193 toffee recipes

Triple-chocolate biscotti with Dutch cocoa, semi-sweet chips, and a dipped white chocolate base. Toasted hazelnuts, dark coffee, and twice-baked crunch make these the dunking cookie for serious chocolate lovers.

Two-color chocolate brownies: ultra-rich dark chocolate brownies with walnuts, topped with a white chocolate cream icing and ground nuts. A bakery-style double-batch for a crowd.

Mocha crinkle cookies with deep cocoa, instant espresso, and a surprising pinch of black pepper, rolled in powdered sugar for that signature cracked-top look. A grown-up twist on classic chocolate crinkles.

Two-layer spice cake with cinnamon, allspice, nutmeg, and plumped raisins, frosted with Swiss meringue mocha buttercream. A showstopper dessert for serious bakers.

This moist and delicious cake made with currants, raisins and apricots is perfect the for the holiday season!

Bread machine pumpernickel with rye flour, cornmeal, whole wheat, molasses, cocoa, and instant coffee. Dark, dense, and deeply flavored with traditional brotgewurtz spice.

Flourless chestnut and pecan torte with a bourbon-coffee-chocolate filling, bittersweet chocolate ganache icing, and bourbon chantilly cream. Rich, nutty, and deeply warming. The kind of torte that ends a dinner party with a standing ovation.

European mocha fudge cake with a dense cocoa-pecan base and creamy coffee whipped cream filling. A flourless-style chocolate cake that's rich, fudgy, and made without leavening.

Chocolate Kahlua bundt cake glazed with coffee liqueur and frozen, then served with whipped cream. Rich cocoa flavor with a boozy kick in every slice.

Rich chocolate sheet cake made with hot coffee and cocoa powder, topped with tangy cream cheese frosting. The coffee deepens the chocolate without adding coffee flavor.

Triple chocolate biscotti with Dutch-process cocoa, chocolate chips, and a white chocolate coating, loaded with toasted hazelnuts and a hint of espresso. A bakery-level Italian cookie.

Black magic chocolate cake mixed entirely in a food processor with strong coffee, sour cream, and cocoa. Topped with a dark chocolate frosting made the same way.

Spiced devil's food bundt cake studded with brandy-soaked dates, raisins, and chopped filberts, all baked in the microwave and topped with tangy cream cheese frosting. Ready in under an hour.

For best results slice the cake chilled, but let sit 1/2 hour at room temperature before serving.

Hungarian chocolate cream bars stack a cocoa sponge cake, rum-spiked mocha cream filling, and glossy chocolate glaze into decadent cafe-style squares. Dobos cake inspired and freezer-friendly.

Old-fashioned Christmas Rocks cookies bursting with candied fruit, dates, figs, pecans, raisins, and currants in a cocoa-spiced batter with a hint of coffee. Dense, chewy, and built to last.