recipes

37 Foods to Dunk (and Cover) in Chocolate

If you liked it, then you should've put some more chocolate on it.
Image may contain Food Dessert Cookie Biscuit Chocolate Cake Confectionery and Sweets
Marcus Nilsson

We hold this truth to be self-evident: Things just taste better covered in chocolate.

  • Image may contain Food Dessert Cookie Biscuit Chocolate Cake Confectionery and Sweets
    Marcus Nilsson
    1/36

    Ice Cream Sandwiches

    This recipe calls for baking one giant cookie, a way to ensure even, consistent ice cream sandwiches. Dip these bad boys in even more chocolate and pat yourself on the back: You a genius.

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  • Marcus Nilsson
    2/36

    Bourbon–Sea Salt Caramels

    Sweetened condensed milk makes for an extra-luscious confection. The only thing better? Dunking them in chocolate.

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  • Ditte Isager
    3/36

    Apricot Rice Pudding Pops

    Thai-flavored rice pudding is frozen into creamy ice pops. Dried apricots add subtle color and a satisfyingly chewy texture. Oh, and the chocolate you're about to dip it in brings the wow factor.

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  • Michael Graydon + Nikole Herriott
    4/36

    Chocolate Fudge with Bourbon Sugar

    The exceptional texture and glossy sheen of this fudge result from the way you mix it. Make sure the chocolate and condensed milk are barely hot. The pro move? Having a dunking bowl nearby for full chocolate immersion.

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  • 5/36

    Rose Water Marshmallows

    These old-fashioned marshmallows look beautiful in apothecary jars. Dunk in chocolate for that hard chocolate shell and fluffy, elastic interior.

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  • Peden + Munk
    6/36

    Chocolate-Cinnamon “Babkallah”

    Introducing our test kitchen's hybrid baby: It's braided like a challah for maximum babka-y chocolate swirl in every bite. Dip in chocolate for added oomph.

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  • 7/36

    Candied Grapefruit Peel

    “This is a great bitter-sweet combo. Dip peel in melted chocolate for an after-dinner treat.” —Claire Saffitz, assistant food editor

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  • 8/36

    Everything Cookies

    We call these everything cookies because they really are everything to us...when they're dipped in chocolate.

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  • 9/36

    Peach-Vanilla Cream Pops

    Creamsicle lovers everywhere, this one's for you. Take it to the next level by—yep, you guessed it—dipping it in chocolate.

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  • Peden + Munk
    10/36

    Crunchy Cashew-Sesame Bars

    These may puff slightly as they bake. For an extra crispy bar press the bars to flatten when they’re still warm using another 8” square pan. Take them from office snack to nighttime treat with a little chocolate bath.

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  • Alex Lau
    13/36

    Pistachio-Cream Sandwich Cookies

    These cookies would also make for an awesome ice cream sandwich: Skip the pistachio filling and use softened store-bought gelato or ice cream instead. Then dip the whole affair into melted chocolate for an instant shell.

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  • Peden & Munk
    14/36

    Ombré Rainbow Cookies

    The batter is divided into thirds and tinted with increased amounts of coloring to get the ombré effect. Add a little traditional rainbow cookie flair by dipping the whole situation in chocolate.

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  • Photo by Laura Murray, styling by Anna Bilingskog.
    15/36

    Cocoa Brownies

    The best—and easiest—brownies you'll ever make. This recipe belongs in your repertoire, and deserves all the chocolate you can give it.

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  • Peden & Munk
    16/36

    Chocolate Chunk–Pumpkin Seed Cookies

    For the ideal chewy brownie-ish texture, take care not to overbake these spiced cookies. Melty chocolate on the inside, melty chocolate on the outside, courtesy of all that dunking you're about to do.

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  • Photo by Peden + Munk
    17/36

    Chocolate-Nut Rugelach

    Our slice-and-bake technique is easier to manage than shaping a crescent version—a touch of sanity during holiday baking madness. Offset the restraint of the tight roll with a high dive into a big ol' bowl of melted chocolate.

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  • Michael Graydon + Nikole Herriott
    18/36

    Matcha–White Chocolate Sugar Cookies

    Powdered green tea gives these tender cookies an elf-worthy hue that will stand out, with no icing or decorating needed. Dip in white chocolate—we don't judge.

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  • Alex Lau
    21/36

    Maple, Pecan, and Sour Cherry Granola Bars

    If you want to change up the mix of nuts and seeds in these bars, go for it. Just make sure the total quantity adds up to 3 cups total (you could use sunflower seeds in place of the pumpkin seeds, sesame for flaxseed, peanuts for pecans, etc.). The easiest, earthiest-crunchiest excuse for a sweet-salty chocolate bar we've ever seen.

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  • 22/36

    Chocolate Brownie Cookies

    If a fudgy brownie and chewy chocolate chip cookie had a baby, and then you dipped it in chocolate, it would be this decadent creation. (Psst—Did we mention they're gluten free?)

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  • Danny Kim
    25/36

    Prune-Pistachio Oat Bars

    Rinse your hands under cool water or give them a quick shot of non-stick spray. This will keep the mixture from sticking to your hands. Once you've topped the bars, slather with chocolate. You won't regret it.

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  • Tuukka Koski
    26/36

    Dark Chocolate Waffles

    Buttermilk brings slight tang and moisture to the batter, while olive oil offers fruity richness. Choose a mild-flavored (not too peppery) type of oil for this. And then smother the whole thing in chocolate—no such thing as too much chocolate, right?

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  • Photograph by Victoria Jane, Food Styling by Mallory Lance, Prop Styling by Alexandra Massillon
    27/36

    BA’s Best Banana Bread

    Here at BA everybody has their favorite banana bread recipe. We made every one—14 to be exact—until we came up with a collective favorite. Dark brown sugar is key and a dollop of mascarpone makes for superior tenderness. The chocolate you're about to dip it in is the key to taking it from office chic to party girl.

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  • Peden + Munk
    28/36

    Chocolate Coconut Date Bars

    This mixture gets pretty sticky in the food processor. Don’t be alarmed if you have to scrape and pulse and scrape and pulse to keep the machine moving. Now imagine it all coated in a chocolate shell. You're welcome.

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  • Lennart Weibull
    31/36

    Sesame-Peanut Bars

    Practice it with us: Make a batch of these seed-and-nut-packed energy bars. Cover with copious amounts of chocolate. Reach for one any time snack cravings strike. Repeat as often as necessary.

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  • Condé Nast Entertainment
    32/36

    Erin McKenna's Thin Mint Cookies

    These cookies are both vegan and gluten-free, but you’d never know it—and they already beat us to the chocolate chase.

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  • Alex Lau
    33/36

    Chocolate Éclairs

    The éclairs will begin to get soggy as soon as they are filled, so be sure to wait until just before you're ready to make the chocolate fondant to add the pastry cream.

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  • Condé Nast Entertainment
    34/36

    El Rey's Sesame Banana Bread

    This bread was the talk of the BA office for a few months (in the best possible way). Some quick tips: Use the ripest bananas possible and tent the bread with foil if it’s browning too quickly. Double down on the sweet-salty combo with a dip in a hot chocolate bath.

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