It’s never too early to get a jump start on Purim planning! Why wait until the last minute when you can make things now and stick them in the freezer? We’re pretty sure brownies fit with every theme…
Some of the recipes below contain nuts. Always notify your recipients if a baked good in your Mishloach Manot contains nuts, or any other high-allergy foods.
- Caramel Crisps by Brynie Greisman
A welcome change from typical chocolate chip cookies. Chewy, crispy, and very tempting. Delicious straight from the freezer. You can’t stop at one!
- Mocha Meringue Squares by Brynie Greisman
The perfect addition to any cake platter. Small enough that you can fargin yourself (feel free to take) two! Freezes beautifully.
- Dulce de Leche Mini Bundt Cakes by The Peppermill
Deep caramel flavor makes these bundt cakes hard to refuse!
- No-Bake Chocolate Bricks from the Nitra Cookbook
This classic Hungarian dessert, sometimes called “Salami Cake,” is always a hit! Using both brown and white tea biscuits makes this “cookie” so much prettier. Store the finished logs in the freezer, wrapped in parchment, and take out and slice as needed. They won’t last very long!
- White Chocolate and Coconut Truffles by Sweet Moments: Rega Matok
Rich dairy truffles made from white chocolate, cream, and coconut are a sweet after-supper treat.
- Peanut Chew Brownies by Faigy Grossman
What could be better than the combination of three yummy flavors: chocolate, marshmallow, and peanut butter? These bars will be gone before you blink!
- Wondermelon Hamantaschen by Family Table
To simply create a unique hamantasch, go with a unique flavor. Start with wondermelon juice as the base of your Watermelon Curd filling and just sit back and watch everyone enjoy.
- Orange-Infused Honey-Sesame Cookies by Chavi Feldman
My parents dropped in to visit just as I finished baking these honey cookies, and of course I asked them to sample some. Both simultaneously exclaimed, “Mmmm, what’s in here?” They were surprised at how well the unusual blend of flavors came together to create a delicious twist on the typical honey cookie. Try them — they won’t disappoint!
- Mamoul by Clara Fatal
These traditional cookies originated in Aleppo, Syria. The unique appearance is achieved by rolling the dough into a ball, making a depression, filling, closing, and pinching with special tweezers.
- Flower Cookies with Halvah Filling by Clara Fatal
These cookies look like they come straight from the bakery. Notice how bakeries boast the homestyle taste, while home-based bakers boast the bakery look. This is the perfect shidduch between the two.
- Crispy Chocolate Cornflake Treats by Clara Fatal
An exquisite creation to delight tasters of all ages.
- Peppermint Pinwheels by Brynie Greisman
These are even better than after-dinner mints! They practically melt in your mouth. An attractive and colorful addition to a cookie platter.
- Cinnamon Palmiers by Paula Shoyer
A classic cookie that you can make super-duper easy by using store-bought puff pastry.
- Sandwich Fudge Bars by Brynie Greisman
These squares are outstanding! They do take a little time, but they are so worth it. All my tasters went totally wild over them. They taste even better from the freezer.
- Irresistible Peanut Butter Cookies from the Dining In Cookbook
This cookie’s name says it all! For a little added pizzazz, you can put a few chocolate chips or a chunk of chocolate into the center of the cookie before baking.
- Tuxedo Cookies from the Dining In Cookbook
Made with real chocolate, not powder, these handsome cookies are a winner for any chocolate lover.
- Better-Than-Snickers Dessert Bars by Esther Deutsch
My sister-in-law Batsheva tasted this memorable dessert In Israel—the pareve version at Keyara’s, and the dairy version at Spaghetti’s in Mamilla—and was relentless in pursuing the recipe. It’s rich and dense, so one serving per person is sufficiently pleasing. This decadent adult treat appeals to the kid inside. Although the recipe has a casual ring to it…this is a dessert that can go either way. It makes for a nice unexpected element of surprise.
- The Perfect Chocolate Chip Cookie by Estee Kafra
The perfect chocolate chip cookie… made with oil?? Not margarine? Couldn’t be. But it is. It rarely happens, but when it does, it makes me happy: a perfect recipe, that tastes great, looks gorgeous and is simple enough for my 12-year-old daughter to make by herself from start to finish. To my mind, that’s the perfect recipe.
- Speckled Chocolate Cookies from the Dining In Cookbook
A delicious double chocolate chip cookie.
- Original Mandel Brodt from the Nitra Cookbook
The classic Ashkenazi Jewish almond cookie similar to biscotti, but softer and fluffier.
- Chocolate Chunk Cookies by Esther DeutschThis is my son’s favorite pudding cookie, and it never fails to put a huge grin on his face. We bake these cookies together regularly, usually on Friday after school.
- Moist Cinnamon Swirl Bundt by Nechama Norman
This is one of our highest rated bundt cakes; a real winner.
- Coffee Bars from the Nitra Cookbook
Simple, one-bowl, and delicious — what’s not to love?
- Melt-in-Your-Mouth Butter Rugelach by Rivky Kleiman
The name speaks for itself. A word of advice: Bake an extra batch. There are no guarantees that these will make it to Yom Tov…
- Chocolate-Coffee Crunch Cookies by Faigy Grossman
This is such a yummy and fantastic-tasting cookie! It also looks really pretty, and can easily be used for a simchah or to send over for that special occasion. Enjoy the great chocolate-cookie combo – this is one flavor whose popularity seems to increase over time!
- Chewy Oatmeal-Macadamia Cookies by Faigy Grossman
Divine and irresistible! Hide some to have on hand when you need a pick-me-up or feel the urge to splurge on some yummy goodies!
- Butterscotch Pecan Bars by Faigy Grossman
These soft and tasty bars are chock-full of yummy flavors, a nice twist on the classic chocolate chip bar. Since I believe that practically everything is enhanced with chocolate, I like to sprinkle the top of the batter with additional chocolate chips before baking.
- Dairy Chocolate Chip Cookies by Rivky Kleiman
Chocolate chips plus dairy plus cookies — you’ve been forewarned: You won’t be able to stop at one!
- Chocolate Mousse Bars by Brynie Greisman
Rich, chocolaty, and creamy, with a thin contrasting crispy base. It can grace any cake platter with chic and panache. Serve as a dessert, or cut into small squares or shape of choice.
- Triple-Chocolate Chocolate Chip Cookies by Fayge Young
The name speaks for itself! And, since these cookies are brown anyway, they’re a great opportunity to sneak in a little extra oat fiber.
- Rosemarie Double Chocolate Cake by Faigy Grossman
Who doesn’t love that heavenly Rosemarie chocolate flavor? The combination of this moist chocolate cake and warm, Rosemarie ganache makes for an irresistible dessert for Yom Tov.
- Peanut Butter Crispy Bars by Yossi and Malky Levine
A delectable variation of the classic peanut chews. If you think those are irresistible, wait till you try the dairy version.
- Peanut Butter Pockets by Brynie Greisman
This recipe is dedicated to our new daughter-in-law Malki, who’s a real peanut butter fan. With peanut butter starring in every component of this cookie, it’s bursting with creamy goodness in every bite. Go ahead and indulge! But be aware — they’re addictive!
- Two Tone Peanut Chews by Esther Ottensoser
Peanut chews have become a simchah and dessert favorite for sweet tooths of all ages. Though this recipe is great with a classic parve chocolate, I figured, why not give it a milchig “upgrade”? Either way you make it, you’ll have many happy “chewers” this Yom Tov.
- Cinnamon Doughnut Muffins by Estee Kafra
I know this is an interesting name for a recipe, but this recipe is a bit of a crossbreed. Since I didn’t want my kids standing over pots of scalding hot oil, but I knew they’d have so much fun making their own doughnuts, I thought I could make a baked doughnut. These didn’t come out looking like doughnuts, but they taste remarkably like the cake doughnuts we all love. Brushing them with butter, sugar, and cinnamon added that special cake doughnut taste, and so these hybrids — taking the best of both worlds — were born. They are seriously good.
- Mini White Chocolate Cheese Danishes by Rivky Kleiman
These white chocolate cheese Danishes have a very elegant look, yet they are so easy to make.
- Cinnamon Swirls by Krystina Castella
Soft dairy cookie dough, filled with brown sugared pecans and topped with a cream cheese drizzle!
- Maple Cinnamon Twists by Rivky Kleiman
Soft and moist pastry twists with all the flavors of cinnamon buns in small bites. They’re amazing! Even better, the recipe yields a relatively large amount.
- Dark Chocolate Mint Chip Cookies by Elizabeth Kurtz
These cookies remind me of the Thin Mint Girl Scout cookies that my mom used to buy. Although the look and shape is different, they have the same great mint chocolate taste. The green chips are kitschy and make them irresistible to kids, but if you are serving an adult crowd, use the chocolate mint chips instead. My husband and kids love these. The cookies freeze well.
- Doughnut Bark by Miriam Pascal
This is one of those ideas that I thought up months and months ago, then stored away, closely guarded, until the right season. Bark is, at its core, a really easy dessert to make. The creative part comes when you start adding toppings — in this case, the toppings are Chanukah themed!
- Loaded Chocolate Bark in Gift Boxes by Esther Ottensoser
This bark is certainly worth the bite! The bark itself is great, but you can take it to the next level by choosing one of the fabulous toppings to fit your color scheme (or taste buds!).
- Fruit and White Chocolate Bark by Jamie Geller
This beautiful white chocolate bark combines delicious dried fruits and nuts for an elegant but simple dessert, treat, or gift. Try it with your favorite combination of dried fruits and nuts for something different. My favorite is salted pistachio with dark chocolate.
- Chocolate Treats On-the-Go by Chevy Slomovics and Raizy Janklowitz
Relish this delicious, nutritious chocolate treat at home or on the go!
- Chocolate Peanut Bark by Brynie Greisman
This is a classic peanut brittle recipe, where crunchy caramelized sugar surrounds salty roasted peanuts, with an option for chocolate peanut bark with two variations. Beware — they’re all addictive, delicious with tea, coffee, and for endless snacking! Send to a friend for a simchah instead of cake or cookies. It also freezes well, if it ever makes it there.
Originally published February 2018. Updated and improved February 2022.