Treats of Sweet – 7 Decadent Central Pa. Desserts

Words by Jadrian Klinger

After dinner with coffee, paired with your favorite adult drink, for a midnight snack, in lieu of breakfast or basically any time day or night, there is no wrong time to indulge in the powerful taste-bud-tug that is dessert.  Just think of the endless chocolate-drizzled, fruit-flavored, caramelized, vanilla-frosted, cream-filled, syrup-flambéed flavor combinations and mouth-feel textures to be experienced.  And right here in the midstate there exists more than a few spots to sate any and all sugar-addicted yens.

Grab a fork, a spoon or even just use your hands as Harrisburg Magazine takes you on a tour of some of the hottest Central Pa. dealers of dessert.

Chocolate Turtle Bundt Cake @ Stock’s on 2nd

Moist and fudgy chocolate bundt with toasted pecans, a warm caramel center, served with orange drunken berries and toasted meringue, by Executive Chef Matthew Poorman.

Homemade Peanut Butter Pie @ Dockside Willies

Rich peanut butter filling on an Oreo cookie crust with Hershey’s chocolate syrup and crushed Reese’s Peanut Butter Cups, by Pastry Chef Mike Fettro.

Signature Tiramisu @ Bricco

Amaretti cookies, mascarpone cream and chocolate bark in an apothecary jar, by Executive Pastry Chef Casey Callahan.

Molten Dark Chocolate Cake @ The Circular

Deep-fried chocolate-chip-cookie dough, butter rum sauce, roasted banana ice cream, candied

peanuts and passion coulis, by Executive Pastry Chef Cher Harris.

Cherries Jubilee Flambé @ Alfred’s Victorian

Vanilla ice cream topped with dark Bing cherries and cherry syrup, Flambéed with kirschwasser brandy, by owner Robin Pellegrini.

Espresso Chocolate Mousse Bomb @ The Golden Sheaf

Espresso chocolate mousse with fresh berries and chocolate sauce, by Executive Chef John Reis.

Classic Crème Brûlée @ Gabriella Italian Restaurant

Vanilla egg custard with caramelized sugar on top, by Executive Chef Mike Dean.