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Candy & Sweets

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These icky-cute mice feature three kinds of chocolate: semisweet in the creamy, cakey center and white and bitterswee...

Grace Parisi's cake pops are easy to make: Crumble store-bought pound cake; mix with lemon, sugar and butter; then sh...

Didier Murat makes this soft, chewy nougat at Vergennes Laundry and also sells it under the Vadeboncoeur label online...

These nuts are an addictive combination of sweet, spicy and sticky-crunchy.

Dessert doesn’t get much easier than store-bought shortbread cookie bars dipped in melted bittersweet chocolate and t...

Cayenne-spiked cashew brittle is delicious alongside crunchy chocolate bark.

These chewy, sprinkles-coated balls (called brigadeiros in Portuguese) are more like chocolate caramels than French-s...

Christina Bhan and Paula Barbosa of My Sweet Brigadeiro (mysweet.com) make 20 different versions of these chewy Brazi...

These chewy treats are like caramel apples in candy form, combining the tangy-sweet flavor of cider with buttery cara...

These supercrunchy, salty-sweet almonds are tossed in a homemade caramel, then dusted with fragrant green-tea powder ...

At Dominique Ansel Bakery, bags of this chocolate-covered toffee come with a tiny hammer to break off pieces. "I love...

Yigit Pura creates a brittle mosaic with cashews and sesame seeds. "The combination of white and black seeds is very ...

When Chris Hanmer makes his version of these classic soft French caramels, he uses super-rich Plugrá butter and,...

Jose Garces swaps out the usual walnuts in these blondies for Spain's salted, olive oil-toasted marcona almonds. Sli...

These delicious marshmallows from pastry chef Dominique Ansel are made by whipping a hot sugar syrup with gelatin; th...

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.