2 Delicious Holiday Desserts

Premier Wine & Spirits shared these awesome desserts recipes that are perfect for the holiday season! Come visit Premier Wine at the Southbury Plaza, 100 Main St. North.

Peanut Butter Brownie Trifle

• TOTAL TIME: Prep: 1 hour + chilling
• MAKES: 20 servings

Ingredients

• 1 fudge brownie mix (13-inch x 9-inch pan size)
• 1 package (10 ounces) peanut butter chips
• 2 packages (13 ounces each) miniature peanut butter cups
• 4 cups cold 2% milk
• 2 packages (5.1 ounces each) instant vanilla pudding mix
• 1 cup creamy peanut butter
• 4 teaspoons vanilla extract
• 3 cartons (8 ounces each) frozen whipped topping, thawed

Directions

Preheat oven to 350°. Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13x9-in. baking pan 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces.

Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.

Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.

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Raspberry Chocolate Rugelach

• TOTAL TIME: Prep: 40 min. + chilling Bake: 20 min./batch + cooling
• MAKES: 32 servings

Ingredients

• 1/2 cup butter, softened
• 4 ounces cream cheese, softened
• 1 cup all-purpose flour
• 1/4 teaspoon salt

FILLING:

• 1/4 cup dried currants
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup seedless raspberry jam
• 2/3 cup finely chopped pecans
• 1/4 cup miniature semisweet chocolate chips

Directions

In a large bowl, beat butter and cream cheese until smooth. Combine flour and salt; gradually add to creamed mixture and mix well.

Divide dough in half; form into two balls. Flatten to 5-in. circles; wrap in plastic wrap. Refrigerate for 8 hours or overnight.

Place currants in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain well and set aside. Combine sugar and cinnamon; set aside.

On a lightly floured surface or pastry mat, roll one portion of dough into an 11-in. circle. Brush with half of the jam. Sprinkle with half of the cinnamon-sugar, pecans, chocolate chips and currants; press down gently.

Cut into 16 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on a parchment paper-lined baking sheet. Curve ends to form a crescent. Cover and refrigerate for 30 minutes before baking. Repeat with remaining dough and filling.

Bake at 350° for 18-22 minutes or until golden brown. Remove to wire racks to cool. Yield: 32 cookies.