Guilty-pleasure desserts in spite of Lent

28 vanilla wafers, finely crushed (to yield 1 cup)
1 cup shelled pecans, finely chopped
3 tbsp. quality unsweetened cocoa powder
3-5 tbsp. bourbon, preferably small-batch
1/4 cup light corn syrup
1/4 cup small chocolate sprinkles

Mix crushed wafers, pecans, and cocoa together in a medium bowl. Combine bourbon and corn syrup in a small bowl, add to wafer mixture, and stir until thoroughly combined. Pinch off pieces of chocolate mixture just a bit smaller than the size of a walnut, roll into 1-inch balls, and transfer to a wax paper-lined sheet pan.

Put chocolate sprinkles into a small bowl. Dredge balls in sprinkles, turning to coat completely. If sprinkles are not sticking easily, moisten fingertips with a drop of water, lightly dab surface of ball, then dredge again.

Serve at room temperature. Store bourbon balls in individual paper candy cups, if you like, in an airtight container in a cool spot or in the refrigerator for up to 1 week. Bring to room temperature before serving.

Recipe from Saveur.com

Bourbon not quite your thing? Perhaps this 15-minute, rum-soaked recipe is more to your liking.

Martha Stewart

Even fruit turns sinful.

​Bananas Foster 

Remove skillet from heat. Add rum. Return to medium heat and cook about 10 seconds to allow rum to heat up. If using a gas stove, carefully tip the pan away from you until the vapors from the rum ignite. (Alternatively, light the rum with a long match). When the flames subside, remove pan from heat. Serve bananas topped with vanilla ice cream.

Recipe from Martha Stewart

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