This is a simple chocolate delight recipe for any type of potluck occasion, and the pan always comes home empty.
I've had recipes for chocolate chip cookies and pecan meringues in my collection for a number of years—and I combined them to make these bars! They're a lovely addition to any holiday cookie tray.
The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves.
Chocolate and chopped pecans flavor these simple, spirited treats. Make a double batch so you can give some as gifts and savor the rest.
I was experimenting with a beer bread to make it into a dessert and came up with this delectable apple fritter cake.
Ricotta is one of my family's favorite ingredients. I made up the cannoli filling and broke up some ice cream waffle shells to use as "chips and dip.