By Food & Wine
Updated March 31, 2015
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Pastry chef Cheryl Burr of San Francisco’s Bacar loves candy, as is obvious from her homage to the Almond Joy. Her luxurious take consists of a supremely fudgy brownie topped with a layer of chewy, flaky, exceptionally tender coconut. She dots each bar with a crunchy roasted almond, then coats them in silky bittersweet-chocolate ganache.

Plus:

Molten Chocolate Cake with Raspberry Filling
Credit: © James Baigrie

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