With a dense chocolate coating and a soft, cakelike cookie base, we think these homemade mallomars are even better than the original. Get the recipe for Homemade Mallomars » Matt Taylor-Gross
Chocolate-Covered Cherry Cordials
Invertase, a liquid enzyme that’s found in small bottles at most candy-making supply stores, is used to liquefy the cordials’ luscious, chocolate fondant filling. Todd Coleman
Rainbow Cookies
For a lighter, moister result, this recipe calls for almond pastry filling in place of the traditional almond paste used to make these chocolate-covered cookies. Todd Coleman
Peppermint Patties
The recipe for this fondant-centered candy is based on one in the Candy Cookbook by Mildred Brand. Penny De Los Santos
Bitter citrus rinds are transformed into a candy-sweet, chocolate-dipped confection. Christopher Hirsheimer
Hazelnut Apricot Rocher
Almost any kind of nut, seed, or dried fruit can be used for these chocolate-coated clusters based on one that appears in Peter Greweling’s Chocolates and Confections Todd Coleman
Chocolate–Peanut Butter Nougat Squares
An easy and impressive recipe, these fluffy, chewy homemade peanut butter nougat candies are coated with dark chocolate and a sprinkle of sea salt. Todd Coleman
For these chewy, sweet bars, paraffin wax–a now mostly forgotten candy-making ingredient–is mixed with chocolate so that it will set properly when cooled and take on a shiny appearance. Penny De Los Santos
Chocolate-Dipped Shortbread Cookies (Schokiladen-Butter-plätzchen)
The recipe for these Christmas cookies comes from the bakery Rischart in Munich. Their base is simple, leaving plenty of room for creative decorations. Todd Coleman