Some of today’s most talked-about desserts are inspired by nostalgia. Both the Chocolate Pretzel Bar recipe from pastry chef Megan Williams of Etch in Nashville and the homemade candy created for Halloween by chef Heather Terhune of Sable Kitchen Bar in Chicago are ideas that arose out of childhood favorites.

Seasonality inspires other signature sweets. Desserts that build on fresh flavors include the Avocado and Lime Tart from Debbie Thomas of Thomas Hill Organics in Paso Robles, CA, and the flavor combo of Sweet Clover Honey and Almond Brittle Parfait with Sage Honey and Balsamic-Marinated Strawberries from executive pastry chef Anibal Rodriguez of Wyndham Hotels and Resorts. Another spin on nut brittle is Lauren Mitterer’s simple but sensational Pistachio Brittle from Wild Flour Pastry in Charleston, SC. All of these ideas guarantee sweet endings for restaurant meals.

• Chocolate Pretzel Bar
• Pistachio Brittle
• Bittersweet Homemade "Almond Joys"
• Sweet Clover Honey and Almond Brittle Parfait with Sage Honey and Balsamic-Marinated Strawberries
• Avocado and Lime Tart