Yields 4 dozen rugelach

Ingredients:

8 ounces cream cheese
2 sticks butter
1/4 cup sugar
pinch of salt
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup dark brown sugar
1 package (2.7oz) Taza Cinnamon Chocolate Discs, finely grated
1/4 cup chopped 95% Wicked Dark Amaze Bar (optional)
1/2 cup raisins
1/2 cup apricot jam
1 egg, beaten

To Prepare:

1. With an electric mixer fitted with a paddle, mix the cream cheese and butter until fluffy. Add ¼ cup sugar, salt, and vanilla, then mix on low speed until combined. Add the flour and mix on low until a dough forms. Cut the dough into 4 evenly sized balls then wrap in plastic and refrigerate for an hour.

2. Combine brown sugar, grated disc and nibs (if using) in a bowl and toss to combine.

3. To assemble, roll each ball into a 9-inch circle. Spread each circle of dough with 2 tablespoons jam, then sprinkle ¼ of the chocolate mixture on top. Cut the circle into 12 even wedges, then starting with the wide side, roll each one up. Place on a lined cookie sheet and brush with the beaten egg. Repeat with remaining dough, jam, and filling. Bake for 15 minutes at 350 degrees.