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magazine peanut butter milk chocolate puddings
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Stacked with chopped bananas, vanilla pudding, and crunchy Marie biscuits, these individual banana pudding jars are the perfect make-ahead summer dessert.
4.0
(4)
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A dazzling chocolate pudding pie cloaked in voluminous whipped cream.
3.7
(3.65)
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This double-decker pie stacks two forever favorites—chocolate and coconut cream—in a homemade salted graham cracker crust for a best-of-all-worlds situation.
Easy
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This peanut butter pie recipe gives off Reese’s vibes with its peanut butter mousse topping and fudgy chocolate base, all layered into a graham cracker crust.
4.5
(4.45)
3.0
(3)
Easy
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No frills and no fuss. This banana pudding is the real, decadent deal.
4.0
(4.14)
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The only acceptable reason to use the drool-face emoji.
5.0
(4.89)
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Tiny but mighty, these individual buckwheat cakes are rich and dense and bring big sticky toffee pudding energy.
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(5)
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Easy
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This fuss-free ice cream doubles down on the chocolate flavor with a rich dark cocoa base and a glossy fudge ripple—no churning required.
4.5
(4.5)
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This sauce comes together in the microwave and instantly hardens when poured over ice cream.
4.3
(4.25)
Easy
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Many bakeries sell chocolate bread, but you can always substitute with a marbled type (such as chocolate babka) instead.
3.6
(3.6)
Articles
(232)
Cooking
From Gourmet, this recipe has been a reader favorite for decades.
Nina Moskowitz
Cooking
They also make a great “I-definitely-did-NOT-forget-Valentine’s-Day” gift.
Lisa Ruland
Cooking
We got the recipe right here.
The Bon Appétit Staff
Shopping
Gifts for your human friend who eats like a squirrel.
Kate Kassin
Culture
If you eat jars of nut butter by the spoonful, you’ll love Lake Champlain's Peanut Five Star Bar.
Aliza Abarbanel
Culture
Reviewing TJ’s new banana pudding ice cream, strawberry-flavored waffles, and more.
Alex Beggs
Videos
(194)
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Food Editor Shilpa Uskokovic loved peanut butter cups so much while growing up that she’s created a grown up take on her childhood favorite. This hazelnut butter cup tart looks exactly like a giant Reese’s peanut butter cup and will rival anything you’d find in the candy aisle.
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Andrew Chuang, CEO of Xing Fu Tang USA, demonstrates how to make three of the delightful kinds of Taiwanese boba milk served at his stores: Brown Sugar Boba Milk, Ube Boba Milk with Taro Boba, and Matcha Boba Milk with Strawberry Boba.
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We’re throwing this pantry pasta all-star a “Welcome to Summer” party with peas and mint. This dish was inspired by Rolf and Daughters in Nashville, where chef Philip Krajeck makes a fermented pasta cloaked in a tangy whey and butter sauce. We use store-bought buttermilk to mimic whey’s acidic flavor. It’s a perfect foil for the rich butter and cheese in this glossy sauce.
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Join Molly Baz in the Bon Appétit Test Kitchen as she makes dark chocolate chia parfait! This chia pudding is delicious on its own—and even better when layered with maple yogurt as a parfait. Leftover maple yogurt can be repurposed for breakfast and topped with fruit and granola. It’s a choose-your-own-adventure kind of dessert.
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Grated coconut may not be everybody's cup of tea, but there is no denying that this candy is an absolute classic. In this episode, Claire Saffitz attempts to make a gourmet version of Almond Joys, that almond, coconut and chocolate Halloween staple.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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At the Museum of Ice Cream, a month-long exhibit across from The Whitney in New York City, they have a 3-feet deep sprinkle pool, edible balloons, and magical berries that turn sour flavors to sweet.