Milk Chocolate 32%, 15 Bar Pack

Tony's Chocolonely Dirt Carrot Easter Cupcakes

Step aside, carrot cake! These Eggs-sta special Easter chocolate dirt cupcakes with carrot decorations are a surprisingly tasty and perfectly whimsical Easter dessert idea.

Tony's Chocolonely x Ben and Jerry's Loaded Brownie Sundae

A decadent meeting of two incredible treats, making the ultimate dessert. 

White Chocolate and Strawberry Cheesecake Eton Mess

A free form dessert that is fun to put together and fantastic for summer entertaining.This cheesecake inspired version is especially rich and decadent.

Trick-or-treat chocolate rice crispy frights

Get tangled in a web of flavor with these spine-tingling spidey chocolate rice crispy treats, the only creepy crawlers we’re craving this Halloween season!

Two Raw Sisters: Oven-free Afghan Slice

No oven, no problem. We love this delicious take on afghan cookies using whole, minimally processed ingredients. 

Caramel Sea Salt Chocolate Chip Cookies

Looking for something to whip up this weekend? We think the only thing more delicious than chocolate chip cookies are these gooey-delicious caramel sea salt chocolate chip cookies. Special shout out to @‌beckybakes for this delish recipe.Ingredients 125g butter 100g light brown sugar 75g white granulated sugar 1 tsp salted caramel flavoring 300g plain flour 1 1/2 tsp baking powder 1/2 tsp bicarbonate of soda 1/2 tsp sea salt 1 Tony’s milk caramel sea salt bar, chopped into chunks Recipe Combine butter, light brown sugar & white granulated sugar in a bowl. Mix. Add the egg & salted caramel flavouring. Mix. Add the plain flour, baking powder, bicarbonate of soda & sea salt. Mix. Knead mixture into a dough & add the Tony’s chunks. Roll into 8 balls Freeze for 30 minutes (or up to 3 months if you want to keep some for later) Bake for 10-12 minutes at 180°C Decorate chunks of Tony’s Drizzle with salted caramel sauce Leave to cool for 30 minutes Admire your work. 🍪 And feast on your salty-sweet treats!

Peppermint Brownie Cookie Sandwiches

Warm, ooey-gooey rich chocolate goodness with sweet peppermint candy crunch. Could a cookie be any more festive? Trick question. Servings: 12Prep Time: 20 minCook Time: 10 minTotal Time: 30 minIngredients:For the Brownie Cookies 2 cups All Purpose Flour 1 tsp. Fine Sea Salt ¾ tsp. Baking Soda 1 cup Brown Sugar 1 180g Tony Chocolonely Dark Chocolate Candy Cane Bar, melted 10 tbsp. Unsalted Butter, softened 1 large Egg 1 Egg Yolk For the Peppermint Buttercream 12 tbsp. Unsalted Butter, softened 3-4 cups Powdered Sugar 1 tbsp. Milk 1 ¼ tsp. Peppermint Extract 1 tsp. Vanilla Extract ¼ cup Crushed Peppermint + more for decorating Method: In the bowl of a stand mixer, combine the butter and brown sugar. Beat for 2 minutes, until smooth. Add the egg, egg yolk, and melted chocolate. In a separate bowl, mix the flour, salt, and baking soda together. Add into the chocolate bowl and mix just until combined. Cover the cookie dough with saran wrap. Chill in the fridge for at least 30 minutes. Preheat oven to 375F. Line 1-2 large baking pans with parchment paper. Using 2 ½ - 3 tablespoon cookie dough each, place the cookie dough balls on the prepared pans leaving 2” space in between. Bake for 6-8 minutes, gently slam the cookie tray down on the stovetop to create that crinkle top. If the cookies are not set in the center, bake an additional 1-2 minutes. Let the cookies cool on the pan for 5 minutes before transferring to wire rack to cool completely. To make the buttercream: Add the softened butter in the bowl of a stand mixer. Beat for 1 minutes, until smooth. Add remaining ingredients and beat for 5-6 minutes, until light and fluffy. Transfer the peppermint buttercream to a piping bag to pipe onto half of the cookies. Top with another cookie and roll the edges in crushed peppermint to decorate. Enjoy! Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson.

Kelly Gibney’s Tony’s Chocolonely Dark Chocolate Mint Candy Cane Tart

This very rich and decadent tart is the perfect Christmas treat for chocolate lovers. The base is speckled with dark chocolate mint candy cane chocolate and the silky ganache filling has a hint of peppermint too. The creamy mascarpone helps to balance out the richness while also providing another opportunity to enjoy even more Tony’s Chocolonely Christmas chocolate.

Rocky Road with Tony’s Chocolonely

Recipe by Kelly GibneyThis delicious, indulgent jumble of all the most delicious things to eat is fun to make with kids. You can’t mess it up! Use this recipe as a guide and add in your favourite things. Lovely to gift and share.Ingredients: 1 x 180g bar Tony’s Chocolonely Dark Chocolate 1 x 180g bar Tony’s Chocolonely Milk Chocolate 160g marshmallows – halve if very large 8 ginger biscuits – roughly chopped 80g pistachios – roughly chopped 100g Tony’s Chocolonely White Chocolate Raspberry Popping Candy – roughly chopped ½ cup dried cranberries ½ cup toasted coconut chips To garnish: freeze-dried raspberries (optional) Method: Break the dark chocolate and milk chocolate into pieces and melt (together) in a double boiler. Stir until smooth. Place all the other ingredients in a large bowl, pour over the melted chocolate and mix well. Spoon into a slice tin lined with baking paper. Press down lightly on the top to push the slice together more. Place in the fridge to harden. Garnish with a sprinkle of freeze-dried raspberries if desired. Slice into pieces. Store in an airtight container. Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson or Facebook @cookandnelsonnz.