Recipes with chocolate, semi-sweet

Mrs Fields almond crunch cookies rolled in sliced almonds and drizzled with a ganache-style chocolate glaze. Buttery, nutty, and crispy with a slow bake for maximum crunch.

Marbled chocolate cookies with sour cream for extra softness, made by folding melted semi-sweet chocolate into vanilla dough. Baked low and slow so they stay chewy, never crisp.

This is really a "mock" tiramisu as it is not made with Italian mascarpone cheese, which is traditional. This is, however, a lot quicker and easier (and less expensive).

Giant pumpkin-shaped cookies with real pumpkin puree, oats, cinnamon, and chocolate chips. A fun fall baking project that's soft, spiced, and ready to decorate.

Coffee toffee pie with a chocolate-walnut shortbread crust and a silky uncooked chocolate-coffee mousse filling, topped with Kahlua-spiked whipped cream. A retro showstopper.

Cognac Nanaimo bars are a Canadian no-bake classic with a chocolate-coconut-pecan base, cognac-orange buttercream middle, and a glossy chocolate top. A boozy adult twist on the original.

Chocolate brandy cake doctors a devil's food mix with brandy, eggs, and oil, then bakes into a tender bundt soaked twice with a hot brandy-chocolate glaze. Make a day ahead for full flavor.

Squamish bars are Canadian three-layer no-bake squares with a peanut butter cereal base, vanilla buttercream filling, and a thin chocolate top. Freezer-friendly and built for potlucks.

Amazingly moist and super chocolaty, these brownies will satisfy your cravings for chocolate, dessert and sweets. You will find these satisfactions all in one bite.

Classic Bacardi rum bundt cake from a yellow cake mix and vanilla pudding base, soaked in buttery rum glaze and drizzled with chocolate. The legendary boozy holiday cake.

Death by chocolate Bundt cake from Dom DeLuise's cookbook. Cake mix doctored with pudding, sour cream, and 12 ounces of chocolate chips for an intensely fudgy result.

A chocolaty and moist chocolate layer cake that turns out perfect every time!