Three Must-Try Boozy Dessert Treats for Your Holiday Parties

The holidays are a hectic time, filled with planning what gifts to buy, how much food to make and the stress of family gatherings. There’s always one thing that can help lift the mix of excitement and anxiety — booze.

While a good cocktail can get the party started, we’re partial to desserts. So this holiday season, we decided to mix the two. Our theme? Dark liquor. We’re talking dark rum and bourbon — rich, bold and a little throat-burning — giving these decadent spirits a sweet twist in classic desserts.

On the menu: Bourbon Chocolate Pecan Pie Bars, Rum Balls and Apple Bourbon Crisp. These desserts are perfect for small or large gatherings and are sure to be the talk of the night. They’re classics for a reason, after all.

The pecan pie bars are a fun take on the traditional pie and pair perfectly with an espresso martini. The rum balls and apple bourbon crisp go well with any coffee-flavored liquor or even a simple cup of coffee or tea. For an extra treat, top the pecan pie bars or crisp with a scoop of ice cream.

These fall desserts are ideal for any weekend in November outside of Thanksgiving. Each one takes less than an hour to make, so you won’t be stuck in the kitchen all day. You can also prep them ahead of time. Happy baking!

Bourbon Chocolate Pecan Pie Bars

Ingredients

For the crust:

• 1 1/2 cups all-purpose flour

• 1/4 cup light brown sugar

• 1/2 cup unsalted butter, room temperature

• 2 ounces cream cheese, room temperature

• 2 teaspoons vanilla extract

• 1/4 teaspoon salt

For the filling:

• 3/4 cup honey

• 3/4 cup light brown sugar

• 2 large eggs, room temperature

• 2 tablespoons melted unsalted butter

• 1/2 teaspoon salt

• 1 tablespoon vanilla extract

• 2 tablespoons bourbon

• 2 1/2 cups chopped pecans

• 4 ounces roughly chopped bittersweet chocolate

Instructions

1. Heat oven to 350 degrees Fahrenheit and line an 8-by-8-inch pan with parchment paper.

2. To make the crust, mix the flour, butter, brown sugar, vanilla, cream cheese and salt in a stand mixer with the paddle attachment. (A handheld mixer works too.) Do not overmix; the dough should be soft.

3. Press the dough evenly into the prepared pan and bake for 10 minutes, or until golden brown.

4. For the filling, mix the honey, butter, eggs, salt, brown sugar, vanilla and bourbon with the whisk attachment. Set aside.

5. Chop the chocolate and pecans, then toss them together in a separate bowl.

6. After baking the crust, sprinkle the chocolate and pecan mixture evenly over it, then pour the sugar mixture on top. Use a spatula to spread evenly.

7. Bake for 30 minutes. Remove the pan, cover with foil and return to the oven for 10 more minutes to ensure the center bakes through without over-browning.

8. Cool completely before cutting into bars or squares.

Rum Balls

Ingredients

• 3 cups vanilla wafers or graham crackers

• 2 tablespoons cocoa powder

• 1/3 cup rum (any variety)

• 2 tablespoons light corn syrup

• 1 cup confectioners’ sugar, plus extra for rolling

Instructions

1. In a food processor, blend vanilla wafers until finely ground. (If you don’t have one, crush them in a zip-top bag using a rolling pin.)

2. Add cocoa powder, corn syrup and confectioners’ sugar. Blend until combined.

3. Add the rum and pulse until a dough-like mixture forms.

4. Scoop small amounts of dough and roll into balls. Roll each ball in additional confectioners’ sugar to coat.

5. Serve immediately or store in an airtight container in the refrigerator or freezer for up to three months.

Apple Bourbon Crisp

For the apple filling:

• 3 pounds Honeycrisp apples

• 1/4 cup white sugar

• 1/2 teaspoon cinnamon

• 2 tablespoons butter

For the crisp topping:

• 1 cup old-fashioned oats

• 1 cup brown sugar

• 1 cup all-purpose flour

• 1/2 cup melted butter

• 1/4 cup bourbon

Instructions

1. Heat oven to 350 degrees Fahrenheit and set aside a 9-inch oval or square baking dish.

2. Peel, core and chop apples into small squares. Spread them evenly in the dish. Sprinkle with cinnamon and sugar, then add small pieces of butter on top.

3. In a bowl, mix oats, brown sugar, melted butter, flour and bourbon until the mixture resembles wet sand.

4. Spread the topping evenly over the apples and bake for about 40 minutes, or until the top is golden brown.

Serve warm with ice cream for the sweetest finish.