Top 10 Holiday Desserts To Sweeten Your Special Occasion

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Chocolate-Peanut Butter Swiss Rolls

Fudgy cake, fluffy peanut butter filling and a chocolate ganache coating combine to form the perfect sweet indulgence from pastry chef Tiffany MacIsaac of DC's Buttercream Bakeshop.

Miracle Peanut Butter Crunch

This flaky candy, from Nicole Haley of Mirracole Morsels, combines layers of crisp caramel, creamy peanut butter and crunchy peanuts. Incredibly, it takes just 20 minutes to make and the only special equipment you need is a heatproof candy thermometer. Be sure to buy the freshest, highest-quality peanut butter and peanuts you can find.

Sticky Drunken Pears

These elegant pears, from Claire Ptak at London's cult-favorite Violet Bakery, are baked in a sweet wine syrup that becomes a wonderful glaze.

Ginger-Molasses Scones

"These scones are basically my excuse to eat gingerbread for breakfast," says Claire Ptak of Violet, a cult London bakery. She adds whole-wheat flour and molasses for a rich and hearty flavor.

Forgotten Cookies

At her new Chicago restaurant, Monteverde, chef Sarah Grueneberg uses egg yolks in her exceptional pasta, then transforms the whites into these delicious classic Southern cookies that are barely baked, then left in the oven overnight to develop their wonderful crispy-chewy texture.

Raisin-Walnut Babka

Pastry chef Melissa Weller of Sadelle's in New York City swirls this light and buttery babka with a golden raisin puree, studs it with dark raisins and walnuts and tops it with a luscious cinnamon glaze.

Blood Orange Soufflés

Pastry chef Jen Yee of NYC's Lafayette Grand Cafe & Bakery uses blood oranges at the height of their season to make her tangy warm souffles in orange cups

Chocolate Babka

This amazing chocolate babka from pastry chef Melissa Weller at Sadelle's in New York City gets extra flavor in the swirl from chocolate cookie crumbs. As a bonus, the tender-crumbed babka is topped with a thick and luscious chocolate glaze.

Tarte Tatin

Golden Delicious apples are perfect in this classic version of tarte tatin from chef Jonathan Waxman because they get perfectly tender while they bake but never lose their shape.

Banana and Chocolate Cream Pie Parfaits

To make her outstanding deconstructed banana cream pie, pastry chef Michelle Karr-Ueoka, of Honolulu's MW Restaurant, layers eggless chocolate pudding with cinnamon-flavored graham cracker crumbs, ice cream, bananas and banana whipped cream.