344 semisweet chocolate recipes

No-bake chocolate roll with melted semi-sweet chocolate, colored marshmallows, cherries, and walnuts rolled in coconut. A retro fridge candy that slices into colorful pinwheels in just 15 minutes.

Two-layer fudge with a creamy peanut butter chip bottom and rich chocolate chip top, made with marshmallow creme for a melt-in-your-mouth texture. A holiday candy classic that yields 2 pounds of treats.

No-bake butterscotch haystacks coat corn flakes in melted butterscotch and peanut butter, then fold in mini chocolate chips. Crispy, sweet-salty, and freezer-stable. A 20-minute holiday cookie that needs no oven.

Double chocolate slice-and-bake refrigerator cookies with melted chocolate, mini chips, and a hint of cinnamon. Make-ahead dough freezes for 2 months.

A European-style layered chocolate cake with rum-laced frosting, warm cinnamon, and a hint of lemon zest. Two thin cake strips sandwiched with rich chocolate buttercream.

Reduced fat chocolate snack cake made with chocolate syrup, cocoa powder, and semi-sweet chips, topped with chopped nuts and a vanilla powdered sugar drizzle. A lighter take on rich chocolate cake.

Black bottom cupcakes drop a sweet cream cheese filling studded with chocolate chips into chocolate cake mix batter, baking into a self-frosting cupcake. Travel-friendly picnic dessert with no icing to melt.

Triple-chocolate mocha truffle cookies with melted chocolate, cocoa powder, chocolate chips, and instant coffee. Fudgy, intensely rich, and coffee-laced.

Passover brownies made with matzo cake meal instead of flour, plus an optional dark chocolate sour cream glaze. Kosher for Passover, fudgy, and richly chocolatey.

No-bake club cracker cookie bars layered with a boiled brown sugar filling, topped with melted chocolate, peanut butter, and crushed peanuts. Chill and slice.

Holiday harlequin fudge stacks dark chocolate-walnut over white chocolate-cherry in one loaf pan. A two-toned, brandy-laced Christmas fudge for cookie trays and tins.

Kentucky bourbon balls with pecans soaked in real bourbon, rolled in a buttery powdered-sugar fondant, then dipped in semi-sweet chocolate for that signature glossy shell. A classic Southern holiday confection worth the wait.

Old-fashioned stovetop fudge made with molasses, semi-sweet chocolate, brazil nuts, and flaked coconut. Rich, chewy, and packed with tropical crunch. Yields 2 pounds of homemade candy.

Yeasted chocolate bread made with a honey sponge starter and semi-sweet chocolate rolled jelly-roll style into 8 individual mini loaves. Brushed with egg glaze and best served hot from the oven.

Chocolate-dipped coconut bon bons with just 5 ingredients: condensed milk, butter, powdered sugar, coconut, and semi-sweet chocolate. Chill overnight, roll, dip, done. Makes 24 pieces of homemade candy.

French genoise sponge cake soaked with Amaretto and filled with whipped chocolate ganache. A light, egg-leavened cake with lemon zest and an overnight chocolate cream.