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Thumb_9479_Rolo Pretzel Turtles

Thumb_9479_Rolo Pretzel Turtles

Can you imagine anything more heavenly than glorious chocolate hugging a salty pretzel, topped with a crunchy toasted nut and oozing with warm caramel? Life does not get any better than this. Read more about this recipe at Steamy Kitchen.

Thumb_9528_Dark Chocolate And Toffee Macadamia Bark

Thumb_9528_Dark Chocolate And Toffee Macadamia Bark

A great treat that you can customize to your liking. Substitute with milk chocolate chips, those fancy white chocolate chips, pecans, walnuts, pistachios. Read more about this recipe at Steamy Kitchen.

Thumb_9460_Dark and Stormy Rum Balls

Thumb_9460_Dark and Stormy Rum Balls

My mother-in-law is famous for her holiday rum balls, which she makes precisely because there’s no baking required. Around Thanksgiving, she rolls them together and packs them into the back of the fridge or freezer, and by Christmas, the rum has mellowed a bit and the cocoa flavor comes out stronger. Read more about this recipe at hogwash.

Thumb_13797_Chocolate-Coconut Fudge

Thumb_13797_Chocolate-Coconut Fudge

Two of these dense little squares was about all I could handle over the span of a day, so I recommend making up some little packages as gifts for your coconut- and chocolate-loving friends. Read more about this recipe at Cook & Eat.

Thumb_20481_Mocha Truffles

Thumb_20481_Mocha Truffles

This microwave candy -- a French chocolate creation named for its resemblance to the earthy truffle -- is a delight to give and to serve. This recipe is part of the Barbara Kafka Dessert Anthology.

Thumb_19215_Toasted Cardamom Almonds

Thumb_19215_Toasted Cardamom Almonds

These toasted almonds flavored with cardamom and cayenne pepper can be used to make vegetable bisteeya or eaten as a snack. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_17924_Spicy Pumpkin Seed Brittle

Thumb_17924_Spicy Pumpkin Seed Brittle

Basic nut brittle goes spicy-sweet with cayenne and cinnamon coating the pumpkin seeds, sunflower seeds and sesame seeds. Replacing the honey with corn syrup makes this candy favorite vegan. While using silpats makes for easy clean-up, greased parchment paper works just as well.

Thumb_16373_Caramel Swirl Hunks

Thumb_16373_Caramel Swirl Hunks

Serve these dense, hefty bars packed with chocolate and dulce de leche as cold as possible for the best flavor. Read more about this recipe at the Washington Post.

Thumb_19046_Microwaved Chocolate-Almond Brittle

Thumb_19046_Microwaved Chocolate-Almond Brittle

This variation on a classic peanut brittle is delicious but hard. Don’t give it to those with failing or baby teeth. This recipe is part of the Barbara Kafka Dessert Anthology.

Thumb_16192_Honey Almond Delight

Thumb_16192_Honey Almond Delight

These flaky niblets are reminiscent of baklava, but much simpler to make. One bite and you'll see -- they're absolutely irresistible. Read more about this recipe in The New Intercourses: An Aphrodisiac Cookbook.