5 Perfect Christmas Desserts

White Chocolate Cranberry Blondies

30 Servings Prep: 35 min. Bake: 20 min. + cooling

Ingredients

• 3/4 cup butter, cubed
• 1-1/2 cups packed light brown sugar
• 2 eggs
• 3/4 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/2 cup dried cranberries
• 6 ounces white baking chocolate, coarsely chopped

FROSTING:

• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners’ sugar
• 1 tablespoon grated orange peel, optional
• 6 ounces white baking chocolate, melted
• 1/2 cup dried cranberries, chopped

Directions

• In a microwave, melt butter; stir in brown sugar. Transfer to a large bowl; cool to room temperature. Beat in the eggs and vanilla. Combine the flour, baking powder, salt and cinnamon; gradually add to butter mixture. Stir in cranberries and chopped chocolate (batter will be thick).
• Spread into a greased 13-in. x 9-in. baking dish. Bake at 350° for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
• For frosting, in a large bowl, beat the cream cheese, confectioners’ sugar and orange peel if desired until blended. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars. Store in the refrigerator. Yield: 2-1/2 dozen.

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Makeover Chocolate Truffle Dessert

16 Servings Prep: 30 min. Bake: 25 min. + chilling

Ingredients

• 1 package fudge brownie mix (8-inch square pan size)
• 3 cups (18 ounces) semisweet chocolate chips
• 2 cups heavy whipping cream, divided
• 6 tablespoons butter, cubed
• 1 tablespoon instant coffee granules
• 3 tablespoons Spice Island® Pure Vanilla Extract
• 14 to 16 Pirouette cookies, cut into 1-1/2-inch pieces

Directions

• Prepare brownie batter according to package directions. Spread into a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
• Place chocolate chips in a food processor; cover and process until finely chopped. In a small microwave-safe bowl, combine 1 cup cream, butter and coffee granules. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until butter is melted; stir until smooth. With food processor running, add cream mixture to chocolate chips in a slow, steady stream. Add vanilla; cover and process until smooth.
• Cut a small hole in the corner of a pastry or plastic bag. Fill with 1/4 cup chocolate mixture; set aside for garnish. Transfer remaining chocolate mixture to a large bowl.
• Remove sides of springform pan. Spread half of the chocolate mixture over brownie layer, spreading evenly over top and sides. In a small bowl, beat remaining cream until soft peaks form; fold into remaining chocolate mixture. Spread over chocolate layer. Gently press cookies into sides of dessert.
• Pipe reserved chocolate mixture on top. Cover and refrigerate for at least 4 hours or overnight. Remove from the refrigerator 5 minutes before cutting. Yield: 16 servings.

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Candy Bar Meringue Torte Recipe

12 Servings

Prep: 20 min.

Bake: 50 min. + standing

Ingredients

• 6 egg whites
• 2 teaspoons Spice Island® Pure Vanilla Extract
• 1/2 teaspoon cream of tartar
• 1-1/2 cups sugar
• 1 carton (8 ounces) frozen whipped topping, thawed
• 4 Butterfinger candy bars (2.1 ounces each), coarsely crushed, divided

Directions

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Using a pencil, draw a 10-in. circle on each of two sheets of parchment paper. Place each sheet, pencil mark down, on a baking sheet or pizza pan; set aside.
• Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
• Spread into 10-in. circles on prepared pans. Bake at 225° for 50-60 minutes or until set and lightly browned. Turn oven off; leave meringues in oven for 1 to 1-1/4 hours.
• Just before serving, place whipped topping in a large bowl; fold in three candy bars. Place one meringue layer on a serving plate; top with half of topping mixture. Repeat layers. Sprinkle with remaining candy bar. Yield: 12 servings.

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Holiday Cheesecake

16 Servings

Prep: 30 min.

Bake: 1-1/2 hours + chilling

Ingredients

• 1-1/2 cups graham cracker crumbs
• 1/2 cup pecan, toasted and finely chopped
• 2 tablespoons light brown sugar
• 6 tablespoons butter, melted
• 
  FILLING:
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 3 teaspoons Spice Island® Pure Vanilla Extract
• 4 eggs, lightly beaten
• 1 cup (6 ounces) miniature semisweet chocolate chips
• 
  TOPPING:
• 2 cups (16 ounces) sour cream
• 1/4 cup sugar
• Assorted candies

Directions

• Place an ungreased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
• In a small bowl, combine cracker crumbs, pecans and brown sugar; stir in butter. Press onto bottom and 1-1/2 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack.
• In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in chocolate chips. Pour into crust. Place in a larger baking pan; add 1 in. of hot water to larger pan.
• Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. In a small bowl, combine sour cream and sugar until smooth; spoon over hot cheesecake and spread to cover. Bake for 5 minutes longer or until topping is just set.
• Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with candies. Yield: 16 servings.

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Raspberry Brownie

15-18 Servings

Prep: 20 min.

Bake: 25 min. + chilling

Ingredients

• 1 package fudge brownie mix (13-inch x 9-inch pan size)
• 2 cups heavy whipping cream, divided
• 1 package (3.3 ounces) instant white chocolate pudding mix
• 1 can (21 ounces) raspberry pie filling

Directions

• Prepare and bake brownies according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack.
• In a small bowl, combine 1 cup cream and pudding mix; stir for 2 minutes or until very thick. In a small bowl, beat remaining cream until stiff peaks form; fold into pudding. Carefully spread over brownies; top with pie filling. Cover and refrigerate for at least 2 hours before cutting. Yield: 15-18 servings.