christmas dessert recipe

Quick and easy peanut butter mousse recipe with only 4-ingredients. This mousse is so light and airy! Perfect dessert for peanut butter lovers. 

Easy Peanut Butter Mousse Recipe

(240 milliliters) Heavy cream

(115 grams) Natural Peanut butter

(40 grams) Powdered sugar

Vanilla extract

peanuts

https://www.youtube.com/watch?v=3fRDRDvg-sc

It's not Christmas without a perfect trifle. Begin recipe 4 hours ahead. You will need a 2.5L dish and piping bag with plain nozzle.

Fruits of the forest Christmas trifle recipe

(about 300 grams) rhubarb, washed, chopped

orange

(330 grams) caster sugar

vanilla beans, split, seeds scraped

star anise

cherries

raspberries

(125 milliliters) Cointreau

(35 grams) cornflour

(180 grams) pure icing sugar, sifted

(500 milliliters) thickened cream

(500 grams) mascarpone

savoiardi biscuits

freeze-dried

Pecan Pie Bars are just like the pie, but in an easier to eat bar form. I'll take pecan pie any way I can get it, so these are a favorite. This pecan bars recipe is the perfect Christmas dessert, or just any time you need a special treat!

Pecan Pie Bars (Pecan Bars Recipe)

all-purpose flour (240 grams)

sugar (57 grams)

salt

unsalted butter (227 grams, cold (2 sticks))

condensed milk

egg (50 grams, slightly beaten)

pure vanilla extract (4 grams)

Heath Bits O’Brickle Toffee Bits (English Toffee Bits) ((1 package))

pecans (114 grams)

Preheat

Preheat oven to 350°F (325°F if using a glass dish) and spray a 9x13-inch baking pan with nonstick spray. Set aside.

Pulse

In the bowl of a food processor, add the flour, sugar, and salt. Pulse 3 times to combine the ingredients.

Add the cold butter and pulse until the mixture is crumbly and the butter is just smaller than pea size.

Pour

Pour the flour/butter mixture into the prepared dish and press firmly down, being sure to get corners and edges.

Bake

Bake the crust 15 minutes and transfer from the oven.

Prepare

While the crust is baking, prepare the pecan pie topping.

Whisk

In a medium bowl, whisk the sweetened condensed milk, egg, and vanilla together.

Stir

Stir in the toffee bits and pecans; set aside until crust is ready.

Spread

When the crust is ready, give the pecan mixture a couple of stirs and slowly spread it evenly over the crust.

Bake the bars at 350°F for 25 minutes, or until golden brown and set in the middle.

Cool

Set the bars on a cooling rack to cool, and after 10 minutes, slide a sharp, thin knife between the pan and the bars to loosen the sides. Allow the bars to cool completely before cutting into bars.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1617744289/iTzZCslr0.mp4

Pecan Pie Bars are just like the pie, but in an easier to eat bar form. I’ll take pecan pie any way I can get it, so these are a favorite. This pecan bars recipe is the perfect Christmas dessert, or just any time you need a special treat!

Pecan Pie Bars

Christmas Lush is a layered dessert made with a nutty crust and layers of whipped cream and jello to create a colorful and festive holiday dessert. Slice and serve up this layered dessert lasagna this holiday season.

Christmas Lush

all-purpose flour

sugar

nuts (pecans

½ cup 1 stick unsalted butter, softened

water

small box (3 oz lime gelatin)

cheese,

Green food coloring (optional)

8 oz container

boxes (3 oz each strawberry gelatin)

strawberries

whipped topping

Sprinkles or candy

Preheat oven to 350 degrees F

Spray 13x9 baking dish with cooking spray

Add crust ingredients to large bowl and combine well

Press into 13x9 baking dish

Bake for 15-18 minutes or until golden brown

Cool completely

Crust

In a large bowl, add lime gelatin and add boiling water

Stir for 2 minutes or until completely dissolved

Place in refrigerator until partially set, about 1 hour

In another large bowl, beat cream cheese until smooth

Add cooled gelatin and slowly beat until well combined and smooth

Fold in whipped topping

Add food coloring for a brighter green layer, if you like

Spread over crust and place in refrigerator until set about 30-40 minutes

First Layer

In a large bowl, beat cream cheese and sugar until smooth

Spread evenly over lime layer

Place in refrigerator until set about 30-40 minutes

Second Layer

In a large bowl, add strawberry gelatin and boiling water

Stir in strawberries

Place in refrigerator until partially set, about 30 minutes, stirring every 10 minutes. You want the jello to easily spoon, but you don’t want it thin or it will go through the other layers.

Gently spoon mixture over cream cheese layer

Place in refrigerator until firm about 2-4 hours

Garnish if desired with whipped topping, sprinkles or candy

Store leftovers in refrigerator

Top Layer

These homemade Chocolate Peanut Butter Christmas Trees are just like your favorite Reese’s Peanut Butter Cups disguised as a fun and festive Christmas dessert!

Chocolate Peanut Butter Christmas Trees

peanut butter

unsalted butter-melted

Tablespoons brown sugar

vanilla extract

chocolate chips chocolate

Line 8 x 8 inch dish with parchment paper, leaving the paper overhang the sides so you can easily lift it later and set aside.

Then in a mixing bowl stir together peanut butter, melted butter, brown sugar vanilla and salt, until sugar dissolve. Next, gradually mix in powdered sugar.

Press the mixture into prepared dish. Smooth the top with spatula or simply press it with your palms to flatten into about ½ inch thick layer.

Place it in the freezer until firm enough for cutting.

When the mixture is firm enough, line a tray with parchment paper and set aside.

Using Christmas tree cookie cutter cut out the trees and place them on the tray. Place them in the freezer for 45-60 minutes until completely firm.

Then melt the chocolate and line another tray with parchment paper.

Using a fork, dip each tree into melted chocolate to cover completely. Gently tap the fork to drip of the excess of chocolate. (Since the peanut butter mixture softens really fast at the room temperature, I suggest you to take just a few trees at the time from the freezer, because it’s easier to work with the firm trees!!!) Place chocolate covered Christmas trees on the parchment paper lined tray. Refrigerate until chocolate has set.

Store in the fridge or freeze for longer storage.

I made 18 Christmas trees, but the number depends on the size of your cookie cutter. Mine was about 1 ¾  x 2 ¼ inches. Don’t waste any batter, pick up leftovers, kneed, press with your palms and you will be able to cut out at least 2-3 more trees.

https://content.jwplatform.com/videos/4jwMNigp.mp4

Chocolate Peanut Butter Christmas Trees are your favorite Reese’s Peanut Butter Cups disguised in a fun and festive Christmas dessert!

Homemade Reese’s Peanut Butter Christmas Tree

This super easy Candy Cane Fudge is the perfect holiday gift idea! Made with just five ingredients, this Christmas dessert is the perfect way to celebrate!

Candy Cane Fudge

white chocolate chips

(14- ounce) can sweetened condensed milk

peppermint extract

red food coloring

Line an 8&#215;8 dish with foil and coat lightly with nonstick spray. Set aside.

In a heat-safe bowl placed over a pot of simmering water melt the white chips and sweetened condensed milk together, stirring very frequently. Remove from over the heat when the chips are just melted. Stir in the peppermint extract until combined, and then stir in the candy canes.

Add a drop or two of red food coloring and swirl it through.

Press the mixture into the prepared pan and chill for 2 hours until set.

Store airtight at room temperature for up to 5 days.

This peppermint brownie pudding is the ultimate cold-weather dessert: deeply chocolatey, rich, and spoon-soft in the center with a fudgy, brownie-like edge. Baked gently in a water bath, it lands somewhere between a molten brownie and a classic pudding, with just enough peppermint to keep it festive without overpowering the cocoa. Finished with a fluffy peppermint whipped cream and a crunch of crushed candy canes, it’s a warm, cozy, dessert that you’ll love eating by the spoonful.

Peppermint Brownie Pudding Recipe by Tasty

cocoa powder

½ lb (2 sticks) unsalted butter,

eggs,

vanilla paste

½ teaspoon peppermint extract

water,

heavy cream, cold

peppermint candy,

vanilla ice cream,

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Tasty

Make the pudding: Preheat the oven to 325°F (160°C). Lightly grease a 2-quart (9 x 13 x 2-inch) rectangular baking dish with butter, and set aside.

Sift the cocoa powder and flour together in a medium bowl, and set aside.

Melt the butter in a small saucepan over low heat. Remove from heat, and let cool for 5 minutes.

Beat the eggs and granulated sugar with a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer) on medium-high speed for 5–10 minutes, until the mixture is very thick and pale yellow, and falls in ribbons when you lift the beaters.

Reduce the mixer speed to low. Add the vanilla paste and peppermint extract, and beat until just combined, about 10 seconds. Add the cocoa mixture, and beat on low speed until just combined, about 15 seconds (do not overmix).

With the mixer running on low speed, slowly pour in the cooled butter, beating until just combined, about 20 seconds, stopping to scrape down the sides of the bowl after 10 seconds.

Pour the batter into the prepared baking dish. Place the baking dish in a larger deep-sided baking pan or roasting pan. Add enough hot water to the larger pan to come halfway up the sides of the baking dish.

Place in the hot oven, and bake for exactly 1 hour (a toothpick inserted 2 inches from the side will come out only three-fourths clean; the center will appear very underbaked). Remove from the oven, and let cool for 15–20 minutes, until slightly cooled (the pudding will sink slightly as it cools).

While the pudding bakes, make the peppermint whipped cream: Beat the cold heavy cream in a large bowl using a hand mixer or stand mixer fitted with the whisk attachment on medium speed until it begins to thicken, about 1 minute. Add the powdered sugar and peppermint extract. Increase the mixer speed to medium-high, and beat until soft peaks form, 2–3 minutes (do not overmix). Cover and refrigerate until ready to serve.

Serve the pudding warm with a generous dollop of the peppermint whipped cream. Garnish with a sprinkle of crushed peppermint candies. Add a scoop of vanilla ice cream alongside if desired.

INSPIRED BY: Ina Garten's Brownie Pudding

https://vid.tasty.co/mediaconvert/output/391880/Standalone/1766081679_square_720.mp4

Top 7 christmas dessert recipe recipes from across the web

The most viewed christmas dessert recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Peanut Butter Mousse Recipe

Fruits of the forest Christmas trif...

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Christmas Lush

Chocolate Peanut Butter Christmas T...

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Peppermint Brownie Pudding Recipe b...

Top 7 christmas dessert recipe recipes from across the web

The most viewed christmas dessert recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Peanut Butter Mousse Recipe

Fruits of the forest Christmas trif...

Pecan Pie Bars (Pecan Bars Recipe)

Christmas Lush

Chocolate Peanut Butter Christmas T...

Candy Cane Fudge

Peppermint Brownie Pudding Recipe b...

The most viewed christmas dessert recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine