glaze over brownies in pan. Chill uncovered 1 hour. Cut into squares. Serve cold or at room temperature.

Chocolate-Chocolate Chip Brownies with Pecans and Raisins

This quick and easy dessert would be great made with almost any kind of nut. Three others to try: walnuts, almonds, and peanuts. Makes 16

⅔ cup unbleached all purpose flour

1 teaspoon baking powder

¼ teaspoon salt

3 ounces unsweetened chocolate, chopped

2 large eggs

1 teaspoon vanilla extract

1 cup sugar

½ cup (1 stick) unsalted butter, room temperature

½ cup chopped pecans

⅓ cup raisins

⅓ cup bittersweet or semisweet chocolate chips

Preheat oven to 350°F. Butter 9×9×2-inch metal baking pan. Whisk flour, baking powder, and salt in small bowl. Stir chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Cool slightly.

Whisk eggs and vanilla into chocolate. Using electric mixer, beat sugar and butter in large bowl until blended. Beat in chocolate mixture. Mix in flour mixture. Stir in pecans, raisins, and chocolate chips. Transfer batter to prepared pan.

Bake until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool. Cut into squares.

DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Chocolate-Espresso Brownies with Chocolate Glaze

A little instant espresso powder really heightens the chocolate flavor in these extra-thick brownies. If you can’t find espresso powder, you can use instant coffee powder. Makes 16

¾ cup (1½ sticks) unsalted butter, cut into 12 pieces

5 ounces unsweetened chocolate, chopped

1 tablespoon instant espresso powder or instant coffee powder

2 cups sugar

1 teaspoon vanilla extract

4 large eggs

¾ cup unbleached all purpose flour

½ cup heavy whipping cream

6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

Position rack in center of oven and preheat to 325°F. Line 8×8×2-inch metal baking pan with aluminum foil, leaving 2-inch overhang. Butter foil. Stir butter, unsweetened chocolate, and espresso powder in heavy medium saucepan over low heat until melted and smooth. Pour chocolate mixture into large bowl and cool 10 minutes.

Using electric mixer, beat sugar and vanilla into chocolate mixture. Add eggs 1 at a time, beating well after each addition. Add flour; beat at low speed just until blended. Pour batter into prepared pan.

Bake until just firm to touch and tester inserted into center comes out with some thick wet batter still attached, about 45 minutes. Cool brownies in pan on rack 10 minutes. Using metal spatula, press down brownie edges to level top. Cool completely.

Bring cream to simmer in heavy medium saucepan. Reduce heat to low. Add bittersweet chocolate; whisk until smooth. Pour glaze over brownies in pan. Chill until firm, about 3 hours.

Using foil as aid, lift brownies from pan. Fold down foil sides. Cut into squares; remove from foil. Serve cold or at room temperature.

DO AHEAD: Can be made 2 days ahead. Keep refrigerated.

Brownie PointsFive tips for picture-perfect brownies:1. TAKE THE TEMPERATURE: Your oven’s temperature, that is. Preheat the oven for at least 20 minutes before baking and use an oven thermometer to make sure the number on the dial matches the temperature inside the oven.2. FOILED AGAIN: To prevent the brownies from sticking, line the baking pan with a long sheet of aluminum foil, letting some foil hang over the edges. After the brownies cool, use the foil flaps as a sling to lift the entire brownie out of the pan.3. THE SWEET STUFF: The chocolate that you use can make or break a pan of chocolate brownies. Use high-end chocolate: Valrhona, Callebaut, Lindt, and Perugina are a few of our favorites, or buy a few different kinds at the store and do a taste test to see which brand you prefer.4. DONE AND DONE: Because each oven is different, the baking times in this book are approximate. Begin checking the brownies at least 5 minutes before the baking time indicated in the recipe. To make sure the brownies are ready, use the test for doneness described in the recipe (usually “tester inserted into center comes out with moist crumbs attached”).5. THE KINDEST CUT: For clean cuts, use a sharp knife with a thin blade. Don’t use a serrated knife, because it will tear up the edges of the brownies. Before cutting, dip the knife in a glass of hot water, then wipe the knife clean, repeating after every cut.

Fudgy Hazelnut Brownies with Marbled Chocolate Glaze

This recipe, which makes nearly 75 brownies, is perfect for a big buffet dinner. The marbled topping is easy to create—keep it in mind for topping some of your other favorite bar cookies. Makes about 6 dozen

Brownies

2½ cups semisweet chocolate chips

1 cup (2 sticks) unsalted butter, cut into 16 pieces

1 cup sugar

4 large eggs

¼ teaspoon salt

2 teaspoons vanilla extract

¾ cup unbleached all purpose flour

1 cup coarsely chopped hazelnuts, toasted

Topping

12 ounces bittersweet or semisweet chocolate, chopped

3 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

BROWNIES: Preheat oven to 350°F. Butter and flour 15×10×1-inch baking sheet. Stir chocolate chips and butter in heavy medium saucepan over medium-low heat until melted and smooth. Remove from heat. Combine sugar, eggs, and salt in heavy large saucepan. Whisk constantly over low heat just until sugar dissolves, about 5 minutes (do not boil). Remove from heat. Whisk in chocolate mixture and vanilla. Whisk in flour and nuts. Spread batter in prepared pan.

Bake until tester inserted into center comes out with some moist crumbs attached, about 30 minutes. Cool brownies completely in pan on rack.

TOPPING: Stir semisweet chocolate in medium metal bowl set over saucepan of barely simmering water until melted and smooth. Spread over brownies.

Stir white chocolate in another medium metal bowl set over saucepan of barely simmering water until melted and smooth. Spoon into resealable plastic bag. Cut small tip off 1 corner of bag. Pipe lines of white chocolate crosswise atop brownies, spacing lines 1 inch apart. Draw toothpick lengthwise across lines, alternating direction from left to right and right to left, to create marbled pattern. Chill just until firm enough to cut, about 30 minutes. Cut brownies into small squares.

DO AHEAD: Can be made 3 days ahead. Refrigerate in single layer in airtight containers. Bring to room temperature before serving.

Fudgy Toffee Brownies

A quick chocolate ganache-toffee topping turns these brownies into something unforgettable. Purchase the toffee bits or make them yourself without making a mess by putting a toffee candy bar, such as a Heath bar, inside a resealable plastic bag and gently crushing it with a rolling pin or mallet. Makes 16

Brownies

1 cup semisweet chocolate chips

¾ cup (1½ sticks) unsalted butter, cut into 12 pieces

4 ounces unsweetened chocolate, chopped

1¾ cups sugar

4 large eggs

¾ cup unbleached all purpose flour

1 cup toffee bits or chopped toffee bars (such as Skor or Heath)

Topping

⅔ cup heavy whipping cream

1 cup semisweet chocolate chips

1 ounce unsweetened chocolate, chopped

¾ cup whole almonds, toasted, coarsely chopped

¼ cup toffee bits or chopped toffee bars (such as Skor or Heath)

BROWNIES: Preheat oven to 350°F. Line 9×9×2-inch metal baking pan with aluminum foil, leaving overhang on 2 sides. Butter foil. Combine chocolate chips, butter, and unsweetened chocolate in heavy large saucepan. Stir over low heat until melted and smooth. Remove from heat. Whisk in sugar, then eggs. Whisk in flour, then toffee bits. Pour batter into prepared pan.

Bake brownies until tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool 15 minutes. Using metal spatula, press down brownie edges to level top.

TOPPING: Bring cream to simmer in heavy small saucepan. Add chocolate chips and unsweetened chocolate; whisk topping until smooth. Pour topping over brownies in pan. Sprinkle with almonds and toffee bits. Chill brownies until cold, at least 2 hours and up to 1 day.

Using foil as aid, lift brownies from pan. Fold down foil sides. Cut into 16 squares and serve cold.

Mint Chocolate Brownies

Mint chocolate chips and mint liqueur add fresh flavor to these rich chocolate brownies. If you prefer, you can use ¼ teaspoon peppermint extract in place of the crème de menthe. Makes about 2 dozen

Brownies

1¼ cups mint chocolate chips

1½ ounces unsweetened chocolate, finely chopped

½ cup (1 stick) unsalted butter, cut into 8 pieces

½ cup sifted unbleached all purpose flour (sifted, then measured)Pinch of salt

1½ teaspoons heavy whipping cream

1½ teaspoons instant espresso powder or instant coffee powder

½ teaspoon white (clear) crème de menthe

3 extra-large eggs, room temperature

¾ cup plus 2 tablespoons sugar

Glaze

6 tablespoons mint chocolate chips

½ ounce unsweetened chocolate, finely chopped

5 tablespoons unsalted butter, cut into 5 pieces

BROWNIES: Position rack in bottom third of oven and preheat to 350°F. Butter sides of 9×9×2-inch metal baking pan. Fold 18×12-inch piece of aluminum foil in half crosswise. Line pan with foil, leaving overhang on 2 sides. Butter foil. Stir mint chocolate chips, unsweetened chocolate, and butter in heavy medium saucepan over very low heat until melted and smooth. Cool.

Sift flour and salt into small bowl. Mix cream, espresso powder, and crème de menthe in small cup. Using electric mixer, beat eggs and sugar in large bowl until frothy. Fold in cream mixture, then melted chocolate. Fold in dry ingredients. Spread batter evenly in prepared pan.

Bake until tester inserted in center comes out with some moist crumbs attached, about 25 minutes (surface may crack). Using metal spatula, press down brownie edges to level top. Cool 30 minutes on rack.

GLAZE: Stir mint chocolate chips, unsweetened chocolate, and butter in heavy small saucepan over low heat until melted and smooth. Let cool until thick enough to spread. Spread glaze over brownies. Let brownies stand 4 hours at room temperature.

Using foil as aid, lift brownies from pan. Fold down foil sides. Cut into squares.

DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Coconut Checkerboard Brownies

This dessert has a chocolate brownie on the bottom and alternating squares of chocolate and coconut brownie on the top. It looks impressive but doesn’t require any special equipment or a sophisticated technique. Canned sweetened cream of coconut is available in the liquor or mixers section of most supermarkets. Makes 16

Coconut Batter

1 7-ounce package sweetened flaked coconut

¼ cup powdered sugar

¼ cup canned sweetened cream of coconut (such asCoco Reál or Coco López)

2 ounces Philadelphia-brand cream cheese, cut into

1-inch cubes, room temperature

1 extra-large egg

⅛ teaspoon almond extract

⅛ teaspoon fresh lemon juicePinch of salt

Chocolate Batter

6 tablespoons (¾ stick) unsalted butter, cut into 6 pieces

3½ ounces unsweetened chocolate, chopped

2 extra-large eggs

¼ teaspoon vanilla extract

1½ cups (packed) golden brown sugar

¾ cup sifted unbleached all purpose flour (sifted, then measured)

¼ teaspoon baking powder

⅛ teaspoon salt

COCONUT BATTER: Measure ⅓ cup flaked coconut; cover and set aside. Place remaining coconut and sugar in processor; finely chop. Add cream of coconut and cream cheese to processor and blend well. Add egg, almond extract, lemon juice, and salt and blend well, stopping occasionally to scrape down sides of bowl. Transfer to bowl. Cover and refrigerate until very firm, about 3 hours.

CHOCOLATE BATTER: Butter 9×9×2-inch metal baking pan. Melt butter with chocolate in heavy small saucepan over low heat, stirring until smooth. Pour into medium bowl. Cool to lukewarm. Whisk in eggs and vanilla. Whisk sugar, flour, baking powder, and salt in small bowl; sift over chocolate mixture. Mix until blended and smooth. Spread 1¼ cups chocolate batter in prepared pan (cover and refrigerate remaining batter). Cover pan tightly with aluminum foil. Refrigerate batter until very firm, about 3 hours.

Position rack in center of oven and preheat to 325°F. Alternate 1 tablespoon remaining chocolate batter and 1 tablespoon coconut batter over chocolate layer, filling pan completely. Sprinkle reserved ⅓ cup flaked coconut over coconut mounds; press gently to adhere. Cover pan tightly with foil.

Bake 45 minutes. Remove foil and bake until tester inserted in center of 1 chocolate mound comes out almost clean, about 40 minutes. Cool brownies completely in pan on rack.

DO AHEAD: Can be made 1 day ahead. Cover brownies tightly and store at room temperature.

Cut into squares.

Chocolate Brownies with Orange-Cream Cheese Frosting

Baking in a disposable pan creates brownies with soft edges. If you prefer brownies with chewy edges, use a 13×9×2-inch metal baking pan instead and bake for 30 minutes. Finish these brownies with toasted pistachios, toasted flaked coconut, or untoasted coconut—or go all out and top with all three. Makes 1½ dozen

BrowniesNonstick vegetable oil spray

⅔ cup unbleached all purpose flour

½ teaspoon baking powder

½ teaspoon salt

4 ounces bittersweet or semisweet chocolate, chopped

2 ounces unsweetened chocolate, chopped

10 tablespoons (1¼ sticks) unsalted butter, cut into 10 pieces

1¼ cups sugar

2 teaspoons vanilla extract

3 large eggs

Frosting

1 8-ounce package Philadelphia-brand cream cheese, room temperature

⅔ cup powdered sugar

2 tablespoons (¼ stick) unsalted butter, room temperature

1½ teaspoons finely grated orange peel

½ cup toasted unsalted natural pistachios, toasted sweetened flaked coconut, or untoasted sweetened flaked coconut

BROWNIES: Position rack in center of oven; preheat to 325°F. Spray 13×9×2-inch disposable aluminum baking pan with nonstick spray. Press 18×12-inch sheet aluminum foil over bottom and up long sides of pan, leaving overhang on both long sides. Spray foil with nonstick spray. Whisk flour, baking powder, and salt in small bowl. Stir both chocolates and butter in medium saucepan over medium-low heat until melted and smooth; remove from heat. Whisk sugar and vanilla, then eggs, into chocolate mixture. Whisk until glossy and smooth, about 1 minute. Add dry ingredients and whisk just to blend. Pour batter into prepared pan.

Bake until tester inserted into center comes out with some moist crumbs attached, about 24 minutes. Cool completely in pan on rack.

FROSTING: Using electric mixer, beat cream cheese, powdered sugar, butter, and orange peel in medium bowl until smooth. Spread cream cheese frosting over brownies. Sprinkle nuts or coconut over.

DO AHEAD: Can be made 1 day ahead. Cover and chill.

Using foil as aid, lift brownies from pan. Cut into squares; serve cold or at room temperature.

Chocolate Brownies with Peanut Butter Frosting

Who can resist the combination of chocolate and peanut butter? You can finish the brownies with a sprinkling of chopped salted peanuts, if you like.

Makes 2 dozen

BrowniesNonstick vegetable oil spray

5 ounces unsweetened chocolate, coarsely chopped

4 ounces bittersweet or semisweet chocolate, coarsely chopped

½ cup (1 stick) unsalted butter, cut into 8 pieces

1½ cups sugar

4 large eggs

1 teaspoon vanilla extract

½ cup unbleached all purpose flour

¼ teaspoon salt

Frosting

1 cup creamy peanut butter (do not use old-fashioned style or freshly ground)

3 tablespoons unsalted butter, room temperature

⅔ cup powdered sugar

1 teaspoon vanilla extract

BROWNIES: Preheat oven to 350°F. Line 13×9×2-inch metal baking pan with aluminum foil, leaving 2-inch overhang on both long sides. Spray foil with nonstick spray. Combine unsweetened chocolate, bittersweet chocolate, and butter in heavy small saucepan. Stir over low heat until melted and smooth. Cool to barely lukewarm. Using electric mixer, beat sugar, eggs, and vanilla in large bowl at high speed until mixture is thick and pale yellow, about 5 minutes. Reduce mixer speed to low; beat in flour and salt, then melted chocolate mixture. Transfer mixture to prepared baking pan.

Bake brownies until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Transfer pan to rack; cool 15 minutes. Using metal spatula, press down brownie edges to level top. Cool completely in pan.

FROSTING: Place peanut butter and butter in medium bowl. Using electric mixer, beat until smooth. Add sugar and vanilla and beat until well blended and smooth. Spread frosting evenly over brownies in pan. Refrigerate at least 1 hour. Using foil as aid, lift brownies from pan. Cut into squares.

DO AHEAD: Can be made 1 day ahead. Cover and keep refrigerated. Let stand at room temperature 30 minutes before serving.

Raspberry Brownies

Berries and chocolate are natural partners. In this variation on that theme, chocolate brownies are sprinkled with fresh raspberries just before baking, then drizzled with a chocolate glaze that contains just a hint of raspberry brandy.

Makes 1½ dozen

BrowniesNonstick vegetable oil spray

1 cup (2 sticks) unsalted butter, room temperature

1¼ cups sugar

½ cup (packed) golden brown sugar

4 large eggs

½ cup natural unsweetened cocoa powder

1 tablespoon framboise (clear raspberry brandy) or brandy

1 teaspoon vanilla extract

¼ teaspoon salt

1¼ cups unbleached all purpose flour

1½-pint container raspberries

Glaze

4 ounces bittersweet or semisweet chocolate, chopped

2 tablespoons framboise (clear raspberry brandy) or brandy

2 teaspoons hot waterPowdered sugar

BROWNIES: Preheat oven to 325°F. Spray 13×9×2-inch metal baking pan with nonstick spray. Beat butter and both sugars in large bowl until fluffy. Add eggs 1 at a time, beating to blend after each addition. Stir in cocoa, framboise, vanilla, and salt. Add flour; stir just to blend. Pour batter into prepared pan. Sprinkle raspberries evenly over batter. Bake until tester inserted into center comes out clean, about 30 minutes. Cool completely in pan on rack.

GLAZE: Stir chocolate, framboise, and 2 teaspoons hot water in medium metal bowl set over saucepan of barely simmering water until melted and smooth. Cool slightly.

Cut brownies into 18 bars. Sift powdered sugar lightly over brownies. Dip fork into glaze and drizzle glaze decoratively over brownies. Let stand until glaze sets, about 30 minutes.

DO AHEAD: Can be made 8 hours ahead. Cover; store at room temperature.

Transfer brownies to plate and serve.

White Chocolate Suzette Brownies

This white chocolate brownie was inspired by crepes suzette, a classic French dessert that consists of crepes warmed in a buttery orange sauce, then soaked in orange liqueur and flambéed. This slightly less dramatic (but equally delicious) version features brownies flavored with orange liqueur, dried apricots, lemon and orange peel, and ginger. The finishing touch? An orange-flavored glaze. Makes about 2 dozen

Brownies

½ cup finely chopped dried apricots

2 tablespoons Grand Marnier or other orange liqueur

1 tablespoon frozen orange juice concentrate, thawed

1 tablespoon finely grated orange peel

1 teaspoon fresh lemon juice

1 teaspoon finely grated lemon peel

½ teaspoon vanilla extract

2 tablespoons (¼ stick) unsalted butter, cut into 2 pieces

2 ounces Philadelphia-brand cream cheese, cut into 2 pieces

4 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped

1 cup sifted unbleached all purpose flour (sifted, then measured)

½ teaspoon salt

½ teaspoon ground ginger

2 extra-large eggs, room temperature

⅔ cup sugar

4 ounces high-quality white chocolate (such as Lindt or Perugina), very coarsely chopped

Glaze

⅔ cup powdered sugar

2¼ teaspoons Grand Marnier or other orange liqueur

2¼ teaspoons frozen orange juice concentrate, thawed

BROWNIES: Position rack in center of oven and preheat to 350°F. Butter sides of 9×9×2-inch metal baking pan. Fold 18×12-inch piece of aluminum foil in half crosswise. Line pan with foil, leaving overhang on 2 sides. Butter foil. Dust pan and foil with flour; tap out excess.

Mix apricots, Grand Marnier, orange juice concentrate, orange peel, lemon juice, lemon peel, and vanilla in medium bowl. Melt butter and cream cheese in heavy small saucepan over low heat, stirring constantly. Remove from heat. Add finely chopped white chocolate and let stand 5 minutes. Stir gently to combine. Cool.

Sift flour, salt, and ginger into small bowl. Whisk eggs and sugar in large bowl until thickened, about 1 minute. Whisk in cream cheese mixture. Fold in apricot mixture and coarsely chopped white chocolate. Fold in dry ingredients. Spread batter in prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Transfer pan to rack and cool.

GLAZE: Mix all ingredients in small bowl. Spread glaze evenly over brownies. Let stand until glaze sets, about 20 minutes. Using foil as aid, lift brownies from pan. Fold down foil sides. Cut into squares.

DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.Presentation Tip: Top It OffFor another pretty presentation, drizzle the glaze over the brownies and sprinkle with chopped dried apricots or chopped crystallized ginger (or both).

Double-Lemon Bars

Healthy doses of lemon juice and lemon peel give these bars their extra-tangy flavor. To get the most juice out of the lemons (or any other citrus), firmly roll room-temperature fruit along the countertop with your palm before squeezing. Makes 32

CrustNonstick canola oil spray

1½ cups unbleached all purpose flour

½ cup powdered sugar

⅛ teaspoon salt

¾ cup (1½ sticks) chilled unsalted butter, cut into ½-inch cubes

1 teaspoon vanilla extract

Filling

2½ cups sugar

6 large eggs, room temperature

1 cup strained fresh lemon juice

3 tablespoons unbleached all purpose flour

2½ tablespoons finely grated lemon peel

Powdered sugar

CRUST: Position rack in center of oven and preheat to 350°F. Line 9×9×2-inch metal baking pan with aluminum foil, leaving 1-inch overhang on 2 sides of pan. Spray with nonstick spray. Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add vanilla and process until dough begins to come together. Press dough evenly onto bottom of prepared pan. Bake crust until golden brown, about 26 minutes.

FILLING: Whisk sugar and eggs in large bowl to blend. Whisk in lemon juice, then flour. Strain into another bowl. Mix in lemon peel.

Reduce oven temperature to 325°F. Pour filling over hot crust. Bake until sides are set and filling no longer moves in center when pan is shaken, about 35 minutes. Cool on rack. Cover and chill at least 4 hours or overnight.

Using foil as aid, lift dessert from pan. Fold down foil sides. Cut into 16 squares. Cut each square diagonally in half, forming triangle. Sift powdered sugar over.

DO AHEAD: Can be made 1 day ahead. Refrigerate in airtight containers.

Raising the BarTransform the humble bar cookie into a dramatic dessert.INFINITE SUNDAES: Top warm bar cookies with scoops of ice cream, chocolate or caramel sauce, dollops of whipped cream, and sprinklings of chopped salted peanuts.BROWNIE BITES: Slice a pan of chocolate brownies into ½-inch cubes. Using a toothpick, dip each brownie bite into melted dark or white chocolate. While the chocolate is still wet, dip into chopped nuts, sprinkles, or crushed cookie crumbs. Place the brownie bites on a rimmed baking sheet lined with aluminum foil and chill until the chocolate sets.THE LAYERED LOOK: Make a parfait by layering chopped brownies or bar cookies with lightly sweetened whipped cream and fresh berries. Use a medium-size clear bowl or arrange in small clear glasses to make individual servings.CHOP SHOP: Dice cookies and sprinkle them over ice cream.BAKED ALASKAS: Top bar cookies with scoops of ice cream and freeze until firm (up to 2 days ahead). Place the cookie-ice cream combos on a foil-lined baking sheet. Make a simple meringue (see the baked Alaska recipes on pages 521-24) and swirl it over the combos, leaving about ¼ inch of space between the bottom of the meringue and the baking sheet. Bake in a 500°F oven until the meringue browns in spots (no more than 5 minutes), or use a kitchen torch to brown the meringues.

Lemon-Coconut Bars

The buttery coconut crust tempers the tang of the lemony filling in these delicious bars. For a tropical twist, substitute fresh lime juice and lime peel for the lemon in the filling. Makes 16

Crust

1 cup unbleached all purpose flour

¼ cup sugar

¼ teaspoon salt

¾ cup sweetened flaked coconut, toasted, cooled

6 tablespoons (¾ stick) chilled unsalted butter, cut into

½-inch cubes

Filling

¾ cup sugar

2 large eggs

¼ cup fresh lemon juice

1 tablespoon finely grated lemon peel

1 teaspoon unbleached all purpose flour

½ teaspoon baking powderPinch of salt

¼ cup powdered sugar

CRUST: Preheat oven to 350°F. Line 8×8×2-inch metal baking pan with aluminum foil, leaving overhang on 2 sides of pan. Butter foil. Blend flour, sugar, and salt in processor. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough into ball. Press dough evenly over bottom of prepared pan. Bake crust until golden at edges, about 25 minutes.

FILLING: Meanwhile, combine sugar, eggs, lemon juice, lemon peel, flour, baking powder, and salt in processor. Blend filling until smooth.

Remove crust from oven. Pour filling evenly over hot crust. Return to oven and bake until filling begins to brown at edges and is just set and springy to touch in center, about 30 minutes. Transfer pan to rack; cool lemon bars completely.

Using foil as aid, transfer lemon bars to work surface. Fold down foil sides. Cut into bars. Sift powdered sugar over.

DO AHEAD: Can be made 5 days ahead. Refrigerate lemon bars in single layer in airtight containers.

White Chocolate and Lime Cheesecake Bars

Here’s a no-bake bar cookie that’s just perfect for a summer barbecue. Chocolate curls are an easy way to dress up your desserts and impress guests—just soften a chocolate bar briefly on low power in the microwave, then run a vegetable peeler along one long side. Makes 9

7 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

27 chocolate sandwich cookies (about 11 ounces)

½ cup chilled heavy whipping cream

1 8-ounce package Philadelphia-brand cream cheese, room temperature

3 tablespoons sugar

3 tablespoons fresh lime juice

1 tablespoon finely grated lime peelLime slices or lime twistsWhite chocolate curls (optional)

Line 8×8×2-inch metal baking pan with aluminum foil, leaving overhang on all sides. Stir chopped white chocolate in medium metal bowl set over saucepan of barely simmering water until melted and smooth. Remove bowl from over water. Finely grind cookies in processor. Add 2 tablespoons melted white chocolate and blend until mixture clumps together. Firmly press mixture onto bottom of prepared pan. Chill while making filling.

Beat cream in medium bowl until peaks form. Beat cream cheese, sugar, lime juice, and lime peel in large bowl until smooth. Beat in remaining melted white chocolate. Fold in whipped cream in 2 additions; spread over prepared crust. Chill until filling is slightly firm, at least 2 hours. Using foil as aid, lift cheesecake from pan. Fold down foil sides. Cut into bars. Garnish with lime slices or twists and white chocolate curls, if desired.

Apricot-Walnut Bars

Crisp shortbread crust topped with a moist apricot cake makes a delicious dessert, but these bars would also be terrific as a breakfast or brunch treat. Makes 1½ dozen

Shortbread LayerNonstick vegetable oil spray

1 cup unbleached all purpose flour

¼ cup sugarPinch of salt

½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes

Apricot Layer

⅔ cup (packed) dried apricot halves, coarsely chopped

⅓ cup unbleached all purpose flour

½ teaspoon baking powder

¼ teaspoon salt

2 large eggs

1 cup (packed) golden brown sugar

½ teaspoon vanilla extract

½ cup chopped toasted walnuts

Powdered sugar

SHORTBREAD LAYER: Preheat oven to 350°F. Spray 8×8×2-inch glass baking dish with nonstick spray. Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Press crumbs firmly onto bottom of prepared dish. Bake until center is golden, about 25 minutes. Maintain oven temperature.

APRICOT LAYER: Meanwhile, place apricots in small saucepan; add enough water to cover. Boil until soft, about 4 minutes; drain. Set aside and cool.

Sift flour, baking powder, and salt into small bowl. Using electric mixer, beat eggs in large bowl. Add brown sugar and vanilla; beat until blended. Stir in flour mixture, then nuts and apricots. Spread over shortbread.

Bake until puffed and dark brown and tester inserted into topping comes out with small moist crumbs attached, about 35 minutes. Cool in dish.

Cut into bars. Transfer to waxed paper. Sift powdered sugar over bars.

A Cut AboveBar cookies don’t have to be sliced into traditional squares and rectangles. Try these shapes instead.CIRCLES: Use a round cookie cutter to give your cookies some flattering curves. For clean edges, push straight down with the cookie cutter and wipe it clean after each cut.MODERN RECTANGLES: Think thin. Use a ruler to divide the pan of cookies lengthwise into even strips. Make short, crosswise cuts to form bars. You can cut the bars all the same length, or mix things up and make some longer and some shorter.DIAMONDS OR TRIANGLES: Look sharp with these pointy shapes. For diamonds, use a ruler to make diagonal cuts across the pan, then make diagonal cuts in the opposite direction. These cuts will form triangles along the edges of the pan. Serve the triangles with the diamonds or cut all the cookies into triangles by slicing the diamonds in half.

Triple-Cherry Streusel Bars

Dried sweet cherries, tart cherry preserves, and cherry brandy give these bars their triple hit of fruit flavor. If you don’t have kirsch (clear cherry brandy) on hand, you can use regular brandy or amaretto (almond-flavored liqueur) instead. Makes 2 dozen

Filling

1 cup dried Bing (sweet) cherries

1 cup tart red cherry preserves

1 tablespoon kirsch (clear cherry brandy)

Dough and StreuselNonstick vegetable oil spray

2 cups unbleached all purpose flour

⅔ cup sugar

½ teaspoon ground cinnamon

¼ teaspoon salt

¾ cup (1½ sticks) chilled unsalted butter, cut into ½-inch cubes

1¾ teaspoons vanilla extract

¼ teaspoon almond extract

3 tablespoons whole milk

1 cup (packed) sweetened flaked coconut

¾ cup sliced almonds

FILLING: Combine all ingredients in processor; blend to chunky puree.

DO AHEAD: Filling can be made 1 day ahead. Transfer filling to bowl; cover and refrigerate.

DOUGH AND STREUSEL: Preheat oven to 375°F. Line 13×9×2-inch metal baking pan with heavy-duty aluminum foil, leaving overhang on both long sides. Spray foil with nonstick spray. Blend flour, sugar, cinnamon, and salt in processor. Add butter, vanilla, and almond extract. Blend, using on/off turns, until mixture resembles coarse meal. Add milk and blend, using on/off turns, until mixture comes together in small clumps. Transfer 1 cup (packed) mixture to medium bowl and reserve for streusel.

Blend remaining mixture in processor until large moist clumps form. Gather dough together in large ball. Press dough over bottom of prepared pan; pierce all over with fork. Bake dough until golden, about 22 minutes; cool crust 15 minutes. Maintain oven temperature.

Add coconut and almonds to reserved 1 cup dough. Mix with fork, breaking streusel topping into small clumps.

Spread cherry filling over baked crust. Sprinkle streusel topping over. Bake until cherry filling is bubbling and streusel topping is golden brown, about 30 minutes. Cool in pan on rack. Using foil as aid, lift cookie from pan. Fold down foil sides. Cut into bars.

DO AHEAD: Can be made 2 days ahead. Refrigerate in airtight container.

Classic Date Bars

The oat mixture does double duty in this recipe: Half of the mixture is pressed into the pan to form a buttery crust; the remainder is sprinkled over the filling, streusel-style. Makes 16

1½ cups water

1½ cups chopped pitted dates

1 teaspoon vanilla extract

1½ cups unbleached all purpose flour

1 cup (packed) dark brown sugar

1 cup old-fashioned oats

1½ teaspoons ground cinnamon

½ teaspoon baking soda

½ teaspoon salt

¾ cup (1½ sticks) unsalted butter, diced, room temperature

Preheat oven to 350°F. Butter 8×8×2-inch metal baking pan. Bring 1½ cups water to simmer in medium saucepan. Add dates; simmer until very soft and thick, stirring occasionally, about 10 minutes. Cool to room temperature. Stir in vanilla.

Combine flour, sugar, oats, cinnamon, baking soda, and salt in large bowl; stir to blend. Add butter. Using fingertips, rub in until moist clumps form. Press half of oat mixture evenly over bottom of prepared pan. Spread date mixture over. Sprinkle with remaining oat mixture; press gently to adhere.

Bake until brown at edges and golden brown and set in center, about 40 minutes. Cool completely in pan on rack. Cut into bars and serve.

Fig and Rum Squares

A little rum in the spiced fig filling adds an adult edge to these tender bar cookies. Makes 1½ dozen

2 cups unbleached all purpose flour

1 cup (2 sticks) chilled unsalted butter, cut into ½-inch cubes

1 cup (packed) golden brown sugar, divided

¼ teaspoon salt

1 tablespoon ice water

1 9-ounce package dried black Mission figs, stemmed

6 tablespoons orange juice

2 tablespoons dark rum

1 tablespoon finely grated orange peel

1 teaspoon ground cinnamon

¾ cup sliced almonds

Preheat oven to 350°F. Blend flour, butter, ½ cup sugar, and salt in processor until coarse meal forms. Add 1 tablespoon ice water; blend until moist dough forms. Measure 1 cup dough; reserve for topping. Press remaining dough into 11½×7½-inch metal baking pan (do not clean processor).

Blend remaining ½ cup sugar, figs, orange juice, rum, orange peel, and cinnamon in processor to coarse paste. Spread filling over crust. Mix almonds into reserved 1 cup dough. Drop topping by small clumps onto filling. Bake until golden, about 35 minutes. Cool completely in pan. Cut into bars.

DO AHEAD: Can be made 8 hours ahead. Cover; store at room temperature.

Pumpkin Cheesecake Crumble Squares

Four layers of deliciousness: a crispy nutty crust, a creamy pumpkin filling, a tangy sour cream topping, and a sprinkling of streusel. These squares would be a natural addition to a Thanksgiving dessert lineup—but they’re irresistible any time of the year. Makes 16

Crust and Streusel

1 cup unbleached all purpose flour

¾ cup (packed) golden brown sugar

½ teaspoon salt

½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes

1 cup pecan halves

¾ cup old-fashioned oats

Filling

1 8-ounce package Philadelphia-brand cream cheese, room temperature

¾ cup canned pure pumpkin

½ cup sugar

1 large egg

1½ teaspoons ground cinnamon

1 teaspoon ground ginger

Topping

1 cup sour cream

2 tablespoons sugar

¼ teaspoon vanilla extract

CRUST AND STREUSEL: Preheat oven to 350°F. Generously butter 9×9×2-inch metal baking pan. Line rimmed baking sheet with parchment paper. Using on/off turns, blend flour, sugar, salt, and butter in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; using on/off turns, process until mixture is moistened but not clumping. Press 3½ cups crumbs onto bottom of prepared square pan. Transfer remaining crumbs to prepared baking sheet (do not clean processor). Bake crumbs on sheet until golden, stirring once, about 12 minutes. Cool crumbs. Bake crust in pan until golden, about 30 minutes. Remove from oven while preparing filling. Maintain oven temperature.

FILLING: Blend all ingredients in same processor until smooth. Spread filling over warm crust; bake until set, dry in center, and beginning to rise at edges, about 20 minutes. Maintain oven temperature.

TOPPING: Whisk all ingredients in small bowl. Spread topping evenly over hot filling. Bake until topping sets and is bubbling at edges, about 5 minutes. Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping. Cover; chill until cold, about 2 hours.

DO AHEAD: Can be made 2 days ahead. Keep chilled.

Cut into squares.

Banana-Oatmeal Bars with Chocolate Chunks

The dynamic duo of banana and oats makes these cookies perfect for breakfast or an afternoon snack. Makes about 2 dozen

2 cups unbleached all purpose flour

1 cup quick-cooking oats

1 tablespoon baking powder

¾ teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1¼ cups sugar

1¼ cups (packed) golden brown sugar

2 large eggs

⅔ cup mashed ripe bananas (about 2 large)

2 teaspoons vanilla extract

4 2.6-ounce bars semisweet chocolate (such as Hershey’s Special Dark), cut into ¾-inch pieces

1 cup pecans, toasted, chopped

Preheat oven to 350°F. Butter and flour 15×10×1-inch baking sheet. Blend flour, oats, baking powder, and salt in medium bowl. Beat butter in large bowl until fluffy. Add both sugars and beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in bananas, then vanilla. Stir in flour mixture, then chocolate and pecans.

Spread batter in prepared pan. Bake until tester inserted into center comes out clean and top is golden, about 45 minutes. Cool in pan on rack. Cut into bars.Ingredient Tip: BananasDon’t waste that one lonely overly ripe banana that hasn’t been eaten—peel it, place it in a resealable plastic freezer bag, and stick it in the freezer. Once you’ve collected a few bananas, use them in these delicious bar cookies or in banana bread. Thaw, then mash them in a bowl, and they are ready to use.

Coconut Macaroon Bars

These bar cookies have all the moist, chewy appeal of traditional macaroons. Makes 2 dozen

CrustNonstick vegetable oil spray

1¼ cups unbleached all purpose flour

⅓ cup sugar

½ teaspoon salt

10 tablespoons (1¼ sticks) chilled unsalted butter, cut into ½-inch cubes

1 large egg yolk

1 tablespoon heavy whipping cream

Filling

1 cup sugar

3 large eggs

¼ cup (½ stick) unsalted butter, melted, cooled

2 tablespoons unbleached all purpose flour

2 teaspoons vanilla extract

¼ teaspoon salt

1 7-ounce package sweetened flaked coconut

CRUST: Preheat oven to 350°F. Spray 13×9×2-inch metal baking pan with nonstick spray. Blend flour, sugar, and salt in processor. Add butter and process, using on/off turns, until mixture resembles coarse meal. Add egg yolk and cream; blend until dough comes together in clumps. Press dough evenly over bottom of prepared pan. Bake crust until pale golden, about 15 minutes. Transfer to rack. Maintain oven temperature.

FILLING: Beat sugar, eggs, melted butter, flour, vanilla, and salt in medium bowl to blend. Beat in coconut. Pour filling over crust.

Bake dessert until golden brown on top and set in center, about 25 minutes. Cool in pan. Cut around pan sides to loosen. Cut into bars.

DO AHEAD: Can be made 2 days ahead. Store in airtight container and chill.

More to Try: Add ChocolateFor a delicious variation, spread a thin layer of melted semisweet chocolate over the crust before pouring on the coconut topping. After the bars are baked, drizzle them with more melted chocolate.

Double-Nut Maple Bars

This sweet and sticky bar cookie gets its deep caramel flavor from brown sugar and maple syrup. Makes 16

Crust

1¼ cups unbleached all purpose flour

⅓ cup sugarPinch of salt

6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes

1 large egg yolk

1 tablespoon whole milk

Filling

⅓ cup pure maple syrup

⅓ cup (packed) golden brown sugar

¼ cup heavy whipping cream

2 tablespoons (¼ stick) unsalted butter

¾ cup pecans, toasted, coarsely chopped

¾ cup walnuts, toasted, coarsely chopped

½ teaspoon vanilla extract

CRUST: Preheat oven to 350°F. Butter 8×8×2-inch metal baking pan. Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until mixture resembles coarse meal. Combine egg yolk and milk in small bowl. Drizzle egg mixture into processor; using on/off turns, process just until dough clumps together but is still dry. Transfer dough crumbs to prepared pan. Press crumbs onto bottom and halfway up sides of pan. Bake until crust is set and pale golden, about 25 minutes. Cool crust in pan on rack. Maintain oven temperature.

FILLING: Combine maple syrup, sugar, cream, and butter in heavy medium saucepan. Boil 2 minutes. Remove from heat, Stir in all nuts and vanilla.

Pour filling over crust, spreading nuts evenly. Bake until filling is bubbling all over, about 8 minutes. Transfer to rack and cool completely. Cut into bars and serve at room temperature.

DO AHEAD: Can be made 1 day ahead. Store between sheets of waxed paper in airtight container at room temperature.

Brown Sugar Bars with Milk Chocolate and Pecans

A bit of orange liqueur and some candied orange peel add a bright citrus note to these bars. Makes 16

1 cup unbleached all purpose flour

1 teaspoon baking powder

¼ teaspoon salt

¾ cup (packed) golden brown sugar

6 tablespoons (¾ stick) unsalted butter, melted

1 large egg

3 tablespoons Grand Marnier or other orange liqueur, divided

½ teaspoon vanilla extract

6 ounces high-quality milk chocolate (such as Lindt or Perugina), cut into ½-inch pieces

⅓ cup chopped pecans

¼ cup chopped candied orange peel

Preheat oven to 350°F. Butter 8×8×2-inch metal baking pan. Whisk flour, baking powder, and salt in small bowl. Whisk sugar, butter, egg, 2 tablespoons liqueur, and vanilla in large bowl to blend. Add dry ingredients; stir to blend. Stir in chocolate, pecans, and orange peel. Transfer batter to prepared pan.

Bake until golden and tester inserted into center comes out clean, about 25 minutes. Transfer pan to rack. Brush top with remaining 1 tablespoon liqueur. Cool completely in pan. Cut into squares.

DO AHEAD: Can be made 2 days ahead. Wrap in plastic; store cookies at room temperature.Technique Tip: Soften UpBrown sugar is a mixture of white sugar and molasses, the molasses giving it a soft, moist texture. To keep brown sugar from drying out, be sure to store it in an airtight container at room temperature. If it does harden, there are easy ways to revive it. Add a piece of apple or a damp paper towel to the airtight container; keep it closed for a few days. You can also transfer the sugar to a microwave-safe dish, cover with damp paper towels, and microwave on high for 30 to 60 seconds, or simply let stand overnight.

Chocolate-Caramel Slice

A “slice,” a delicious dessert popular in Australia, has a shortbread base that is topped with a layer of caramel and a chocolate glaze. Balancing all that sweetness is a sprinkling of sea salt. Makes 20 to 24

Crust

1 cup unbleached all purpose flour

¼ cup (packed) golden brown sugar

2 teaspoons cornstarch

¼ teaspoon salt

½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes

1 tablespoon ice water

1 large egg yolk

Caramel Topping

1 14-ounce can sweetened condensed milk

½ cup (packed) golden brown sugar

6 tablespoons (¾ stick) unsalted butter, diced

2 tablespoons golden syrup (such as Lyle’s Golden Syrup) or dark corn syrup

1 teaspoon vanilla extract

Chocolate Glaze

6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

3 tablespoons heavy whipping creamFlaked sea salt (such as Maldon)

CRUST: Preheat oven to 350°F. Butter 12×8 ¼×1-inch fluted tart pan with removable bottom. Blend flour, sugar, cornstarch, and salt in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 1 tablespoon ice water and egg yolk. Blend until moist clumps form. Press dough onto bottom (not sides) of pan; pierce all over with fork [1]. Bake until golden, piercing if crust is bubbling, about 22 minutes. Cool completely.

CARAMEL TOPPING: Whisk milk, sugar, butter, syrup, and vanilla in heavy medium saucepan over medium heat until sugar dissolves, butter melts, and mixture comes to boil. Attach clip-on candy thermometer to side of pan. Boil gently until caramel is pale golden and thick and thermometer registers 225°F, whisking constantly, about 8 minutes. Pour caramel evenly over crust [2], then spread almost to edge of crust [3]; cool 15 minutes to set.

CHOCOLATE GLAZE: Meanwhile, melt chocolate with cream in microwave in 15-second intervals, stirring occasionally until smooth (do not overheat or chocolate will separate). Spread chocolate over warm caramel; sprinkle with sea salt. Refrigerate until chocolate is set, at least 1 hour.

DO AHEAD: Can be made 3 days ahead. Cover and keep refrigerated.

Cut dessert lengthwise into 4 strips. Cut each strip crosswise into 5 or 6 slices. Transfer to platter and serve.Ingredient Tip: Sweet and SaltyThis recipe uses two ingredients from the U.K.—Lyle’s Golden Syrup (a popular British sweetener with a mild butterscotch flavor) and Maldon salt (salt crystals made from evaporated seawater). Both products are available at some supermarkets and specialty foods stores and online from amazon.com.

Pecan Squares

This combination of a crispy, buttery crust and chewy pecan topping is reminiscent of a pecan pie—but much simpler to make. Makes about 20

2 cups unbleached all purpose flour

½ cup powdered sugar

1 cup (2 sticks) chilled unsalted butter, cut into ½-inch cubes

2 cups pecan pieces

¾ cup (packed) golden brown sugar

¾ cup honey

6 tablespoons heavy whipping cream

Preheat oven to 350°F. Butter 13×9×2-inch metal baking pan. Blend flour and powdered sugar in processor. Add butter and cut in, using on/off turns, until moist clumps form. Press dough onto bottom of prepared pan. Bake until golden, about 20 minutes. Maintain oven temperature.

Stir pecans, brown sugar, honey, and cream in heavy small saucepan over medium heat until sugar dissolves. Cook until mixture is bubbling around edges, about 2 minutes.

Pour pecan mixture over crust. Bake until filling is bubbling all over and is light caramel color, about 20 minutes. Cool completely.

DO AHEAD: Can be made 1 day ahead. Cover baking pan tightly and let stand at room temperature.

Cut into squares and serve.

Dried Fruit and Nut Bars

Looking for a healthful snack that actually tastes like something you’d want to eat anyway? These granola-type bars are packed with flavor and with good ingredients: whole grain cereal, walnuts, peanut butter, and three kinds of dried fruit. Makes about 1½ dozenNonstick vegetable oil spray

3 cups puffed whole grain cereal (such as from Kashi)

½ cup walnuts, chopped

¼ cup chopped pitted dates

¼ cup chopped dried tart cherries

¼ cup raisins

⅓ cup creamy peanut butter (do not use old-fashioned style or freshly ground)

¼ cup honey

¼ cup light corn syrup

Preheat oven to 350°F. Spray 9×9×2-inch metal baking pan with nonstick spray. Mix cereal, walnuts, dates, cherries, and raisins in medium bowl. Combine peanut butter, honey, and corn syrup in heavy small saucepan. Bring to boil, whisking constantly. Continue whisking until mixture is bubbling vigorously and thickens slightly, about 1 minute. Pour peanut butter mixture over cereal mixture in bowl; stir to blend. Transfer mixture to prepared pan; press to compact.

Bake until just golden around edges, about 10 minutes. Cool completely. Cut into bars.

DO AHEAD: Can be made 3 days ahead. Store in single layer between sheets of foil in airtight container at room temperature.

All Dressed UpThe quickest and easiest way to decorate your bar cookies is to melt some milk chocolate or bittersweet chocolate and spread it over the baked cookies, then choose your topping:S’MORES: Sprinkle mini marshmallows over the melted chocolate. Broil just until the marshmallows brown in spots. This will happen quickly, so be sure to keep a close eye on the pan.A NEW KIND OF CANDY BAR: For a kids’ party treat, top the melted chocolate with chopped up candy. Coarsely chopped toffee bars (such as Heath or Skor), Butterfinger candy bars, or peanut butter cups would all be delicious.SNOWSTORM: Sprinkle sweetened coconut (toasted or untoasted) over the melted chocolate.FRUITS AND NUTS: Top with your favorite combination. We like dried cranberries and chopped almonds or dried chopped apricots and pistachios.ZIG AND ZAG: Melt some white chocolate and use a fork or spoon to drizzle it in a zigzag pattern over the dark chocolate.CHILL OUT: Top the melted chocolate with fresh mint leaves or crushed peppermint candies (a nice choice for a holiday treat).

Candy

Espresso-Chocolate Fudge

Milk Chocolate-Peanut Butter Fudge

Caramel-Pecan Fudge

Pine Nut and Orange Fudge

Caramel-Dark Chocolate Truffles with Fleur de Sel

Fig and Walnut Truffles

Dark Chocolate Truffles with Honey and Lime

Chocolate-Orange Truffles with Almonds

Chocolate Truffle Croquembouche

Layered Peppermint Crunch Bark

Dried Fruit and Nut Chocolate Bark

New-Wave Rocky Road

Chocolate Panforte Candies

Mixed Nut Spiced Toffee

Macadamia Brittle with Fleur de Sel

Pecan Pralines

Coffee-Spice Caramels

Homemade Marshmallows

Cranberry and Tart Apple Gelées

Chocolate-Dipped Brown Sugar-Maple Creams

Fresh Raspberry Creams

Peanut Butter Dreams

Mixed Berry Chocolate-Toffee Bites

Gianduja Gold Cups

Espresso-Chocolate Fudge

This fudge has the silky texture of a no-beat fudge (and is almost as easy to make) and the rich taste of an old-fashioned, hand-beaten fudge. The secret is its mix of creamy ingredients—marshmallow creme, sweetened condensed milk, and whipping cream. Espresso intensifies the flavor of bittersweet chocolate. Makes 30 pieces

6 ounces bittersweet or semisweet chocolate (do not exceed

61% cacao), chopped

¼ cup marshmallow creme

1 ounce unsweetened chocolate, chopped

1 teaspoon vanilla extract

½ cup water

2 tablespoons instant espresso powder or instant coffee powder

1½ cups sugar

¾ cup canned sweetened condensed milk

⅓ cup heavy whipping cream

¼ cup (½ stick) unsalted butter

2 ounces high-quality white chocolate (such as Lindt or Perugina)

30 espresso beans

30 paper candy cups

Line 8×8×2-inch glass baking dish with aluminum foil, leaving overhang. Combine bittersweet chocolate, marshmallow creme, unsweetened chocolate, and vanilla in medium bowl. Mix ½ cup water and espresso powder in heavy large saucepan until espresso powder dissolves. Add sugar, milk, cream, and butter and stir over medium heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Attach clip-on candy thermometer to side of pan. Increase heat to high and bring mixture to boil. Reduce heat to medium-high and stir constantly but slowly with wooden spoon until candy thermometer registers 234°F, about 12 minutes.

Immediately pour mixture over ingredients in bowl (do not scrape pan). Stir vigorously with wooden spoon until all chocolate melts and fudge thickens slightly, about 3 minutes (mixture will still be glossy). Transfer fudge mixture to prepared baking dish. Smooth top of fudge with rubber spatula. Refrigerate fudge uncovered until firm enough to cut, about 2 hours.

Using foil as aid, lift fudge from pan. Trim edges of fudge. Cut into 30 pieces. Melt white chocolate in top of double boiler over simmering water. Using fork, drizzle white chocolate decoratively over fudge. Press 1 espresso bean onto top of each piece of fudge. Place fudge in paper candy cups. Refrigerate fudge until white chocolate sets, about 20 minutes.

DO AHEAD: Can be made 1 week ahead. Refrigerate in airtight container. Bring to room temperature before serving.Technique Tip: Don’t ScrapeWhen a candy recipe involves boiling, the instructions often specify “do not scrape pan” when the boiled mixture is poured into another container. This is important, as you don’t want to scrape in any sugar crystals that might be clinging to the sides of the pan. The crystals could ruin the texture of the candy.

Milk Chocolate-Peanut Butter Fudge

You don’t need a big slab of marble and an audience of tourists to make great fudge. All it takes is a loaf pan, a metal bowl, a heavy saucepan, and most importantly, a candy thermometer. Makes 24 pieces

Milk Chocolate Fudge

3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped

½ ounce unsweetened chocolate, chopped

½ teaspoon vanilla extract

¾ cup sugar

⅓ cup canned sweetened condensed milk

⅓ cup water

¼ cup heavy whipping cream

2 tablespoons (¼ stick) unsalted butter, cut into pieces

Peanut Butter Fudge

⅓ cup super-chunky peanut butter (do not use old-fashioned style or freshly ground)

¾ cup sugar

⅓ cup canned sweetened condensed milk

⅓ cup water

¼ cup heavy whipping cream

1 ounce high-quality milk chocolate (such as Lindt or Perugina), chopped, melted

2 tablespoons very coarsely chopped roasted unsalted peanuts

24 paper candy cups

MILK CHOCOLATE FUDGE: Line 9×5×3-inch loaf pan with aluminum foil, leaving overhang. Place both chocolates and vanilla in medium metal bowl. Combine sugar, milk, ⅓ cup water, cream, and butter in heavy 2-quart saucepan. Stir over medium-low heat until sugar dissolves. Brush down sides of pan with wet pastry brush. Attach clip-on candy thermometer to side of pan. Increase heat to high and bring to rolling boil. Reduce heat to medium-high and stir constantly but slowly with wooden spoon until candy thermometer registers 230°F, about 10 minutes.

Immediately pour mixture over ingredients in bowl (do not scrape pan). Stir vigorously with wooden spoon until chocolate melts and fudge thickens slightly, about 1 minute (mixture will still be glossy). Transfer fudge mixture to prepared pan. Smooth top of fudge with rubber spatula. Cover with plastic wrap. Using hand, press gently into even layer. Remove plastic. Refrigerate mixture uncovered while preparing peanut butter fudge.

PEANUT BUTTER FUDGE: Place peanut butter in medium metal bowl. Stir sugar, milk, ⅓ cup water, and cream in heavy 2-quart saucepan over medium-low heat until sugar dissolves. Brush down sides of pan with wet pastry brush. Attach clip-on candy thermometer to side of pan. Increase heat to high and bring to rolling boil. Reduce heat to medium-high and stir constantly until candy thermometer registers 230°F, about 8 minutes.

Pour mixture over peanut butter in bowl (do not scrape pan). Stir vigorously with wooden spoon until fudge thickens slightly, about 3 minutes (mixture will begin to lose gloss).

Spoon peanut butter fudge over chocolate fudge in pan. Smooth top with rubber spatula. Cover with plastic wrap. Using hand, press gently into even layer. Remove plastic. Drizzle melted milk chocolate over fudge. Sprinkle nuts over. Refrigerate until firm enough to cut, about 2 hours.

Using foil as aid, lift fudge from pan. Fold down foil sides. Trim ends of fudge. Cut into 24 pieces. Transfer fudge to paper candy cups.

DO AHEAD: Can be made 1 week ahead. Refrigerate in airtight container. Bring to room temperature before serving.

Caramel-Pecan Fudge

Even people who don’t love chocolate can find something to love here. This fudge is also known as penuche or brown sugar fudge. Its flavor is reminiscent of the very best pecan praline, but the texture is not grainy at all—it’s smooth and creamy. Makes 24 pieces

1¼ cups sugar

1 cup (lightly packed) golden brown sugar

1 cup heavy whipping cream

⅔ cup canned sweetened condensed milk

¼ cup (½ stick) unsalted butter, cut into pieces

⅓ cup water

2 tablespoons light corn syrup

¾ cup very coarsely chopped toasted pecans

24 pecan halves, toasted

24 paper candy cups

Line 9×5×3-inch loaf pan with aluminum foil, leaving overhang. Mix both sugars in heavy 3-quart saucepan, breaking up any lumps with fingertips. Add cream, milk, butter, ⅓ cup water, and corn syrup. Stir over medium-low heat until sugar dissolves. Brush down sides of pan with wet pastry brush. Attach clip-on candy thermometer to side of pan. Increase heat to high and bring to rolling boil. Reduce heat to medium-high and cook until candy thermometer registers 232°F, stirring frequently, about 15 minutes. Pour onto rimmed baking sheet (do not scrape pan). Cool 10 minutes.

Using rubber spatula, scrape mixture into medium metal bowl. Using handheld electric mixer, beat fudge at high speed until thick and creamy, about 5 minutes. Beat with wooden spoon until fudge begins to lose its gloss and thickens even more, about 2 minutes. (To test for proper consistency, mound fudge mixture on spoon; turn upside down. If mixture falls off spoon, beat fudge again and repeat test.) Mix in chopped nuts. Transfer fudge to prepared loaf pan. Using rubber spatula, spread into smooth, even layer. Arrange pecan halves lengthwise in 3 rows atop fudge, spacing evenly. Press to adhere. Refrigerate uncovered until firm enough to cut, about 2 hours.

Using foil as aid, lift fudge from pan. Fold down foil sides. Trim ends of fudge. Cut between pecan halves into 24 pieces. Transfer fudge to paper candy cups.

DO AHEAD: Can be made 1 week ahead. Refrigerate in airtight container. Bring to room temperature before serving.

Melting ChocolateTempering is a technique that involves melting and cooling chocolate to specific temperatures in order to create good cocoa crystal structure. This produces chocolate that is glossy with a crisp, clean snap. Because the process can be time-consuming and difficult to master without a machine, our recipes use a simplified alternative technique: The chocolate is melted to specific temperatures, then chilled to set the chocolate quickly (this helps prevent bloom—streaks of cocoa butter that affect the appearance of the chocolate). The finished chocolates should be stored in the refrigerator, but for the best texture, allow them to stand at room temperature for about 15 minutes before serving.When melting chocolate for dipping truffles and other candy centers, moisture is the enemy. Be careful not to let any steam or water come in contact with the chocolate or it will seize, or become lumpy, making it unsuitable for dipping. For the same reason, never cover chocolate when melting.Leftover melted chocolate that remains in the pan after dipping truffles or other centers can be used several ways:1. Add nuts and drop by spoonfuls onto foil-lined sheets and chill to form nut clusters.2. Dip whole fresh strawberries into the chocolate; place on a foil-lined baking sheet and chill until firm.3. Add enough cream to thin the chocolate to a pourable consistency. Use as a fondue for fresh fruits, cubes of angel food cake, and cookies.4. Spoon chocolate into small disks on a foil-lined sheet and chill until set. Store disks in resealable plastic bags in the freezer for future use. You can also add them to milk and heat them to make rich hot chocolate.

Pine Nut and Orange Fudge

This sophisticated fudge is subtly flavored with finely grated orange peel and studded with tiny, delicate pine nuts instead of the usual walnuts or almonds. Makes 24 pieces

2¼ cups sugar

¾ cup heavy whipping cream

⅔ cup canned sweetened condensed milk

½ cup sour cream

⅓ cup water

2 tablespoons (¼ stick) unsalted butter, cut into pieces, room temperature

2 tablespoons light corn syrup

1 tablespoon finely grated orange peel

¾ cup pine nuts, toasted

24 paper candy cups

Line 9×5×3-inch loaf pan with aluminum foil, leaving overhang. Combine sugar, cream, milk, sour cream, ⅓ cup water, butter, corn syrup, and orange peel in heavy 3-quart saucepan. Stir over medium-low heat until sugar dissolves, about 15 minutes. Brush down sides of pan with wet pastry brush. Attach clip-on candy thermometer to side of pan. Increase heat to high and bring to boil. Reduce heat to medium-high and cook until candy thermometer registers 234°F, stirring frequently, about 12 minutes. Pour mixture onto rimmed baking sheet (do not scrape pan). Cool 15 minutes.

Using rubber spatula, scrape mixture into medium metal bowl. Using electric mixer, beat fudge until thick and creamy and no longer glossy, about 5 minutes. (To test for proper consistency, mound fudge mixture on spoon; turn upside down. If mixture falls off spoon, beat fudge again and repeat test.) Mix in pine nuts and immediately transfer fudge to prepared pan. Cover with plastic wrap and press to flatten fudge into even layer. Refrigerate until firm enough to cut, about 1 hour.

Using foil as aid, lift fudge from pan. Fold down foil sides. Trim ends of fudge. Cut into 24 pieces. Transfer fudge to paper candy cups.

DO AHEAD: Can be made 1 week ahead. Refrigerate in airtight container. Bring to room temperature before serving.Ingredient Tip: Pine NutsPine nuts—which do, in fact, come from pine cones—are very high in fat, so they can go rancid rather quickly. For this reason, they should be stored in an airtight container in the refrigerator or freezer.

Tools of the TradeWhen making candy, which can be more demanding than preparing other kinds of desserts, it’s important to have the appropriate equipment.CANDY THERMOMETERS: If a recipe calls for a candy thermometer, it’s essential to use one for the most accurate results. Don’t be tempted to merely follow the cooking time provided in a recipe. Candymaking is very precise; being even a few degrees off can make a big difference in the texture of your candy.Select a candy thermometer with a bulb attached to a metal backing that’s set low enough to measure the heat of the candy mixture, but that won’t touch the bottom of the pan. The ideal thermometer has easy-to-read numbers in 2-degree increments and a clip that will easily attach to the side of the pan. This allows you the freedom to constantly stir the candy mixtures without having to hold a thermometer in place.Always check the thermometer’s accuracy before you get started. Place the thermometer in a saucepan of boiling water for a few minutes. It should read 212°F. If it registers above or below, add or subtract the same number from the temperature in the recipe.When reading a thermometer, do it at eye level for accuracy.SAUCEPANS: Use high-quality, heavy-duty pans with evenly thick bottoms and sides. Thin, flimsy pans won’t work, as the candy mixtures will cook unevenly and may even burn at the sides of the pan. If a recipe calls for a specific size saucepan, use it, as candy mixtures can rise considerably as they boil.WOODEN SPOONS: A long-handled, sturdy wooden spoon is best for candymaking; it won’t conduct heat and the temperature of the candy mixture will be more accurate. Wood also allows you to stir comfortably, because it never gets hot.PASTRY BRUSHES: You’ll use these to brush down the sides of the pan when dissolving sugar in the candy mixture, as well as for a host of other dessert-making uses.

Caramel-Dark Chocolate Truffles with Fleur de Sel

Salted caramels meet truffles in these indulgent treats. They get their slight saltiness from fleur de sel, a fine French sea salt that’s becoming more widely available. If you can find Maldon sea salt—an English salt that comes in larger flakes—sprinkle the chocolate-coated truffles with it at the end for a very attractive finished look. Look for both fleur de sel and Maldon sea salt in well-stocked supermarkets and specialty foods stores, or order online from amazon.com. Start this recipe at least a day ahead as the truffles need to chill overnight. Makes about 32

20 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), finely chopped, divided

⅓ cup sugar

2 tablespoons water

⅔ cup heavy whipping cream

¼ teaspoon fleur de sel plus additional for sprinkling

½ cup natural unsweetened cocoa powder

Stir 8 ounces chocolate in metal bowl set over saucepan of barely simmering water (do not allow bowl to touch water) until chocolate is melted and smooth. Remove bowl from over water.

Combine sugar and 2 tablespoons water in heavy small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, occasionally brushing down pan sides and swirling pan, about 4 minutes. Add cream (mixture will bubble vigorously). Stir over very low heat until caramel is smooth. Mix caramel and ¼ teaspoon fleur de sel into melted chocolate. Chill until truffle filling is firm, at least 3 hours.

Place cocoa in bowl. Using 1 tablespoon truffle filling for each truffle, roll into balls, then roll in cocoa. Arrange on baking sheet. Cover; chill overnight.

Line rimmed baking sheet with aluminum foil. Stir remaining 12 ounces chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bowl to touch water) until chocolate is melted and smooth and thermometer inserted into chocolate registers 115°F. Remove bowl from over water. Working quickly, submerge 1 truffle in melted chocolate. Using dinner fork, lift out truffle and tap fork against side of bowl, allowing excess chocolate to drip back into bowl. Using small knife, push truffle off fork and onto prepared sheet. Repeat with remaining truffles. Sprinkle truffles lightly with additional fleur de sel. Refrigerate until coating sets, at least 1 hour.

DO AHEAD: Can be made 1 week ahead. Refrigerate in airtight container. Bring to room temperature before serving.

That’s a WrapThe candies in this chapter are even more impressive when they’re cleverly packaged and presented. Discount and import stores are a terrific source for unusual and decorative containers, including tins, boxes, and baskets. For candies that can be stacked (bark and brittle, for example), a box or container with 5-inch-high sides is fine. But for the more delicate candies (such as truffles, or anything inside a paper cup), keep them in a single layer in a box no more than 2 inches deep.

Create a tiered tower of decorative holiday tins in graduated sizes. Wrap the whole tower in colored cellophane and tie it with a French silk ribbon. Decorate the ribbon with anything you like: a Christmas ornament, a sprig of pine or eucalyptus, silk flowers. This is a great way to deliver several different types of candies—truffles, toffees, caramels—each in its own tin. Holiday tins are often sold in nesting sets at stores.

Package the candies using an item of kitchen equipment that itself makes a great gift. Use a fluted tart pan, baking dish, or decorative platter, for example. Stroll through a house-wares store and let your imagination go. If possible, link the type of candy to the gift in some way—presenting the Layered Peppermint Crunch Bark (page 621) on a large baking sheet, or enclosing the Asian-influenced New-Wave Rocky Road (page 622) with crystallized ginger inside a Chinese bamboo steamer.

Think beyond traditional candy boxes—way beyond. Use ceramic containers, papier-mâché or fabric-covered boxes, wicker baskets, star-shaped metal mesh containers (often available in silver or gold at import stores during the holidays), Shaker birch boxes. Line them with waxed paper, or put the candies inside a clear cellophane bag inside the container.

Recipe Tip: TrufflesChocolate truffles are a decadent treat—rich mixtures of melted chocolate and cream and/or butter, plus other ingredients that may include fruit, nuts, spices, or liqueurs. The chocolate mixture is chilled and rolled into balls, then usually coated with cocoa powder or melted chocolate. Present them in paper candy cups, available at baking or candymaking supply stores (or see Online and Mail-Order Sources on page 632).

Fig and Walnut Truffles

Cognac gives a heady flavor to these easy-to-make truffles. When rolling the truffles in your hands to shape, be sure to work quickly so that the ganache doesn’t melt. Makes 36

¾ cup heavy whipping cream

6 tablespoons (¾ stick) unsalted butter

3 tablespoons light corn syrup

12 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

1 tablespoon Cognac or other brandy

⅔ cup chopped dried Calimyrna figs

⅔ cup chopped toasted walnutsNatural unsweetened cocoa powder

Line 8×8×2-inch metal baking pan with aluminum foil, leaving overhang. Heat cream, butter, and corn syrup in heavy medium saucepan over medium heat until just boiling, stirring occasionally. Remove saucepan from heat. Add chocolate and stir until chocolate melts and mixture is smooth. Mix in Cognac, then figs and walnuts. Pour into prepared pan; refrigerate just until firm enough to handle, about 1 hour.

Using foil as aid, lift chocolate block from pan; place on work surface. Flatten foil at edges.

Cut chocolate mixture into 36 squares. Roll each square by hand to form ball. Dust lightly with cocoa. Cover and chill until firm, at least 4 hours.

DO AHEAD: Can be made 4 days ahead. Refrigerate in airtight container. Bring to room temperature before serving.

Dark Chocolate Truffles with Honey and Lime

Lime flavors the bittersweet chocolate three ways: It’s infused into the cream that melts the chocolate, it’s stirred into the melted honey that sweetens the ganache, and it’s combined with the cocoa powder that coats the truffles. Make the cocoa-lime truffle coating a day ahead; it needs to dry overnight. Makes about 55

1½ teaspoons finely grated lime peel, divided

⅔ cup sugar

1 cup natural unsweetened cocoa powder

15 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), finely chopped

1 cup heavy whipping cream

¼ cup fresh lime juice

¼ cup honey

6 tablespoons (¾ stick) unsalted butter, room temperature

Place 1 teaspoon lime peel on work surface. Chop very finely; transfer to medium bowl. Add sugar and rub together with fingertips until mixture is slightly moist. Mix in cocoa. Spread on rimmed baking sheet. Let dry uncovered at room temperature 1 day.

Place chocolate in medium bowl. Finely chop remaining ½ teaspoon lime peel; transfer to medium saucepan. Add cream to pan and bring just to boil over medium heat. Cover and set aside 10 minutes. Uncover cream mixture, return to boil, and pour over chocolate. Let stand 30 seconds. Stir until chocolate is smooth.

Meanwhile, combine lime juice and honey in small saucepan. Stir over low heat until honey melts and mixture is warm. Gradually stir warm honey mixture into chocolate mixture. Add butter 2 tablespoons at a time, stirring until ganache is smooth. Cover; chill until firm, at least 4 hours or overnight.

Line 2 rimmed baking sheets with aluminum foil. Drop cold ganache by heaping teaspoonfuls onto prepared sheets. Refrigerate 30 minutes. Working quickly, roll ganache between palms into balls and return to baking sheets, briefly freezing ganache on sheets if becoming too soft to shape. Chill truffles until firm, about 45 minutes.

Roll truffles in cocoa mixture to coat; shake off excess.

DO AHEAD: Can be made 2 weeks ahead. Refrigerate in airtight container.

Chocolate-Orange Truffles with Almonds

These truffles are flavored with Grand Marnier and covered in a crunchy almond coating—not the usual cocoa powder or melted chocolate. If you don’t have orange liqueur, try a berry variety like Chambord or crème de cassis. Makes 25

¾ cup heavy whipping cream

12 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), finely chopped

2 tablespoons Grand Marnier or other orange liqueur

1½ teaspoons finely grated orange peel

1¼ cups almonds, toasted, finely chopped

Line 8×8×2-inch metal baking pan with aluminum foil, leaving overhang. Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in Grand Marnier and orange peel. Pour into prepared pan; freeze just until firm, about 30 minutes.

Using foil as aid, lift chocolate block from pan; place on work surface. Fold down foil sides. Cut chocolate mixture into 25 squares. Place nuts in small bowl. Press 1 chocolate square into nuts, coating completely. Roll truffle between palms into ball. Place on small baking sheet. Repeat with remaining chocolate and nuts. Cover; refrigerate until very firm, about 2 hours. Serve cold.

Truffle TechniquesYou might not guess it by looking at them, but truffles are among the easiest candies to make once you learn the right techniques. When rolling the chocolate base, it’s important to handle it as little as possible (so it doesn’t start to melt). We recommend scooping out the well-chilled ganache with a mini ice-cream scoop with a release. If you don’t have the right-size scoop, form spheres of chocolate with a teaspoon-size measuring spoon, then use your hands to smooth out the spheres (work quickly so that the chocolate doesn’t melt). There are two primary techniques for coating truffles in chocolate:For a hand-coated chocolate with a thin coating, start by scooping a little bit of melted chocolate into your palm. Next, roll a chilled truffle in your palm until it’s evenly coated, then drop it onto a waxed paper-lined baking sheet or roll it in a bowl of chopped nuts. It’s a bit messy (your kids will love it), but it’s also easy and effective.For a dipped chocolate with a thicker chocolate shell, submerge a truffle in melted chocolate. Using a fork, remove the dipped truffle and tap the fork on the side of the pan to allow the excess chocolate to drip back into the pan [1]. Next, run a small knife under the base of the truffle, gently pushing it onto a foil-lined sheet [2].

Chocolate Truffle Croquembouche

A traditional croquembouche (customarily served at French weddings) is a stunning tower of custard-filled cream puffs glued together with caramelized sugar. This twist on a classic croquembouche is made with chocolate truffles instead of cream puffs, and is decorated with candied violet petals and fresh flowers. You’ll find candied violet petals at some supermarkets, at cake decorating stores and specialty foods stores, and online at cheftools.com. Styrofoam cones are available at most floral and party supply stores. Makes 76 truffles

Truffles

1 cup plus 2 tablespoons heavy whipping cream

¾ cup (1½ sticks) unsalted butter, cut into 12 pieces

2¼ pounds bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

¾ cup sour cream

6 tablespoons Grand Marnier or other orange liqueur

1½ tablespoons finely grated orange peel

1½ cups powdered sugar

1½ cups natural unsweetened cocoa powder

Dipping

1¾ pounds high-quality white chocolate (such as Lindt or Perugina), chopped

1½ pounds bittersweet or semisweet chocolate, chopped

38 candied violet petals (optional)

Assembly

1 12-inch-tall Styrofoam coneRose leaves and miniature white roses or other small flowers

TRUFFLES: Bring cream and butter to simmer in heavy large saucepan. Reduce heat to medium; stir until butter melts. Add chocolate; whisk until melted and smooth. Remove from heat. Whisk in sour cream, liqueur, and orange peel. Pour into 13×9×2-inch baking dish. Chill mixture until firm enough to hold shape, about 1 hour.

Line 4 large baking sheets with foil; sift sugar over 2 sheets and cocoa over 2 sheets. Using ¾-ounce ice-cream scoop (1½ tablespoons), scoop truffle mixture, mounding slightly, and release onto sugar-dusted sheet. Repeat to form total of 28 large truffles on sugar-dusted sheets and 28 on cocoa-dusted sheets. Using ¼-ounce ice-cream scoop (1½ teaspoons), scoop truffle mixture and release onto sugar-dusted sheet. Repeat to form total of 10 small truffles on sugar-dusted sheets and 10 on cocoa-dusted sheets. Freeze truffles 10 minutes.

Roll each truffle on sugar-dusted sheets in sugar; roll between palms of hands into smooth round and place on clean baking sheet. Roll each truffle on cocoa-dusted sheets in cocoa; roll between palms of hands into smooth round and place on same baking sheet as sugar-dusted truffles. Freeze 1 hour.

DIPPING: Line 2 baking sheets with foil. Melt white chocolate in top of double boiler over simmering water, stirring until candy thermometer registers 115°F. Remove from over water. Submerge 1 large sugar-dusted truffle in white chocolate, tilting pan if necessary. Using long fork, lift truffle from chocolate. Tap fork gently against side of pan (if necessary) to remove excess chocolate. Using knife as aid, slide truffle off fork and onto clean prepared baking sheet. Wipe fork clean. Repeat process with all remaining sugar-dusted truffles. Freeze truffles 15 minutes.

Reheat remaining white chocolate to 115°F over simmering water. Repeat dipping process to give truffles a double coating of white chocolate.

Melt bittersweet chocolate in top of clean double boiler over simmering water, stirring until candy thermometer registers 115°F. Dip spoon into bittersweet chocolate and wave quickly over white chocolate-coated truffles, creating zigzag lines. Chill truffles.

Pretty Enough to EatWhether it’s white roses tucked between these chocolate truffles or ruby red petals strewn across a single layer cake, using flowers as decoration is a simple way to make desserts look beautiful and elegant (and hide occasional flaws). Since not all fresh flowers are safe to eat, be sure what you buy is edible and chemical-free (and grown without pesticides). Which blooms are edible? Roses, gardenias, carnations, nasturtiums, pansies, violets, marigolds, Johnny-jump-ups, snapdragons, and blossoms from citrus and herbs like rosemary. You may have some of these flowers in your own garden, but supermarkets, farmers’ markets, and florists are other good sources. When using fresh flowers, apply them just before serving, or use small flower holders to keep them fresh.

Line 2 more baking sheets with foil. Using same dipping process, dip cocoa-dusted truffles into bittersweet chocolate, dipping each truffle only once. Immediately top each with candied violet petal, if desired. Chill truffles 1 hour.

DO AHEAD: Can be made 3 weeks ahead. Cover truffles and remaining melted bittersweet chocolate separately and chill.

ASSEMBLY: Remelt remaining bittersweet chocolate. Brush melted bittersweet chocolate in 2-inch-wide strip down length of Styrofoam cone. Wrap waxed paper around cone, covering completely and pressing against chocolate to adhere [1]. Place cone on platter. Holding toothpick at sharp angle, press ⅔ of toothpick into cone near base. Press 1 large truffle onto toothpick [2]. Repeat with more toothpicks and remaining large truffles, alternating dark and white truffles and attaching in spiral design toward top of cone. Begin attaching small truffles 4 inches from top of cone and continue to cover completely.

DO AHEAD: Can be made 1 day ahead. Cover and chill.

Press rose leaves between truffles on cone, covering any spaces [3]. Press toothpicks into roses and attach to leaves between truffles.

DO AHEAD: Can be made 3 hours ahead. Chill.

Technique Tip: Dipping TrufflesBefore dipping the truffles in the melted chocolate, brush off any excess powdered sugar or cocoa powder to prevent it from affecting the sheen of the chocolate. Keep the melted chocolate at 115°F—at this temperature, the chocolate is the perfect consistency for dipping. Use high-quality chocolates and make enough room in the freezer to fit all the truffles.

Layered Peppermint Crunch Bark

This bark features white chocolate, bittersweet chocolate, and peppermint candies—perfect for the holidays. To crush the candies, place them in a resealable plastic bag and tap them firmly with a rolling pin. Makes 36 pieces

17 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces), divided

7 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

6 tablespoons heavy whipping cream

¾ teaspoon peppermint extract

Turn large baking sheet bottom side up. Cover tightly with aluminum foil. Mark 12×9-inch rectangle on foil. Stir white chocolate in medium metal bowl set over saucepan of barely simmering water until chocolate is melted and smooth and candy thermometer registers 110°F (chocolate will feel warm). Remove bowl from over water. Pour ⅔ cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with ¼ cup crushed candies. Chill until set, about 15 minutes.

Stir bittersweet chocolate, cream, and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using offset spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.

Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer [1]; spread to cover [2]. Immediately sprinkle with remaining crushed candies [3]. Chill just until firm, about 20 minutes.

Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inchwide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles.

DO AHEAD: Can be made 2 weeks ahead. Refrigerate in airtight container. Let stand 15 minutes at room temperature before serving.Technique Tip: Spreading the ChocolateTo keep the white chocolate layer from remelting when you add the bittersweet chocolate, pour out the bittersweet chocolate mixture in three thick lines down the length of the baking sheet. This speeds up the spreading so that there isn’t time for the white chocolate to melt.

Dried Fruit and Nut Chocolate Bark

Here’s an incredibly versatile bark recipe: Just use whatever dried fruits and nuts you happen to have on hand. For a sweeter version, substitute semisweet chocolate chips for the bittersweet. Makes about 1 pound

1 11½-ounce bag bittersweet chocolate chips (about 2 cups)

⅔ cup mixed nuts (such as walnuts, pistachios, pecans, and almonds), toasted

⅔ cup mixed dried fruit (such as raisins, cranberries, cherries, quartered figs, and quartered apricots)

6 quarter-size rounds crystallized ginger, thinly sliced

⅛ teaspoon fleur de sel or coarse kosher salt (optional)

Line small baking sheet with aluminum foil. Melt chocolate chips in medium bowl over saucepan of simmering water, stirring until melted and smooth. Pour melted chocolate onto foil, spreading with offset spatula to scant ¼-inch thickness. Scatter nuts and dried fruit over chocolate. Sprinkle with ginger. Sprinkle with fleur de sel, if desired. Chill until chocolate is firm, about 30 minutes. Peel off foil. Cut chocolate into irregular pieces. Serve bark slightly chilled.

DO AHEAD: Can be made 1 week ahead. Refrigerate in airtight container.

New-Wave Rocky Road

Traditional rocky road candy (chocolate, nuts, and marshmallows) is amped up with orange peel, spicy crystallized ginger, and tart dried cherries. If you like, use your own Homemade Marshmallows (page 626). Makes 40 pieces

26 ounces bittersweet or semisweet chocolate, coarsely chopped

2 teaspoons finely grated orange peel

¾ cup walnut halves

¾ cup chopped dried tart cherries or dried cranberries

3 tablespoons finely chopped crystallized ginger

22 large marshmallows

40 paper or foil candy cups

Line 11×7×2-inch metal baking pan with aluminum foil, leaving overhang. Stir chocolate in medium metal bowl set over saucepan of simmering water (do not allow bowl to touch water) until melted and smooth and candy thermometer registers 115°F. Remove bowl from over water. Mix in orange peel, then walnuts, cherries, and ginger. Fold in marshmallows. Pour into prepared pan, spreading evenly. Chill until chocolate is just firm enough to cut, about 1 hour.

Using foil as aid, lift candy from pan. Fold down foil sides. Cut candy crosswise into 8 strips, then cut each strip lengthwise into 5 pieces. Transfer rocky road squares to paper or foil candy cups.

DO AHEAD: Can be made 2 weeks ahead. Keep rocky road squares refrigerated in airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.

Chocolate Panforte Candies

Traditional panforte is a confection from Siena, Italy, that combines cocoa, spices, nuts, honey, and citrus with just enough flour to hold it all together. Here, those same flavors (minus the flour) become the topping for rich chocolate patties. Makes 14

½ cup quartered dried black Mission figs

¼ cup orange juice

2 tablespoons honey

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1¼ teaspoons finely grated orange peel, divided

½ teaspoon ground cinnamon

⅔ cup (scant) hazelnuts, toasted

1 cup bittersweet or semisweet chocolate chips

14 standard (⅓-cup) paper muffin baking cup liners

Cook figs, orange juice, honey, nutmeg, cloves, and 1 teaspoon orange peel in heavy small saucepan over medium-high heat until liquid forms thick syrup that coats figs, stirring occasionally, about 6 minutes. Remove from heat. Mix in cinnamon, remaining ¼ teaspoon orange peel, and nuts.

Melt chocolate in microwave-safe bowl on medium setting until melted and warm, stopping once to stir, about 1½ minutes. Arrange paper cups on rimmed baking sheet. Spoon 1 mounded teaspoon chocolate into each paper cup. Tap baking sheet on work surface to spread chocolate over bottoms of cups. Top center of each with about 1 mounded teaspoon fig mixture. Refrigerate until firm, about 1 hour. Peel off paper.

DO AHEAD: Can be made 3 days ahead. Refrigerate in airtight container. Let stand at room temperature at least 15 minutes before serving.

Mixed Nut Spiced Toffee

Traditional English toffee gets a hit of allspice and a blend of nuts. Instead of taking the time to melt chocolate and dip the toffee into it, this recipe efficiently utilizes the residual heat from the candy to melt bittersweet chocolate into a sweet and easy topping. Makes about 2 pounds

1¼ cups (2½ sticks) unsalted butter

1 cup sugar

½ cup (packed) golden brown sugar

⅓ cup water

1 tablespoon mild-flavored (light) molasses

½ teaspoon salt

¼ teaspoon ground allspice

2 cups coarsely chopped toasted mixed nuts (such as cashews, almonds, and pistachios), divided

5 ounces bittersweet or semisweet chocolate, coarsely chopped

Butter small rimmed baking sheet. Melt butter in heavy medium saucepan over low heat. Add both sugars, ⅓ cup water, molasses, salt, and allspice; stir until sugar dissolves. Attach clip-on candy thermometer to side of pan. Increase heat to medium; boil until thermometer registers 290°F, stirring constantly but slowly and scraping bottom of pan with wooden spatula, about 20 minutes. Remove pan from heat. Mix in 1½ cups nuts. Immediately pour candy onto prepared sheet. Spread toffee to ¼-inch thickness. Immediately sprinkle chocolate over toffee. Let stand 1 minute. Using back of spoon, spread chocolate over toffee. Sprinkle with remaining ½ cup nuts. Chill 1 hour. Break toffee into pieces.

DO AHEAD: Can be made 2 weeks ahead. Refrigerate in airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.Storage Tip: Why Airtight?Even if you’re presenting the toffee as a gift, it’s important to keep the candy in an airtight container or bag. Otherwise, the toffee will draw moisture from the air—and extra moisture makes candy turn unappealingly soft. The toffee should be kept refrigerated until 30 minutes to 1 hour before serving.

Macadamia Brittle with Fleur de Sel

Brittle is essentially caramelized sugar that is stirred together with nuts and baking soda (which aerates the candy) and then spread out on a large sheet of aluminum foil. In this brittle, the decadent sweetness is balanced by a sprinkling of sea salt. Cut the brittle into large pieces to enjoy on its own, or chop it into smaller pieces to sprinkle over ice cream. Makes about ¾ pound

1 cup unsalted macadamia nuts, toasted, chopped, cooled

1 tablespoon chilled butter, diced

1 teaspoon baking soda

½ teaspoon fleur de sel or other coarse sea salt

1 cup sugar

½ cup water

2 tablespoons light corn syrup

Place large sheet of aluminum foil on work surface; butter foil. Combine nuts, butter, baking soda, and fleur de sel in medium bowl.

Stir sugar, ½ cup water, and corn syrup in medium saucepan over medium heat until sugar dissolves. Boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove caramel from heat. Immediately stir in nut mixture (caramel will bubble vigorously). Pour caramel onto prepared foil; spread thinly. Cool brittle until hard; cut into pieces.

DO AHEAD: Can be made 1 week ahead. Store brittle in airtight container at room temperature.

Pecan Pralines

A southern delicacy dating back to the mid-1700s, pralines (pronounced prah-leens) are an addictive mix of pecans, brown sugar, butter, and milk. Unlike other candies, their texture is meant to be somewhat grainy and sugary. For less molasses and more caramel flavor, use golden brown sugar in place of the dark brown. Makes about 24

1½ cups sugar

¾ cup (packed) dark brown sugar

½ cup plus 2 tablespoons (or more) canned evaporated milk

¼ cup (½ stick) unsalted butter

1 teaspoon vanilla extract

1½ cups pecan halves, toasted

Line 2 baking sheets with waxed paper. Butter paper. Stir both sugars and ½ cup plus 2 tablespoons evaporated milk in heavy medium saucepan over medium heat until sugar dissolves. Attach clip-on candy thermometer to side of pan. Continue cooking over medium heat until thermometer registers 240°F, stirring constantly but slowly, about 5 minutes. Add butter and vanilla; stir until thermometer registers 240°F, about 2 minutes. Remove from heat. Add nuts and stir until mixture is creamy, about 1 minute.

Working quickly, drop mixture by rounded tablespoonfuls onto prepared sheets (if candy mixture begins to set in saucepan, add 2 tablespoons evaporated milk and stir over medium heat until softened). Let candies stand until firm, about 30 minutes. Peel candies off waxed paper.

DO AHEAD: Can be made 2 weeks ahead. Store pralines in airtight container at room temperature.

More to TryPralines are so great on their own that it might not occur to you to eat them any other way. But if you happen to have some left over, coarsely chop them and sprinkle over vanilla ice cream or a pan of chocolate-glazed brownies.

Coffee-Spice Caramels

Before the cream becomes caramel, it’s steeped in a fragrant mix of coffee, cloves, cinnamon, and nutmeg. The caramels are great on their own—but they’re even better with a chocolate coating. Makes about 42

2 cups (about) heavy whipping cream, divided

⅓ cup (packed) freshly ground (medium-grind) coffee

20 whole cloves

1 cinnamon stick, cut into small pieces

¼ teaspoon freshly grated nutmeg

1½ cups sugar

¼ cup light corn syrup

2 tablespoons (¼ stick) unsalted butter

1 pound bittersweet or semisweet chocolate, chopped

3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped

42 (about) paper candy cups

Line 8×8×2-inch metal baking pan with aluminum foil, leaving overhang. Generously butter foil. Bring 1¼ cups cream, coffee, cloves, cinnamon, and nutmeg to boil in heavy 2½-quart saucepan. Remove pan from heat. Cover and let steep 30 minutes.

Return mixture to boil, stirring constantly. Strain through fine sieve into measuring cup, pressing with back of spoon to extract all liquid. Add enough additional cream to measure 1½ cups. Return mixture to same saucepan. Add sugar, corn syrup, and butter. Stir over medium-low heat until sugar dissolves. Attach clip-on candy thermometer to side of pan. Increase heat to medium and bring to boil, brushing down sides of pan with wet pastry brush. Boil over medium heat until candy thermometer registers 242°F, stirring occasionally, about 20 minutes. Pour into prepared baking pan (do not scrape saucepan). Cool caramel mixture until firm enough to cut, about 2 hours.

Line baking sheet with waxed paper. Using foil as aid, lift caramel from pan. Fold down foil sides. Using buttered heavy large knife, cut caramel into 1×1¼-inch rectangles. Transfer to prepared sheet, reshaping caramel into rectangles if necessary. Refrigerate until firm, about 30 minutes.

Line 2 baking sheets with waxed paper. Melt bittersweet chocolate in top of double boiler over barely simmering water, stirring occasionally, until candy thermometer registers 115°F. Remove from over water. Working quickly, submerge 1 caramel in chocolate. Using dinner fork, lift out caramel. Tap bottom of fork on sides of pan, allowing excess chocolate to drip back into pan. Using small knife, push caramel off fork and onto prepared sheet. Repeat with remaining caramels, setting double boiler over hot water occasionally to rewarm chocolate as needed. Refrigerate candies until chocolate is firm, about 30 minutes.

Stir milk chocolate in top of double boiler over barely simmering water until melted and smooth. Immediately transfer to parchment cone or small resealable plastic bag; cut off tip. Pipe chocolate in diagonal spiral pattern on surface of each caramel. Refrigerate until firm. Transfer to paper candy cups.

DO AHEAD: Can be made 4 days ahead. Refrigerate in airtight container. Let caramels come to room temperature before serving.

Homemade Marshmallows

Originally, marshmallows were thickened with the extract from the root of the marshmallow plant. Gelatin replaces the extract in modern recipes. These are sweet, creamy, almost delicate—a world away from stiff supermarket marshmallows. Float them in a cup of hot chocolate, use them as the centerpiece for s’mores, or stir them into homemade rocky road (like the one on page 622). You can also make them in crazy colors and shapes. Just add a few drops of food coloring along with the vanilla, and cut the marshmallows with lightly oiled cookie cutters. This recipe calls for potato starch (sometimes called potato starch flour), a thickener made from the starch of potatoes but with no discernible flavor. It can be found at most supermarkets, often in the kosher section. Makes about 24Nonstick vegetable oil spray

1 cup cold water, divided

3 ¼-ounce envelopes unflavored gelatin

2 cups sugar

⅔ cup light corn syrup

¼ teaspoon salt

2 teaspoons vanilla extract

½ cup potato starch

½ cup powdered sugar

Line 13×9×2-inch metal baking pan with aluminum foil. Coat foil lightly with nonstick spray.

Pour ½ cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.

Combine sugar, corn syrup, salt, and remaining ½ cup cold water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Attach clip-on candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil without stirring until thermometer registers 240°F, about 8 minutes.

With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. Add vanilla and beat to blend, about 30 seconds longer.

Scrape marshmallow mixture into prepared pan. Smooth top with wet spatula. Let stand uncovered at room temperature until firm, about 4 hours.

Stir potato starch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13×9 inches. Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife with nonstick spray. Cut marshmallows into squares. Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture.

DO AHEAD: Can be made 2 weeks ahead. Store marshmallows in airtight container at room temperature.Technique Tip: Checking for DonenessThe recipe tells you to beat the hot syrup into the gelatin until the mixture is “very thick and stiff.” Another clue that the mixture is ready is the temperature: It should be lukewarm.

Cranberry and Tart Apple Gelées

Gelées are jellied candies flavored with fruit (in this case, cranberries and Granny Smith apples). Together, the deep red and bright green candies make a gorgeous homemade gift for Christmas. In France these popular sugar-coated gems are known as pâte de fruits, or fruit pastes. Because pan sizes vary widely, you may get as many as 128 gelées from this recipe. Makes about 100

Cranberry Gelées

1 12-ounce bag fresh or frozen cranberries

2½ cups sugar

2 cups coarsely chopped cored unpeeled Granny Smith apples

1 cup fresh orange juice

2 tablespoons (¼ stick) unsalted butter

1 tablespoon finely grated orange peel

12 whole cloves

2 3-ounce packages liquid pectin

¼ teaspoon ground cloves

Tart Apple Gelées

5 cups coarsely chopped cored unpeeled Granny Smith apples

2½ cups sugar

1 cup fresh apple juice

3 tablespoons fresh lemon juice

2 tablespoons (¼ stick) unsalted butter

1½ teaspoons finely grated lemon peel

2 3-ounce packages liquid pectinGreen and yellow food coloring

1 cup coarse white sparkling sugar or regular sugar

CRANBERRY GELÉES: Wipe 8×8×2-inch glass baking dish with damp cloth. Line dish with plastic wrap, pressing to adhere. Place small plate in freezer.

Mix cranberries, sugar, apples, orange juice, butter, orange peel, and whole cloves in heavy large saucepan; bring to boil. Reduce heat to medium and simmer uncovered until fruit is very tender, stirring often, about 15 minutes. Cool slightly. Working in batches, puree mixture in blender until smooth.

Transfer puree to heavy medium saucepan. Stir in pectin and ground cloves. Bring to boil, reduce heat to medium, and simmer uncovered until puree is very thick (like applesauce), stirring frequently, about 50 minutes. (Gelée is done when ½ teaspoon puree placed on plate in freezer gels after 1 minute.)

Transfer puree to prepared dish; smooth top. Let stand 2 hours at room temperature. Cover; chill gelée until firm, about 3 hours longer.

TART APPLE GELÉES: Wipe 8×8×2-inch glass baking dish with damp cloth. Line dish with plastic wrap, pressing to adhere. Place small plate in freezer.

Combine apples, sugar, apple juice, lemon juice, butter, and lemon peel in heavy large saucepan; bring to boil. Reduce heat to medium and simmer uncovered until fruit is very tender, stirring often, about 15 minutes. Cool slightly. Working in batches, puree mixture in blender until smooth.

Transfer puree to heavy medium saucepan. Stir in pectin. Bring to boil, reduce heat to medium, and simmer uncovered until puree is very thick (like applesauce), stirring frequently, about 50 minutes. (Gelée is done when ½ teaspoon puree placed on plate in freezer gels after 1 minute.) Stir in enough food coloring to obtain appealing green color (about 20 drops of green and 5 drops of yellow).

Transfer puree to prepared dish; smooth top. Let stand 2 hours at room temperature. Cover; chill gelée until firm, about 3 hours longer.

Invert both gelées onto work surface. Peel off plastic. Cut into 1-inch squares. Roll squares in sparkling sugar to coat.

DO AHEAD: Can be made 1 week ahead. Store gelées in airtight container at room temperature.Ingredient Tips: For GeléesYou’ll need a few special ingredients to make the gelées; luckily, most (if not all) can be found at a well-stocked supermarket. Look for liquid pectin (typically an apple-based thickener) in the produce department or baking aisle. Fresh apple juice can be found, chilled, in the produce section or at a farmers’ market. Food coloring is available in the baking aisle—as is coarse white sparkling sugar. If you don’t find the sugar there, go to a specialty foods store or order it online from kingarthurflour.com.

Chocolate-Dipped Brown Sugar-Maple Creams

These creamy maple and brown sugar candies covered in rich milk chocolate are perfect with coffee after a holiday meal. Makes about 30

1½ cups (packed) golden brown sugar

1 cup heavy whipping cream

2 tablespoons pure maple syrup

2 teaspoons unsalted butterPowdered sugar

12 ounces high-quality milk chocolate (such as Lindt or Perugina), choppedSemisweet or milk chocolate shavings or chocolate sprinkles

30 (about) paper candy cups

Generously butter small metal bowl. Stir brown sugar, cream, and maple syrup in heavy 2-quart saucepan over medium heat until sugar dissolves, about 5 minutes. Attach clip-on candy thermometer to side of pan. Increase heat to medium-high and stir until candy thermometer registers 234°F, about 10 minutes. Pour into prepared bowl (do not scrape pan). Add 2 teaspoons butter to bowl (do not stir). Set bowl over larger bowl filled with ice water. Let stand 5 minutes. Fold firm outside edges of mixture into center; do not stir. Let sugar mixture cool to lukewarm.

Transfer sugar mixture to processor. Blend until creamy and no longer glossy, 3 to 5 minutes. Transfer to medium bowl. Freeze mixture just until firm enough to shape, about 1 hour.

Line 2 baking sheets with waxed paper. Roll 2 teaspoons sugar mixture into ball, dusting hands with powdered sugar if necessary. Place on 1 prepared sheet. Repeat with remaining mixture, freezing briefly if too soft to form. Freeze until firm, about 1 hour.

Stir milk chocolate in top of double boiler over barely simmering water until melted and smooth and candy thermometer registers 115°F. Remove from over water. Working quickly, submerge 1 candy in chocolate, tilting pan if necessary. Using dinner fork, lift out candy. Tap bottom of fork on sides of pan, allowing excess chocolate to drip back into pan. Using small sharp knife, push candy off fork onto second prepared sheet. Sprinkle with chocolate shavings. Repeat with remaining candies, setting double boiler over hot water occasionally to rewarm chocolate to 115°F as needed. Refrigerate until chocolate is set. Transfer candies to paper candy cups. Serve chilled.

DO AHEAD: Can be made 3 days ahead. Keep chilled in airtight container.

Fresh Raspberry Creams

The chocolate-coated, raspberry-flavored fondant (a soft candy mixture that can be rolled or sculpted) hides a sweet surprise: one fresh, ripe raspberry. Framboise is a potent, clear brandy distilled from fermented raspberries. Look for it at premium liquor stores and some specialty foods stores. Makes 18

1 cup sugar

¾ cup heavy whipping cream

1 tablespoon light corn syrup

1 teaspoon unsalted butter

1 tablespoon framboise (clear raspberry brandy)

36 raspberries, dividedPowdered sugar

12 ounces bittersweet or semisweet chocolate, chopped

18 paper candy cups

Generously butter small metal bowl. Stir sugar, cream, and corn syrup in heavy 2-quart saucepan over medium heat until sugar dissolves. Attach clip-on candy thermometer to side of pan. Increase heat to medium-high and stir until candy thermometer registers 234°F, about 10 minutes. Pour mixture into prepared bowl (do not scrape pan). Add 1 teaspoon butter to bowl (do not stir). Set bowl over larger bowl filled with ice water. Let stand 5 minutes. Fold firm outside edges of mixture into center (do not stir). Cool to lukewarm.

Transfer mixture to processor. Add framboise and blend until mixture is creamy and no longer glossy, 3 to 5 minutes. Freeze until firm enough to shape, about 30 minutes.

Line 2 baking sheets with waxed paper. Spoon cream mixture by teaspoonfuls onto 1 prepared sheet, forming 18 mounds. Set 1 raspberry atop each. Cover each with another teaspoon of cream mixture. Using fingers, seal raspberries completely with cream mixture. Freeze until almost firm, about 20 minutes.

Using hands dusted with powdered sugar to prevent sticking, gently roll each mound into ball. Return candies to same sheet. Freeze until firm, about 4 hours.

Melt chocolate in top of double boiler over barely simmering water, stirring frequently, until candy thermometer registers 115°F. Remove from over water. Working quickly, submerge 1 cream ball in chocolate, tilting pan if necessary. Using dinner fork, lift out ball. Tap bottom of fork on sides of pan, allowing excess chocolate to drip back into pan. Using small sharp knife, push ball off fork and onto second prepared sheet. Top with 1 raspberry. Repeat with remaining cream balls, setting double boiler over hot water occasionally to rewarm chocolate to 115°F as needed. Refrigerate until chocolate is set, about 1 hour. Transfer candies to paper candy cups.

DO AHEAD: Can be made 2 days ahead. Refrigerate in airtight container. Let stand 20 minutes at room temperature before serving.

Peanut Butter Dreams

Inspired by the popular peanut butter cup, these are given extra appeal with a glistening coating of ground peanut praline. The peanut butter centers are incredibly easy to make: Just stir, freeze, and roll into balls. Makes about 18

¾ cup powdered sugar plus additional for dusting hands

⅓ cup super-chunky peanut butter (do not use old-fashioned style or freshly ground)

2 ounces Philadelphia-brand cream cheese, room temperature

2 ounces high-quality white chocolate (such as Lindt or Perugina), melted, cooled

2 tablespoons (¼ stick) unsalted butter, room temperature

12 ounces high-quality milk chocolate (such as Lindt or Perugina), choppedPeanut Praline (see recipe)

18 (about) paper candy cups

Blend ¾ cup powdered sugar, peanut butter, cream cheese, melted white chocolate, and butter in medium bowl. Freeze until firm enough to shape, about 20 minutes.

Line 2 baking sheets with waxed paper. Using hands dusted with powdered sugar, roll 1 tablespoon peanut butter mixture into ball. Place on 1 prepared sheet. Repeat with remaining mixture. Freeze until very firm, about 3 hours.

Stir milk chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Working quickly, submerge 1 peanut butter ball in chocolate, tilting pan if necessary. Using dinner fork, lift out candy. Tap bottom of fork on sides of pan, allowing excess chocolate to drip back into pan. Using small knife, push candy off fork and onto second prepared sheet. Repeat with remaining balls, setting double boiler over hot water occasionally to rewarm chocolate to 115°F as needed. Refrigerate candies until chocolate is set, about 1 hour. (Reserve remaining chocolate in pan.)

Line another baking sheet with waxed paper. Rewarm remaining chocolate over barely simmering water. Remove from over water. Place praline in large shallow dish. Dip half of 1 candy into chocolate. Roll around in palm to cover candy with a light coating of chocolate. Set in praline and roll gently, covering completely. Transfer to prepared sheet. Repeat with remaining candies. Refrigerate until firm. Transfer candies to paper candy cups.

DO AHEAD: Can be made 1 week ahead. Refrigerate in airtight container. Let stand 20 minutes at room temperature before serving.

Peanut Praline

Don’t confuse this praline with the brown sugar confections that abound in the South. This is a brittle candy made from caramelized sugar and nuts, and it can be eaten on its own or finely ground and used as an ingredient in other candies. Hazelnuts or almonds are usually the nuts of choice; this recipe (to pair with the Peanut Butter Dreams) calls for peanuts instead. Makes about 2 cups

1 cup sugar

¼ cup water

1 cup roasted salted peanuts

Butter baking sheet. Cook sugar and ¼ cup water in heavy small saucepan over low heat, stirring until sugar dissolves. Increase heat to medium and boil without stirring until syrup is deep golden brown. Mix in peanuts. Immediately pour mixture onto prepared sheet. Cool completely. Break into 2-inch pieces. Using on/off turns, grind finely in processor.

DO AHEAD: Can be made 2 months ahead. Cover and refrigerate in airtight container.

Smooth and DeliciousOne of the first steps in candymaking is to thoroughly dissolve the sugar in the candy mixture before it boils. Take your time with this step. Undissolved sugar crystals can ultimately turn toffee, brittle, caramel, and other candies into a grainy mess. A simple test ensures that the sugar has dissolved: Rub a drop of the warm mixture between your fingertips—it should feel smooth, with no trace of granules. If it feels sandy, return it to the heat and continue warming and stirring until the mixture is smooth. Occasionally brushing down the sides of the pan with a pastry brush dipped in water will also help prevent sugar crystals from forming.

Mixed Berry Chocolate-Toffee Bites

Little “puddles” of melted chocolate are topped with fresh berries and tiny pieces of toffee. You can make these sweet bites ahead, keep them refrigerated, and then serve them with coffee after dinner. Makes about 20

6 ounces bittersweet or semisweet chocolate or high-quality milk chocolate (such as Lindt or Perugina), chopped

2 cups mixed berries (such as blackberries, raspberries, and blueberries)

2 1.4-ounce English toffee candy bars (such as Skor or Heath), cut into ¼-inch pieces

Line large baking sheet with aluminum foil. Stir chocolate in small metal bowl set over saucepan of simmering water until melted, smooth, and warm to touch. Remove bowl from over water. Spoon melted chocolate by teaspoonfuls onto foil, spacing about 1½ inches apart (do not spread). Top with berries and toffee, making sure toppings touch melted chocolate. Chill until chocolate sets, about 15 minutes. Remove from foil.

DO AHEAD: Can be made 8 hours ahead. Refrigerate in airtight container. Let stand at room temperature 15 minutes before serving.

Gianduja Gold Cups

Reminiscent of Baci, the well-known dome-shaped Italian chocolates, these cups also have a rich gianduja (chocolate-hazelnut) filling; make sure to use high-quality milk chocolate for the best flavor and texture. The chocolates start with a candy shell that’s made by brushing melted chocolate inside foil candy cups. Once the shells have firmed up in the fridge, they’re filled with the gianduja mixture and covered with a thin layer of melted bittersweet chocolate. If you can’t find foil candy cups, use paper, but double them up to make a sturdier form. Makes 32

4 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped

1 cup chocolate-hazelnut spread (such as Nutella)

6 tablespoons coarsely chopped toasted hazelnuts

18 ounces bittersweet or semisweet chocolate, chopped

32 1-inch-diameter gold foil candy cups

32 whole hazelnuts, toasted, husked

Stir milk chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bowl to touch water) until melted and smooth. Remove bowl from over water. Whisk in chocolate-hazelnut spread and chopped nuts.

Stir bittersweet chocolate in another medium metal bowl set over saucepan of barely simmering water (do not allow bowl to touch water) until melted and smooth and candy thermometer registers 110°F (chocolate will feel warm). Remove bowl from over water. Using 1-inch-wide pastry brush, coat insides of candy cups with just enough chocolate to cover. Rewarm chocolate as needed to maintain temperature. Place cups on baking sheet. Chill until chocolate is firm, about 15 minutes.

Spoon enough hazelnut mixture into center of each chocolate cup to fill to within ⅛ inch of top (about 1 heaping teaspoonful in each cup). Refrigerate until filling sets, about 15 minutes.

Rewarm remaining melted bittersweet chocolate in bowl set over barely simmering water to 110°F. Spoon enough chocolate over filling to cover and to fill cups completely. Immediately top each with 1 hazelnut. Refrigerate cups until firm, about 20 minutes.

DO AHEAD: Can be made 2 weeks ahead. Refrigerate in single layer in airtight container. Let stand 20 minutes at room temperature before serving.

online & mail-order sources

Love the sound of the Oranges with Pomegranate Molasses and Honey (page 436) but you can’t get your hands on a bottle of pomegranate molasses? All ready to make The Ultimate Valentine Cake (page 156)—except for the heart-shaped cake ring? Here are a variety of online and mail-order retail sources that can supply all your dessert-making needs.

bakeware & baking supplies

Broadway Panhandler: This New York-based shop is a good source for a wide assortment of baking supplies, including essentials (heat-resistant spatulas), as well as items you didn’t know you needed (like kugelhopf pans). Shop by brand or by specific need, such as Bundt pans or cookie cutters.

866-266-5927 / broadwaypanhandler.com

Chefs: Professional-quality gear, from oven mitts to angel food cake pans. The bakeware section of the Web site is organized by category (baking and pastry tools, cake and Bundt pans), which makes shopping very easy.

800-338-3232 / chefscatalog.com

Cooking.com: This site offers multiple listings for virtually every piece of baking equipment you might need. Most items also include a customer rating, so you can see what other folks think of the products before you decide to make any purchases.

800-663-8810 / cooking.com

Cooking Enthusiast: This store initially specialized in knives but has since broadened its offerings to include baking equipment (pie plates, springform pans, candy thermometers, etc.).

800-792-6650 / cookingenthusiast.com

Kitchen Universe: Heavy-duty baking sheets, Silpat baking mats, KitchenAid stand mixers, and more—much more. Find exactly what you need by browsing specific bakeware subcategories, or search by brand or price range.

877-517-1966 / kitchenu.com

decorating supplies

Ateco: This shop, which specializes in decorating tools (pastry bags, decorating tubes, etc.), also offers a wide selection of molds and forms, rolling pins, and pastry brushes.

800-645-7170 / atecousa.net

Beryl’s Cake Decorating & Pastry Supplies: Cupcake fans will love Beryl’s. The store offers nearly 175 different cupcake papers and several cupcake stands to show off your handiwork. Beryl’s is also a great source for pastry bag tips (such as basketweave and petal) and sugary decorations (such as chocolate “pebbles” and the little multicolored balls called dragées) in every shape, size, and color.

800-488-2749 / beryls.com

Cincinnati Cake & Candy Supplies: This store’s incredible assortment of baking supplies includes nearly 500 different cookie cutters and more than 100 varieties of sprinkles.

800-304-4536 / cincicakeandcandy.com

Fancy Flours: If you need to decorate a dessert, this is the place for you. Choose from more than 700 different cookie cutters, 50 oils and extracts, and 500 sugar-based decorations, as well as chocolate transfers and culinary stencils.

406-587-0118 / fancyflours.com

Jane’s Cakes & Chocolates: This Montrose, California, shop is a good source for cake pans, decorating tips, candymaking equipment, and edible gold dust.

818-957-2511 (no Web site; only in-store or mail-order purchases)

Wilton: The place to go for cake decorating supplies, Wilton offers an assortment of pastry bags and decorating tips, as well as cake pans of every kind.

800-794-5866 / wilton.com

gadgets

Microplane: Once you use one of Microplane’s graters, you won’t be able to use anything else. These sturdy, super-sharp tools make quick work of citrus zest, whole nutmeg, and even carrots (for Carrot Cake with Buttermilk Glaze and Cinnamon-Cream Cheese Frosting on page 67, for example).

866-968-6665, ext. 1 / us.microplane.com

Oxo: The gadget experts. Products include sturdy silicone spatulas, great mixing bowls, and our favorite cherry pitter (it works on olives, too).

800-545-4411 / oxo.com

Zeroll: Ice-cream enthusiasts will want to check out the array of scoops from Zeroll. The sturdy aluminum alloy scoops have a heat-conductive fluid sealed in the handle, which makes dishing up frozen desserts a breeze.

800-872-5000, ext. 17 / zeroll.com

ingredients

BAKING STAPLES AND MORE

ChefShop.com: Browse this site’s baking ingredients category to find candied fruits, dried fruits, extracts, nuts, and chocolates.

800-596-0885 / chefshop.com

Dean & Deluca: This New York-based specialty store is known for its first-rate ingredients. The store carries a nice assortment of honeys and is a good place to buy culinary lavender—among many other delectable things.

800-221-7714 / deandeluca.com

igourmet.com: Shop for baking staples like extracts, baking chocolate, and vanilla beans.

877-446-8763 / igourmet.com

CHOCOLATE

Chocosphere: One-stop shopping for all things chocolate (baking chocolate, chocolate sprinkles, cocoa powder). This store carries products from nearly 50 chocolate makers from around the globe, including Bon Appétit test kitchen favorites Valrhona and Callebaut.

877-992-4626 / chocosphere.com

Lindt: A Swiss chocolate that’s great for baking. Lindt makes an especially good white chocolate. Buy products from Lindt’s online store or type in your zip code to find a nearby store that carries Lindt chocolate.

877-695-4638 / lindtusa.com

Scharffen Berger: Some supermarkets carry this high-quality chocolate brand, but for cooks who can’t find Scharffen Berger in their market, the company’s Web site offers online ordering for all of its products, including basics like baking chocolate and cocoa powder.

866-972-6879 / scharffenberger.com

FLOUR

King Arthur Flour: This Vermont-based company is obsessed with baking. It’s known for high-quality flours, but King Arthur is also a great source for cookie cutters, baking pans, and baking advice.

800-827-6836 / kingarthurflour.com

FRUITS AND NUTS

American Almond Products Company, Inc: An excellent source for almond paste. If you use a lot of marzipan or whole or sliced nuts, the company also sells those, but only in large quantities (5 pounds or more for nuts, 8 pounds or more for marzipan).

800-825-6663 / americanalmond.com

Bella Viva Orchards: This Central Valley, California-based company sells a variety of dried fruits, from prunes to Pluots. They even have diced dried fruit that’s all ready to mix into your favorite recipe.

800-552-8218 / bellaviva.com

Friske Orchards: This orchard in northern Michigan is a good source for hard-to-come-by frozen sour cherries (called “tart cherries” on the site).

888-968-3554 / apples-cherries.com

Melissa’s: Shop at Melissa’s for dried fruits and nuts, as well as a huge selection of hard-to-find fresh fruits.

800-588-0151 / melissas.com

HONEY

Savannah Bee Company: This Georgia-based company sells honeycomb and eight kinds of fantastic artisanal honeys, from the common orange blossom variety to the ethereal tupelo honey. (And for cooks who can’t get enough of the wildflower and tupelo varieties, the company offers those in 5-pound bottles.)

912-234-0688 / savannahbee.com

SPICES

Adriana’s Caravan: Adriana’s carries a staggering array of spices and extracts, as well as exotic ingredients that can be tough to find, like pomegranate molasses.

800-316-0820 / adrianascaravan.com

Penzeys Spices: Penzeys carries hundreds of different spices, both whole and ground, so you’re sure to find what you’re looking for.

800-741-7787 / penzeys.com

The Spice House: A specific baking spices category helps narrow down the spice options quickly. The store also carries other kinds of flavorful ingredients, such as orange-flower water.

847-328-3711 / thespicehouse.com

one-stop shopping

Amazon.com: Potato starch, stand mixer, cake decorating supplies, a bicycle to ride to the market—whatever you need, it’s on Amazon.

amazon.com

Davidlebovitz.com: David Lebovitz, a frequent Bon Appétit contributor, honed his pastry skills at the legendary Chez Panisse. Today, he lives and writes—and bakes—in Paris. His Web site includes lots of helpful tips, as well as a link to his own amazon.com store, where you’ll find a collection of products (ice-cream machines, ingredients, gadgets) that Lebovitz really likes.

davidlebovitz.com

Fante’s Kitchen Wares Shop: A comprehensive resource for everything from aprons to zesters.

800-443-2683 / fantes.com

Kitchen Krafts: This shop focuses on hard-to-find tools and ingredients. Cherry pitter? Check. Cake turntable? Of course.

800-776-0575 / kitchenkrafts.com

Surfas: A Culver City, California-based restaurant supply store that’s open to the public, Surfas is a great source for ingredients (like high-quality chocolate chips) and equipment (such as heart-shaped baking pans).

877-641-2661 / culinarydistrict.com

Sur La Table: Sur La Table’s online Professional Baking Shop has product collections organized by dessert type, so you can choose gear specifically for cakes (or cookies or pastry). The store is also a good resource for decorating supplies, including sparkling sugars and edible gold and silver leaf.

800-243-0852 / surlatable.com

Williams-Sonoma: A good resource for everything from pans, fluted pastry cutters, and gadgets to baking staples like vanilla extract.

877-812-6235 / williams-sonoma.com

metric conversions & equivalents

metric conversion formulas

To Convert Multiply

Ounces to grams Ounces by 28.35 Pounds to kilograms Pounds by .454 Teaspoons to milliliters Teaspoons by 4.93 Tablespoons to milliliters Tablespoons by 14.79 Fluid ounces to milliliters Fluid ounces by 29.57 Cups to milliliters Cups by 236.59 Cups to liters Cups by .236 Pints to liters Pints by .473 Quarts to liters Quarts by .946 Gallons to liters Gallons by 3.785 Inches to centimeters Inches by 2.54

approximate metric equivalents

Volume

¼ teaspoon 1 milliliter ½ teaspoon 2.5 milliliters ¾ teaspoon 4 milliliters 1 teaspoon 5 milliliters 1¼ teaspoons 6 milliliters 1½ teaspoons 7.5 milliliters 1¾ teaspoons 8.5 milliliters 2 teaspoons 10 milliliters 1 tablespoon (½ fluid ounce) 15 milliliters 2 tablespoons (1 fluid ounce) 30 milliliters ¼ cup 60 milliliters ⅓ cup 80 milliliters ½ cup (4 fluid ounces) 120 milliliters ⅔ cup 160 milliliters ¾ cup 180 milliliters 1 cup (8 fluid ounces) 240 milliliters 1¼ cups 300 milliliters 1½ cups (12 fluid ounces) 360 milliliters 1⅔ cups 400 milliliters 2 cups (1 pint) 460 milliliters 3 cups 700 milliliters 4 cups (1 quart) .95 liter 1 quart plus ¼ cup 1 liter 4 quarts (1 gallon) 3.8 liters

approximate metric equivalents

Weight

¼ ounce 7 grams ½ ounce 14 grams ¾ ounce 21 grams 1 ounce 28 grams 1¼ ounces 35 grams 1½ ounces 42.5 grams 1⅔ ounces 45 grams 2 ounces 57 grams 3 ounces 85 grams 4 ounces (¼ pound) 113 grams 5 ounces 142 grams 6 ounces 170 grams 7 ounces 198 grams 8 ounces (½ pound) 227 grams 16 ounces (1 pound) 454 grams 35.25 ounces (2.2 pounds) 1 kilogram Length

⅛ inch 3 millimeters ¼ inch 6 millimeters ½ inch 1¼ centimeters 1 inch 2½ centimeters 2 inches 5 centimeters 2½ inches 6 centimeters 4 inches 10 centimeters 5 inches 13 centimeters 6 inches 15¼ centimeters 12 inches (1 foot) 30 centimeters

oven temperatures

To convert Fahrenheit to Celsius, subtract 32 from Fahrenheit, multiply the result by 5, then divide by 9.Common Ingredients &

Their Approximate Equivalents

1 cup uncooked white rice = 185 grams 1 cup all-purpose flour = 140 grams 1 stick butter (4 ounces • ½ cup • 8 tablespoons) = 110 grams 1 cup butter (8 ounces • 2 sticks • 16 tablespoons) = 220 grams 1 cup brown sugar, firmly packed = 225 grams 1 cup granulated sugar = 200 grams

contributors

recipes

Engin Akin

Katherine Anastasia

Pam Anderson

Nancy Baggett

Mary Corpening Barber

Karen Barker

Melanie Barnard

Barrington Brewery, Great Barrington, Massachusetts

Bridget Batson, Hawthorne Lane, San Francisco, California

Anna Bruni Benson

Mary Bergin

Sondra Bernstein

Lula Bertran

Lena Cederham Birnbaum

Carole Bloom

Susan S. Bradley

Frank Brigtsen

Buttersweet Bakery, Atlanta, Georgia

Lynn Buzza, Soul Kitchen, Chicago, Illinois

Cafe Paradiso, Cork, Ireland

Canyon Southwest Cafe, Fort Lauderdale, Florida

Andrew Carmellini

Kathleen Carroll

Cascadia, Seattle, Washington

Mary Cech

Lauren Chattman

Melissa Clark

Sally Clarke

Eugene I. Cleary

Jayne Cohen

Cat Cora

Lane Crowther

Leila Cuttino

Christine Dahl

Sanford D’Amato

Jane Spector Davis

Robin Davis

Janet Hazen de Jesus

Karen DeMasco

Lori Zimring De Mori

Kirsten Dixon, Riversong Lodge, Yentna River, Alaska

Brooke Dojny

Crescent Dragonwagon

Alain Ducasse, Mix, THEhotel at Mandalay Bay, Las Vegas, Nevada

Jill Dupleix

Philippe Duret, Auberge du Moulin Hideux, Belgium

Elizabeth Ellis

Extraordinary Desserts, San Diego, California

Elizabeth Falkner

Tarla Fallgatter

Susan Feniger

Claudia Fleming

Janet Fletcher

Hiroshi Fukui, L’Uraku, Honolulu, Hawaii

Gale Gand, Tru, Chicago, Illinois

Tasha Garcia and Julie Taras, Little Giant, New York, New York

Michelle Gayer-Nicholson, Trotter’s To Go, Chicago, Illinois

Jason Gibbons, Zelo, Minneapolis, Minnesota

Todd Goddard

Debbie Gold

Rozanne Gold

Marcy Goldman-Posluns

Bill Granger

Dorie Greenspan

Lauren Groveman

Nancy Grubin

David Guas

Ken Haedrich

Gabrielle Hamilton

Tariq Hanna, Sucré, New Orleans, Louisiana

Angela Hartnett

Susan Haskell

Julie Hasson

Pierre Hermé

Ginny Leith Holland

Jill Silverman Hough

Jesse and Matthew Hufft

Il Giardino di Luca, Dei Dogi Hotel, Venice, Italy

Jamie’s Restaurant, Pensacola, Florida

Kimball Jones, Wente Vineyards Restaurant, Livermore, California

Terry and Peter Kagan

Karen Kaplan

Jeanne Thiel Kelley

Kristine Kidd

Elinor Klivans

Abigail Langlas, Alan Wong’s, Honolulu, Hawaii

Sue Lawrence

David Lebovitz

Shari Ledwidge

Rita Leinwand

Dave Lieberman

Charles P. Loan

LocoPops, Durham, North Carolina

Lori Longbotham

Emily Luchetti

Lucia Luhan

Deborah Madison

Nick Malgieri

Andrew Mandolene

Pamela Mazzola

Janet Taylor McCracken

Lori McKean

Michael McLaughlin

Alice Medrich

Ree Millan

Mary Sue Milliken

Jinx and Jefferson Morgan

Selma Brown Morrow

Eleanor Moscatel

Dawn Murray

Rebecca Naccarato

Debby Maugans Nakos

Norma at the Wharf House, St. James, Jamaica, West Indies

Nottoway Plantation, White Castle, Louisiana

Nancy Oakes

Jill O’Connor

Beatrice Ojakangas

Old Manor Estate and Hotel, Gingerland, Charlestown, Nevis, West Indies

Pichet Ong, Spice Market, New York, New York

Alex Palermo

Rochelle Palermo

Sal Passalacqua, Dimaio Cucina, Berkeley Heights, New Jersey

Sylvia Pease

Pesce Blue, Portsmouth, New Hampshire

Christine Piccin

Anna Pump

Jamie Purviance

Susan Quick

Susan Richardson

Mary Risely

Tori Ritchie

Rick Rodgers

Douglas Rodriguez

Betty Rosbottom

Rosie’s Bakery, Cambridge, Massachusetts

Michael Rosloff

Jocelyne Roux

Amelia Saltsman

Sally Sampson

Patricia Cohen Samuels

Sanders 1907, Grand Forks, North Dakota

Cathy Sandrich

Roberto Santibañez

Savory Faire, Montesano, Washington

Richard Sax

Michele Scicolone

Sarah Patterson Scott

Scratch, Durham, North Carolina

Alex Seidel, Fruition Restaurant, Denver, Colorado

Anita Sharp

Marie Simmons

Maria Helm Sinskey

B. Smith

Michael Smith

Allen Susser

Sweet Lady Jane, Los Angeles, California

The Sweet Pea Bakery & Catering, Phoenix, Arizona

Maureen Tatlow

Sandy Soto Teich

Sarah Tenaglia

Mary Jo Thoresen

Town Hall, San Francisco, California

Trattoria da Fagiolino, Cutigliano, Italy

Trois Pommes Patisserie, Brooklyn, New York

Harriett Tupler

Julia M. Usher

Vanilla Bake Shop, Santa Monica, California

Cyndi Verger

Waldorf A’Story, Story, Wyoming

Charlotte Walker

Ila Walrath

Sara Corpening Whiteford

Anne Willan, La Varenne at The Greenbrier, White Sulphur Springs, West Virginia

Pat Willard

Kristen Williams

Dede Wilson

Molly Wizenberg

Alan Wong

Woodstock Inn, North Woodstock, New Hampshire

Diane Rossen Worthington

Clifford A. Wright

Sherry Yard

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Amy Albert

Zoë Alexander

Lena Cederham Birnbaum

Frederika Brookfield

Susan Champlin

Nina Elder

Bailey Franklin

Gaylen Ducker Grody

Kirsten Hageleit

Camille Hahn

Julie Jamerson

Jeanne Thiel Kelley

Kristine Kidd

Katy Laundrie

Katie Levine

Marcia Hartmann Lewis

Mike Lorrig

Marcy MacDonald

Janet Taylor McCracken

Selma Brown Morrow

David Nemetz

Rachel Ng

Rochelle Palermo

Amy C. Quick

Christine Schuchart

Shayna Sobol

Amy Steinberg

Annie Taylor

Sarah Tenaglia

Victoria von Biel

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Hugh Andrews

Tammie Barker

Jennifer Barry

Leslie Barry

Jennifer Baum

John Carroll

Valerie Cimino

Carol Coe

Jean Conlon

Erika Kuster

Kristen Hall

Chris Langley

Jean Lucas

Lynne McAdoo

John McMeel

Kirsty Melville

Arthur Mount

Con Poulos

Deri Reed

Chris Schillig

David Shaw

Layla Smith

Susie Theodorou

Eliza Whipple

Amy Worley

Barbara Fairchild is editor-in-chief of Bon Appétit magazine. She joined the magazine’s staff in 1978 as an editorial assistant, and spent almost fifteen years as the executive editor before being promoted to editor-in-chief in 2000. She is a frequent guest on radio and television programs about food, restaurants, travel, and popular culture. She has been recognized by the James Beard Foundation’s “Who’s Who in Food and Beverage in America.” She is also the author of the best-selling Bon Appétit Cookbook and Bon Appétit Fast Easy Fresh Cookbook.

Con Poulos is an award-winning photographer and a frequent Bon Appétit contributor. His work also appears in Donna Hay, Australian Gourmet Traveler, Marie Claire, and Martha Stewart Living magazines.

“Bon Appétit Desserts is filled with exactly the kind of sweets I like to make: inviting, unpretentious, and easy to love, but also innovative enough to turn a few heads. And in case you aren’t sold yet, I have ten words for you: Banana Layer Cake with Caramel Cream and Sea Salt-Roasted Pecans.”

—Molly Wizenberg, author of A Homemade Life: Stories and Recipes from My Kitchen Table

“Bon Appétit unlocks the secrets of perfect cookies, creamy custards, and showstopping cakes. The whole chapter on over-the-top cheesecakes will have bakers racing for their aprons!”

—David Lebovitz, author of Ready for Dessert and The Perfect Scoop

“This is a gorgeous book that makes me want to make everything—no, taste everything—inside! This is a must-have for every baker, cook, and sweet freak in your life.”

— Elizabeth Falkner, chef and owner of Citizen Cake and Orson

“At last, a collection of Bon Appétit’s most treasured desserts, thoroughly tested, beautifully illustrated, and, of course, wonderfully delicious. And with its great chapters on ingredients, equipment, and techniques, and the many easy-to-grasp how-tos, it’s truly a one-stop book for all of us who love baking.”

—Dorie Greenspan, author of Baking: From My Home to Yours and Around My French Table