Chocolate

English toffee enhances both the cake and topping of this delicious treat.

Packed in jars that are decorated with red ribbon and candy canes, this sweet makes a festive gift. To crush the peppermints coarsely, tap the wrapped candies firmly with the bottom edge of any unopened 15- to 16-ounce can.

There's just a wee bit of the favorite Irish spirit in these treats.

A couple of the best convenience foods of the century undoubtedly are peanut butter (introduced at the 1904 St. Louis World's Fair) and chocolate chips (first sold by Nestle; in 1939). Separately, they are the basis of two of the nation's favorite cookies. Together, the ingredients are an unbeatable team.

Be sure to serve the aromatic sauce with each portion of soufflé. The sauce can be prepared one day before the soufflé is made.

Strawberry shortcake meets the ice cream sundae: what a match. The rich and easy-to-make Fudge Sauce called for here is also used in the Chocolate-Hazelnut Waffles.

For best results, use a dark baking chocolate with high cocoa butter content (about 30 percent), such as Valrhona or Callebaut.

A beautiful dessert for the December entertaining season.

Sue Ellison of Edgewater, Colorado, writes: "Although I have worked for more than 20 years as an elementary-school music teacher, at this point music is just my job; cooking is my passion. It's an interest I share with my daughter, Hannah. We do a phenomenal amount of cooking together. In fact, I think she learned how to count using chocolate chips, standing on a stool next to me at the kitchen counter while I baked chocolate croissants. Now Hannah's early training is paying off: She creates new recipes often, including the peanut butter and white chocolate candies here."

A staple in some Texas bakeries, Chile Brownies are spicy and sweet, a combination perhaps unfamiliar to, well, other folks (aka Yankees). While kids might prefer simpler brownies, these have a peppery kick many grown-ups adore. We didn't skimp on the chocolate by an ounce. These brownies would be perfect after a barbecue dinner, a fajita supper, or a chile cook-off.

We tested this recipe with Lindt, Valrhona, Ghirardelli, and Callebaut bittersweet chocolates, all of which worked equally well. Our favorite, however, was Valrhona, which made for an especially rich-flavored gianduia. For this recipe you will need heavy-duty foil (thicker and wider than regular foil) to waterproof the springform pan.

"My mother, who's affectionately called Muffin, was craving chocolate muffins, but the local bakery had stopped making her favorite ones," writes Julia Bursten of Columbus, Ohio. "I tried to re-create the recipe, and she claims these are the best she's ever had." Active time: 20 min Start to finish: 1 hr

This tart is a great last-minute dessert for just about any meal, and it's quite possible you have all the ingredients in your kitchen right now. Grind your own crumbs if you've got whole graham crackers on hand.

These fudgy treats, also known as crinkles, get their name from the small wrinkles that develop on top as they bake.

In this intriguing twist on a delicious and popular dessert, the ancho chilies add a touch of earthy heat.

Sandra Hersh of Groton, Massachusetts, writes: "A wonderful dinner with out-of-town friends at Mamma Maria, in the North End of Boston, was topped off with an outstanding chocolate hazelnut tart. It was a perfect finish to a great evening. I know the pastry chef would be happy to share the recipe." This impressive-looking tart is easy because the crust is pressed into the pan rather than rolled out. The pastry chef at Mamma Maria serves it with candied hazelnuts and a chocolate sauce.