I’ve teamed up with my friends at Wellington Crackers to bring you FOUR amazing recipes fit for any holiday gathering. I’m so excited to share this holiday recipe roundup with you!
I’ve worked with Wellington Crackers several times over the last few months and I can’t say enough good things about them. They have everything from the classic buttery cracker, to more one-of-a-kind crackers like toasted sesame and cracked pepper to really take your party food to the next level.
We’ve teamed up to bring you four amazing holiday recipes all featuring Wellington Crackers that are sure to impress. Hazelnut Hot Chocolate Dip, Cranberry Baked Brie, Christmas Wreath Cheese Ball, and a Hazelnut Amaretto Chocolate Tart. These recipes come together quickly, and are great for small or large crowds because the recipes are easily scaled up or down.
Hazelnut Hot Chocolate Dip
This recipe is SO fun and great for your holiday parties, or for a cozy day at home watching Christmas movies. My kids LOVED dunking the buttery, slightly salty Croissant Crackers into the warm chocolate dip.
It’s super easy to whip up, just adding all of the ingredients to a saucepan, melting them together until smooth, and then serving it up in individual cups with ALLLL the things for dunking.Print
Quick and easy hot chocolate dip with sweet and salty treats for dipping.
- 14 oz (1 can) Sweetened Condensed Milk
- 1/4 C Dark Cocoa Powder
- 1 C Chocolate Hazelnut Spread
- 4 oz Semi-Sweet Chocolate Bar, chopped
- 1 C Heavy Cream
- 1 Box Wellington Assorted Crackers
- Marshmallows, Gingerbread Cookies, Candy Canes, Graham Crackers etc. for dipping
- In a medium saucepan add all ingredients except for the cream.
- Heat over medium until chocolate is completely melted and the mixture is smooth. It will be thick.
- While stirring, slowly pour in the heavy cream and stir until well combined.
- Serve in individual mugs immediately.
Cranberry Baked Brie
Theres something about melty cheese tucked into puff pastry that really just screams holiday indulgence. I could’ve eaten this whole thing all by myself it was so good! The tart homemade cranberry jam really makes it! This pairs well with all of the crackers in the assorted variety box!Print
Tart homemade cranberry jam and brie tucked into golden and crispy puff pastry, served with Wellington Crackers
- 1 Sheet Frozen Puff Pastry
- 1/4 C Granulated Sugar
- 1/4 C Water
- 1 C Fresh Cranberries
- 8oz Brie Wheel
- 1 Lg Egg
- In a small saucepan, add the water and sugar. Heat until slightly bubbling and sugar has dissolved. Add the cranberries and cook for 10 minutes. Mash to desired consistency. Cool completely.
- Preheat oven to 350.
- Let the sheet of puff pastry thaw on the countertop for 20-30 minutes.
- Roll out the puff pastry and place on a parchment lined baking sheet.
- Slice off the rind from the top of the brie. It’s ok to leave (and eat!) the rind on the rest of the cheese, I just like to slice the top off so the cheese can easily ooze out when sliced.
- Top with 1/4 C cranberry jam.
- Fold the puff pastry around the brie, pinching the seams closed.
- Make an egg wash by whisking one egg with 2 TBSP water. Brush the egg wash all over the puff pastry.
- Bake at 350 for 20 minutes. Serve immediately with Wellington Crackers.
*If you have extra puff pasty, use mini cookie cutters to cut out cute holiday shapes. You can top the baked brie with them, or serve them alongside for dipping!
Christmas Wreath Cheese Ball
Bite sized cheeseballs rolled in cranberries, herbs, and parmesan cheese for a fun and festive appetizer. I served this with the Cracked Pepper Crackers and it did not last long at my house!Print
Bite sized cheeseball appetizer dressed up in red white and green, served with Wellington Cracked Pepper Crackers.
- 16 oz (2 Blocks) Cream Cheese, at room temperature
- 1/2 C Chipped Beef, diced
- 2 Green Onions, thinly sliced
- 2 TBSP Worcestershire Sauce
- 1 tsp Salt
- 1/4 tsp Pepper
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 2 TBSP Dried Cranberries, diced very small
- 1/4 C Fresh Parsley, chopped
- 1/4 C Grated Parmesan Cheese
- In a large bowl, mix the cream cheese, beef, green onion, Worcestershire sauce, salt, pepper, onion powder, and garlic powder. You can also do this in your mixer with the paddle attachment.
- Put the cheeseball into the fridge to firm up a bit – about a half hour.
- Use a melon baller or a regular table spoon to portion the cheeseball into bite sized pieces, then roll them into circles in your hands.
- Chop up the cranberries and parsley. Put them separately into two small bowls, and also put the parmesan into a third bowl.
- Roll the cheeseballs into the cranberries, parsley, and parmesan, then arrange on a serving board. Use rosemary, eucalyptus, or olive leaves to decorate and serve with Wellington Crackers.
Keywords: holiday cheeseball, cheeseball wreath
Hazelnut Amaretto Chocolate Tart
It wouldn’t be a proper holiday recipe roundup without a rich chocolate dessert. And don’t worry I didn’t forget! Wellington Croissant Cracker crust, chocolate ganache filling, and amaretto whipped cream with chopped hazelnuts. This tart is so rich and silky and just all around amazing. The slight saltiness from the cracker crust and hazelnuts balances it out so well!Print
Rich chocolate ganache tucked into slightly salty cracker crust and topped with amaretto whipped cream and chopped hazelnuts.
For the Cracker Shortbread Crust
- 1 1/2 C All Purpose Flour
- 1/2 C Wellington Croissant Crackers
- 1/2 C Granulated Sugar
- 1 C Unsalted Butter, cold and cubed
- 1 tsp Vanilla Extract
For the Chocolate Filling
- 12 oz Semi Sweet Chocolate Chips (1 Bag)
- 4 TBSP Unsalted Butter
- 1 C Heavy Cream
For the Amaretto Whipped Cream
- 1/2 C Heavy Cream
- 1 TBSP Sugar
- 2 TBSP Amaretto
- Hazelnuts for topping
- In a blender or food processor, pulverize the Wellington croissant crackers until. they are a fine dust.
- Preheat the oven to 350 and spray a tart pan with non stick spray.
- In a large bowl, combine the flour, crushed crackers, and sugar, whisk to combine. Add the vanilla, and stir it in as best you can. It’s ok if it clumps up a little.
- Using a pastry cutter, or your fingertips, cut the butter into the dry ingredients until the butter is in pea sized pieces. The crust will still be crumbly at this point, but should hold its shape if you press it together.
- Press the crust into the bottom and up the sides of the tart pan. Poke with a fork several times, then bake 15 minutes. The crust won’t brown much at all and that’s perfect. Let cool completely.
- Add the butter and chocolate for the filling into a large bowl.
- Heat the cream in the microwave for 1 minute, then pour hot cream over chocolate and butter. Stir until melted and completely smooth.
- Pour into the cooled crust and place in the fridge for 30 minutes.
- Remove from fridge and use the back of a spoon to create swirls in the chocolate. Return to the fridge to set. 1-2 hrs.
- In the bowl of a stand mixer with the whisk attachment, whisk the cream, sugar, and amaretto until soft peaks. Spread the whipped cream onto the tart and top with chopped hazelnuts.
- Slice and serve.
Keywords: chocolate amaretto tart, chocolate hazelnut tart