Chocolate

A hot knife is the easiest way to cut dense or frozen treats: Dip a sharp blade in hot water (or run under a hot faucet) and wipe dry before cutting. Repeat before slicing each piece for extra tidy edges.

To crush candies easily, minus any peppermint shrapnel, place them in a resealable plastic bag and crush with a rolling pin, meat mallet, or the back of a large spoon.

It’s crucial that this tart be frozen solid before slicing. If you are in and out of your freezer a lot, that may take longer than one day; err on the safe side!

This is not your average breakfast muffin. Imagine a fudgy brownie—chocolatey, rich, ringing every bell—and then picture yourself dancing around your kitchen, exuberant with the knowledge that these are sweetened with just bananas, applesauce, and cocoa powder. That’s something to get up for in the morning! And I’ll say what I want to say without saying it: Fiber never tasted so good.

This naturally gluten-free cake is impressive enough for special occasions but secretly easy enough to make in less than an hour.

This refreshing fizzy drink has the flavor of chocolate milk—but without the dairy. Add a shot of chilled espresso or Kahlúa to give it some extra oomph.

Whether you call them magic bars or seven-layer (or sometimes five-layer) cookies, you probably know these treats. Chunky bits—like chocolate chips, nuts, and coconut—get layered over sticky condensed milk and a crisp cookie crust.

It may look like a giant lunchbox treat, but an ultra-smooth ganache and a final flourish of crunchy sea salt make this one elegant cake.