You’ll find 15 easy, crowd-pleasing recipes that lift a holiday spread without hours of prep. Start with simple bites like cranberry brie and prosciutto-wrapped asparagus, move to warm options such as maple-glazed meatballs and garlic butter shrimp, then finish with cookies, tartlets, and salted caramel bars. Each recipe gives clear steps, timing, and serving tips so you can prep smart and serve hot — keep going to pick your menu.
Festive Cranberry Brie Bites
A bite-sized, oozy, tart-and-sweet holiday treat that’s as pretty as it’s tasty.
Ingredients:
- 1 sheet puff pastry, thawed
- 8 oz wheel of brie, cut into 12 small cubes
- 1/2 cup whole cranberry sauce (or fresh cranberries cooked with 1/4 cup sugar)
- 2 tbsp chopped pecans or walnuts (optional)
- 1 tbsp honey or maple syrup
- 1 egg, beaten (for egg wash)
- 1 tbsp water (for egg wash)
- A pinch of salt
- Fresh rosemary or thyme sprigs for garnish (optional)
How to Make:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
- Roll out puff pastry on a lightly floured surface and cut into 12 squares large enough to fit into mini muffin cups (about 3×3 inches).
- Lightly press each pastry square into the cups of a greased mini muffin tin so edges come up the sides.
- Place a cube of brie into the center of each pastry-lined cup.
- Spoon about 1 teaspoon of cranberry sauce onto the brie in each cup.
- Sprinkle chopped nuts over the cranberry layer if using, and drizzle a few drops of honey or maple syrup on top.
- Whisk the egg with 1 tablespoon water and brush the exposed pastry edges for a golden finish.
- Bake for 12–15 minutes, until pastry is puffed and golden and brie is melty.
- Let cool in the pan for 3–5 minutes, then transfer to a serving tray.
- Garnish each bite with a little fresh rosemary or thyme and a tiny pinch of salt, then serve warm.
Enjoy—these festive little parcels are guaranteed to disappear fast!
Prosciutto-Wrapped Asparagus With Honey Mustard Dip
Prosciutto-Wrapped Asparagus With Honey Mustard Dip — elegant, salty, and irresistible finger food.
Ingredients:
- 1 lb (450 g) fresh asparagus, woody ends trimmed
- 8–12 thin prosciutto slices (about 4–6 oz), halved lengthwise if large
- 1–2 tbsp olive oil
- Freshly ground black pepper, to taste
- Optional: lemon zest or grated Parmesan for finishing
Honey Mustard Dip:
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 1 tbsp mayonnaise or Greek yogurt (for creaminess)
- 1 tsp lemon juice
- Pinch of salt and pepper
How to Make:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Pat asparagus dry. Trim any tough ends so spears are even.
- If asparagus spears are thick, blanch in boiling water 1 minute, then shock in ice water and drain; this keeps them tender-crisp.
- Wrap each asparagus spear with a slice of prosciutto, starting near the bottom and spiraling to the tip. Place wrapped spears on the prepared baking sheet.
- Drizzle olive oil lightly over the bundles and sprinkle with a little black pepper.
- Roast for 10–12 minutes, until prosciutto is crisp and asparagus is tender. Rotate halfway if needed for even browning.
- While they roast, whisk together Dijon, honey, mayo (or yogurt), lemon juice, salt, and pepper in a small bowl. Taste and adjust sweetness or tang.
- Remove asparagus from oven and optionally sprinkle with lemon zest or a little grated Parmesan.
- Serve warm on a platter with the honey mustard dip on the side for dipping.
Enjoy the sweet-savory crunch — these disappear fast at any party!
Maple-Glazed Cocktail Meatballs
Sweet, sticky little bites that balance savory meat with warm maple goodness.
Ingredients:
- 1 1/2 pounds ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup finely diced onion
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
- 2 tablespoons olive oil (for frying) or cooking spray (for baking)
- 1 cup pure maple syrup
- 1/2 cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard (or yellow mustard)
- 1 tablespoon apple cider vinegar or lemon juice
- 1/4 teaspoon red pepper flakes (optional, for a hint of heat)
- Fresh chopped parsley for garnish (optional)
- Toothpicks for serving
How to Make:
- Preheat oven to 400°F (200°C) if baking, or heat a large skillet over medium heat if frying.
- In a bowl, combine ground meat, breadcrumbs, egg, diced onion, minced garlic, salt, pepper, and thyme; mix gently until just combined.
- Roll mixture into 1-inch meatballs and place on a baking sheet lined with parchment if baking, or set aside on a plate if frying.
- If baking: lightly spray meatballs with cooking spray and bake 12–15 minutes until browned and cooked through. If frying: add olive oil to the skillet and brown meatballs on all sides, about 8–10 minutes, then lower heat to cook through.
- While meatballs cook, whisk together maple syrup, ketchup, soy sauce, Dijon, and vinegar in a small saucepan; add red pepper flakes if using.
- Simmer the glaze over medium-low heat 4–6 minutes until slightly thickened and glossy, stirring occasionally.
- Add cooked meatballs to the saucepan and gently toss to coat, or pour glaze over meatballs in a serving dish and stir until evenly covered.
- Transfer glazed meatballs to a serving platter, garnish with chopped parsley, and stick a toothpick in each for easy grabbing.
End with a fun or appetizing closing line: Serve warm and watch these sweet-and-savory maple-glazed meatballs disappear fast—perfect for holiday mingling and happy taste buds!
Whipped Goat Cheese Crostini With Fig Jam
Whipped Goat Cheese Crostini With Fig Jam — creamy, tangy, and sweet little bites perfect for holiday gatherings.
Ingredients:
- 8 oz (225 g) soft goat cheese (chevre), room temperature
- 2–3 tbsp heavy cream or milk (to thin)
- 1 tbsp honey (optional, for sweet balance)
- 1/4 tsp freshly ground black pepper
- 1 baguette, sliced into 1/2-inch rounds
- 2 tbsp olive oil
- 1 cup fig jam (store-bought or homemade)
- Fresh thyme leaves or chopped fresh rosemary for garnish
- Flaky sea salt, for sprinkling
How to Make:
- Preheat your oven to 375°F (190°C).
- Arrange baguette slices on a baking sheet, brush lightly with olive oil on each side.
- Toast the slices in the oven 8–10 minutes, flipping halfway, until golden and crisp. Remove and let cool.
- In a bowl, combine goat cheese, 2 tablespoons cream, honey (if using), and black pepper.
- Beat with a hand mixer or stir vigorously until smooth and fluffy; add the extra tablespoon of cream if needed to reach spreadable consistency.
- Spread about 1–2 teaspoons of whipped goat cheese onto each toasted crostini.
- Top each with a small spoonful of fig jam.
- Garnish with a few thyme leaves or a pinch of chopped rosemary and a light sprinkle of flaky sea salt.
- Arrange on a platter and serve immediately.
These little crostini are a perfect balance of creamy, sweet, and savory—guaranteed to disappear fast!
Spiced Pumpkin Soup Shooters
A cozy, spiced pumpkin soup served in little shooters — perfect for sipping and sharing at your holiday party.
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of cayenne or smoked paprika (optional, to taste)
- 2 cups canned pumpkin puree (or roasted pumpkin, mashed)
- 3 cups vegetable or chicken broth
- 1/2 cup canned coconut milk or heavy cream
- 1 tablespoon maple syrup or honey (optional, to balance)
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or chives, chopped, for garnish
- Toasted pumpkin seeds (pepitas) for garnish
- Tiny bread croutons or crostini for serving (optional)
How to Make:
- Heat the olive oil in a medium pot over medium heat.
- Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in the garlic and ginger and cook 30 seconds until fragrant.
- Add cumin, cinnamon, nutmeg, and cayenne; toast the spices 30 seconds while stirring.
- Stir in the pumpkin puree and mix until well combined with the spices.
- Pour in the broth, bring to a gentle simmer, and cook 8–10 minutes to meld flavors.
- Remove from heat and stir in the coconut milk or cream and maple syrup; season with salt and pepper.
- Use an immersion blender or transfer in batches to a blender to puree until smooth and velvety.
- Taste and adjust seasoning, thinning with a little more broth if needed to reach shooter consistency.
- Spoon or pour into small shooter glasses, garnish with cilantro or chives and toasted pumpkin seeds, and add a tiny crostini if you like.
Serve warm and let your guests sip the flavors of the season — cheers to cozy holiday bites!
Bacon-Wrapped Dates Stuffed With Almonds
Sweet, smoky, crunchy bites — bacon-wrapped dates stuffed with almonds are the perfect party popper.
Ingredients:
- 24 Medjool dates, pitted
- 24 whole almonds (roasted or raw, per preference)
- 12 slices of bacon, halved
- 1 tablespoon olive oil (optional, for brushing)
- 1/4 cup brown sugar (optional, for sprinkling)
- Freshly ground black pepper (optional)
- Toothpicks, for securing
How to Make:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
- If dates aren’t pitted, slice lengthwise and remove the pit; keep each date mostly intact.
- Insert one almond into each date where the pit was.
- Wrap each stuffed date with a half-slice of bacon, overlapping slightly, and secure with a toothpick.
- If you like them sweet-crisp, lightly brush each wrapped date with olive oil and sprinkle a pinch of brown sugar over the bacon; add a crack of black pepper if desired.
- Arrange the wrapped dates on the prepared baking sheet, seam-side down and not touching.
- Bake 15–20 minutes, turning once halfway through, until bacon is crisp and caramelized.
- Transfer to a plate lined with paper towel to drain briefly, then remove toothpicks if preferred.
- Serve warm or at room temperature — these are best enjoyed fresh.
Bite-sized bliss — sweet, salty, and utterly irresistible.
Mini Beef Wellington Bites
A bite-sized, elegant twist on a classic Beef Wellington — perfect for holiday parties and fancy finger-food lovers.
Ingredients:
- 1 pound beef tenderloin, cut into twelve 1½–2 inch cubes
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 8 ounces cremini or button mushrooms, finely chopped
- 1 small shallot, minced
- 1 clove garlic, minced
- 1 tablespoon butter
- 2 teaspoons fresh thyme leaves (or 1 tsp dried)
- 2 tablespoons dry white wine or dry sherry (optional)
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 1 tablespoon all-purpose flour (for dusting)
- Optional: 2 tablespoons finely chopped prosciutto or pâté for extra richness
How to Make:
- Pat the beef cubes dry and season all over with salt and pepper.
- Heat olive oil in a hot skillet and sear the beef cubes 30–45 seconds per side until browned but still rare inside; transfer to a plate and let cool. Brush each cube lightly with Dijon mustard.
- In the same skillet, add butter and sauté shallot until translucent, then add garlic and cook 30 seconds.
- Add chopped mushrooms and thyme; cook over medium heat until moisture evaporates and mushrooms are paste-like, about 6–8 minutes. Stir in wine or sherry if using and cook until mostly gone. Season to taste and let cool.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Lightly flour your work surface and roll out puff pastry. Cut into twelve equal squares (about 3×3 inches).
- If using prosciutto or pâté, spread a thin layer in the center of each pastry square. Place a teaspoon of cooled mushroom mixture on top.
- Put a mustard-coated beef cube on the mushroom mix, then fold pastry up around the cube, sealing edges and pinching to close. Place seam-side down on the baking sheet.
- Brush each parcel with beaten egg for a glossy finish. Use any scraps to make decorative shapes if desired and egg-wash them too.
- Bake 12–15 minutes until pastry is golden and beef inside reaches your desired doneness (rare to medium-rare is traditional). Let rest 2–3 minutes.
- Serve warm with mustard or a quick horseradish cream for dipping.
Enjoy these elegant, flaky Mini Beef Wellington Bites — party sophistication in every bite!
Citrus-Herb Roasted Salmon Platter
Bright, zesty salmon perfect for a festive gathering — bright citrus and fresh herbs make it pop on a holiday platter.
Ingredients:
- 3 lb (about 1.4 kg) salmon fillet, skin on, pin bones removed
- 2 tbsp olive oil
- 1 lemon, thinly sliced
- 1 orange, thinly sliced
- Zest of 1 lemon
- Zest of 1 orange
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 garlic cloves, minced
- 1 tsp sea salt (adjust to taste)
- 1/2 tsp freshly ground black pepper
- 1 tbsp honey or maple syrup
- 1 tbsp Dijon mustard
- Lemon wedges and extra herb sprigs for serving
How to Make:
- Preheat your oven to 400°F (200°C).
- Pat the salmon dry and place it skin-side down on a baking sheet lined with parchment.
- In a small bowl, whisk together olive oil, minced garlic, honey (or maple), Dijon, lemon and orange zests, salt, and pepper.
- Brush the mixture evenly over the top of the salmon.
- Scatter the chopped dill, parsley, and thyme over the fillet.
- Arrange the lemon and orange slices on top of the herbs and fish.
- Roast in the preheated oven for 12–18 minutes, depending on thickness, until the salmon flakes easily with a fork but remains moist.
- If you want a lightly caramelized top, broil for 1–2 minutes at the end — watch closely.
- Transfer the salmon to a platter, garnish with lemon wedges and extra herb sprigs, and let it rest 2–3 minutes before serving.
Serve warm or at room temperature for a beautiful, bright centerpiece — this salmon brings holiday cheer to every plate!
Cheesy Spinach and Artichoke Pull-Apart Bread
Cheesy Spinach and Artichoke Pull-Apart Bread — gooey, savory, and perfect for sharing at holiday gatherings.
Ingredients:
- 1 round loaf of crusty bread (about 10–12 inches)
- 6 oz cream cheese, softened
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 cup cooked spinach, well-drained and chopped (fresh or frozen, squeezed dry)
- 1 cup canned artichoke hearts, drained and chopped
- 2 cloves garlic, minced
- 2 tbsp mayonnaise or sour cream
- 2 tbsp chopped fresh parsley (or 1 tbsp dried)
- 2 tbsp melted butter
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes or a squeeze of lemon juice for brightness
How to Make:
- Preheat your oven to 350°F (175°C).
- Cut the top off the bread and make a grid of deep cuts into the loaf, being careful not to slice all the way through.
- In a bowl, mix cream cheese, 1/2 cup mozzarella, 1/4 cup Parmesan, mayonnaise (or sour cream), garlic, parsley, salt, pepper, and optional red pepper flakes or lemon until smooth.
- Fold in the chopped spinach and artichoke hearts until evenly combined.
- Use a spoon to stuff the mixture into the cuts of the bread, getting it deep into the cracks.
- Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan over and into the loaf.
- Drizzle the melted butter and olive oil over the top of the bread.
- Wrap the stuffed loaf loosely in foil and place it on a baking sheet.
- Bake for 20 minutes, then unwrap and bake 5–10 more minutes until the cheese is bubbly and the top is golden.
- Let cool a couple minutes, then pull the pieces apart and serve warm.
Dig in and enjoy the melty, cheesy goodness — perfect for dipping and sharing!
Festive Pear, Pomegranate, and Arugula Salad
Bright, crisp, and jewel-toned — this salad sings holiday cheer in every bite.
Ingredients:
- 4 cups baby arugula, washed and spun dry
- 2 ripe but firm pears (Bosc or Bartlett), cored and thinly sliced
- 1 cup pomegranate arils (fresh or thawed if frozen)
- 1/2 cup toasted walnuts or pecans, roughly chopped
- 1/4 cup crumbled goat cheese or feta
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- Optional: a few sprigs of fresh mint or chopped fresh parsley for garnish
How to Make:
- In a small bowl, whisk together olive oil, balsamic vinegar, honey (or maple), Dijon, and a pinch of salt and pepper until smooth.
- Place the arugula in a large salad bowl.
- Add the sliced pears, pomegranate arils, and toasted nuts on top of the arugula.
- Drizzle the dressing over the salad and gently toss until everything is evenly coated.
- Sprinkle the crumbled goat cheese (or feta) over the salad.
- Taste and adjust seasoning with more salt and pepper if needed.
- Garnish with mint or parsley if using, and serve immediately.
Enjoy a festive crunch and sweet-tart pop with every forkful — perfect for holiday tables!
Slow-Cooker Cider Pulled Pork Sliders
Sweet, tangy cider-smothered pulled pork that’s hands-off and perfect for slider night.
Ingredients:
- 3–4 lb pork shoulder (boneless)
- 2 cups apple cider (or cider + 1/2 cup water)
- 1/2 cup ketchup
- 1/4 cup apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp kosher salt (adjust to taste)
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional, for heat)
- 1 tbsp cornstarch + 1 tbsp water (optional, for thickening sauce)
- Slider buns (about 12)
- Coleslaw or pickles for topping (optional)
How to Make:
- Pat the pork shoulder dry and season it with salt, pepper, smoked paprika, garlic powder, and onion powder.
- In a bowl, whisk together apple cider, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon, and red pepper flakes.
- Place the seasoned pork in the slow cooker and pour the cider mixture over the top.
- Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until pork easily shreds with two forks.
- Remove the pork to a cutting board, shred it with forks, and discard any large pieces of fat.
- Skim excess fat from the remaining liquid in the slow cooker, then taste and adjust seasoning if needed.
- (Optional) To thicken the sauce: stir the cornstarch and water together, add to the slow cooker, and cook on HIGH for 15–20 minutes until slightly thickened.
- Return shredded pork to the slow cooker and toss to coat in the cider sauce.
- Pile pork onto slider buns, top with coleslaw or pickles if you like, and serve warm.
These cider pulled pork sliders are cozy, crowd-pleasing, and perfect for a holiday spread — dig in and enjoy!
Garlic Butter Shrimp Skewers
Perfect Garlic Butter Shrimp Skewers — quick, buttery, and party-ready!
Ingredients:
- 1½ pounds (about 700 g) large shrimp, peeled and deveined (tails on or off)
- 3 tablespoons unsalted butter, melted
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon lemon juice (fresh)
- 1 teaspoon lemon zest
- 1 teaspoon smoked paprika (or regular paprika)
- ½ teaspoon crushed red pepper flakes (optional, for a touch of heat)
- 1 teaspoon kosher salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, finely chopped
- Wooden or metal skewers (if using wooden, soak in water 30 minutes)
How to Make:
- Pat shrimp dry with paper towels so they brown nicely.
- In a bowl, whisk melted butter, olive oil, minced garlic, lemon juice, lemon zest, paprika, red pepper flakes, salt, and pepper.
- Thread shrimp onto skewers, about 4–6 shrimp per skewer depending on size.
- Brush each skewer generously with the garlic butter mixture, reserving a little for basting.
- Heat a grill or grill pan to medium-high. Oil the grates lightly to prevent sticking.
- Grill skewers 2–3 minutes per side, turning once, until shrimp are pink and opaque (don’t overcook).
- During the last minute, brush with the reserved garlic butter for extra shine and flavor.
- Remove from heat and sprinkle with chopped parsley and a squeeze of lemon if desired.
- Serve hot and watch them disappear!
Enjoy these garlicky, buttery shrimp skewers — perfect for holiday gatherings or any time you want a crowd-pleaser.
Cranberry-Orange Shortbread Cookies
Bright, zesty cranberry-orange shortbread — buttery, crumbly cookies with a citrusy pop.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for dusting (optional)
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon finely grated orange zest (from 1 medium orange)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, finely chopped
- 1 tablespoon orange juice (fresh)
- Optional: 1/2 cup powdered sugar mixed with 1–2 teaspoons orange juice for a simple glaze
How to Make:
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter with the powdered and granulated sugars until light and creamy.
- Mix in the vanilla and orange zest until evenly combined.
- Add the flour and salt, mixing just until the dough comes together — don’t overwork it.
- Stir in the chopped dried cranberries and the tablespoon of orange juice so they distribute through the dough.
- Shape the dough into a log about 2 inches thick (or roll out to 1/2-inch thickness and cut with cookie cutters).
- If making a log, wrap it and chill in the fridge for 30 minutes; if rolling and cutting, chill the cut shapes on the baking sheet for 15 minutes.
- Slice the chilled log into 1/4- to 1/2-inch thick rounds and place them about 1 inch apart on the prepared baking sheet.
- Bake for 12–15 minutes, or until the edges just begin to turn golden.
- Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- If desired, dust with powdered sugar or drizzle/spread the orange glaze once cooled.
Enjoy these buttery, citrusy cranberry shortbread cookies with a cup of tea or as a festive treat for guests!
Chocolate Peppermint Tartlets
Chocolate Peppermint Tartlets — crisp, creamy, and delightfully festive.
Ingredients:
- 1 package (about 9–10) chocolate wafer cookies or chocolate graham crackers
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 8 ounces semisweet or bittersweet chocolate, chopped
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/2 teaspoon peppermint extract (adjust to taste)
- 1 cup heavy whipping cream (for topping)
- 1–2 tablespoons powdered sugar (for whipped cream)
- Crushed peppermint candies or candy canes, for garnish
- Optional: mini marshmallows or chocolate shavings for extra decoration
How to Make:
- Preheat the oven to 350°F (175°C) if you like a slightly firmer crust; otherwise no bake works fine.
- Crush the chocolate wafers into fine crumbs by pulsing in a food processor or placing in a zip-top bag and rolling with a rolling pin.
- Mix the crumbs with the melted butter until evenly moistened.
- Press the crumb mixture firmly into the bottoms and up the sides of a mini tartlet pan or into muffin tins lined with paper liners to form small crusts.
- Bake crusts 8–10 minutes if using the oven, then cool completely; for no-bake, chill crusts in the fridge until set, about 30 minutes.
- Heat 1 cup heavy cream in a small saucepan over medium heat until it just begins to simmer; don’t boil.
- Remove cream from heat and pour over the chopped chocolate in a heatproof bowl; let sit 1–2 minutes to melt the chocolate.
- Stir the chocolate and cream gently until smooth and glossy, then stir in vanilla, salt, and peppermint extract.
- Pour the chocolate peppermint filling into the cooled crusts, filling each tartlet nearly to the top.
- Chill the filled tartlets in the refrigerator until the filling is set, about 1–2 hours.
- Meanwhile, whip 1 cup heavy whipping cream with 1–2 tablespoons powdered sugar until soft peaks form.
- Pipe or spoon a dollop of whipped cream onto each tartlet just before serving.
- Sprinkle crushed peppermint candies or candy cane pieces over the whipped cream, and add optional mini marshmallows or chocolate shavings if desired.
- Let tartlets sit a few minutes at room temperature before serving for the best texture.
Enjoy these chocolate peppermint tartlets — cool, creamy, and perfect for holiday cheer!
Salted Caramel Pecan Cheesecake Bars
A rich, buttery cheesecake bar with crunchy pecans and a drizzle of gooey salted caramel—pure holiday indulgence.
Ingredients:
- 2 cups (200 g) graham cracker crumbs (or digestive biscuits), finely crushed
- 6 tbsp (85 g) unsalted butter, melted
- 2 tbsp granulated sugar
- 16 oz (450 g) cream cheese, room temperature
- 2/3 cup (135 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup (120 ml) sour cream or plain Greek yogurt
- 1 cup (120 g) chopped pecans, toasted
- 3/4 cup (200 g) store-bought or homemade salted caramel sauce, plus extra for drizzling
- flaky sea salt, for sprinkling
How to Make:
- Preheat the oven to 325°F (160°C). Line an 8×8-inch (20×20 cm) baking pan with parchment, leaving an overhang to lift the bars out easily.
- Mix graham cracker crumbs, melted butter, and 2 tbsp sugar in a bowl until evenly moistened. Press firmly into the bottom of the prepared pan to form an even crust.
- Bake the crust 8–10 minutes until set and slightly golden. Remove and let cool while you make the filling.
- In a large bowl, beat the room-temperature cream cheese until smooth and free of lumps.
- Add 2/3 cup sugar and beat until combined, scraping the bowl as needed.
- Beat in the eggs one at a time, then stir in vanilla and sour cream until smooth and creamy.
- Fold in the toasted chopped pecans and pour the batter over the cooled crust, smoothing the top.
- Bake 25–30 minutes, or until the edges are set and the center only slightly jiggles. Avoid overbaking.
- Remove from oven and let cool to room temperature, then chill in the fridge at least 2 hours (or overnight) to fully set.
- Warm the salted caramel slightly if needed and drizzle about 3/4 cup over the chilled bars, using a spatula to swirl gently. Sprinkle a pinch of flaky sea salt over the top.
- Lift the bars from the pan using the parchment overhang and cut into squares. Drizzle with extra caramel before serving if you like.
Enjoy these sweet, salty, nutty bars—perfect for sharing (or not)!
Conclusion
You’ve got a solid lineup that’ll wow guests and stay doable in a busy kitchen. Try a mix of hot bites, cold starters, and one sweet finish so there’s something for everyone. Prep what you can a day ahead, use simple warming methods, and keep sauces in small bowls for easy serving. If the theory that people remember flavor over fancy holds true, focus on bold, balanced tastes. Serve promptly and enjoy the compliments.