Are you ready to indulge in a sweet treat that’s sure to become your new favorite holiday tradition? Look no further! We’ve gathered 18 decadent RumChata Peppermint Bark recipes that are guaranteed to satisfy your cravings and leave you feeling merry and bright. From classic peppermint bark to creative twists on traditional desserts, we’ve got you covered.
RumChata’s creamy, caramel-like flavor paired with the invigorating zing of peppermint creates a match made in heaven. Whether you’re hosting a holiday party or just want to treat yourself to something special, these RumChata Peppermint Bark recipes are sure to impress. So grab your mixing bowls and baking sheets, because we’re about to dive into the most epic list of festive treats ever!
RumChata Peppermint Bark Cheesecake
Add a touch of holiday cheer to your dessert table with this unique and delicious RumChata Peppermint Bark Cheesecake. The combination of creamy cheesecake, crunchy peppermint bark, and the warmth of RumChata liqueur is sure to be a hit.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/4 cup RumChata liqueur
– 1/2 cup crushed peppermint bark
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust by mixing crumbs, sugar, and melted butter in a bowl. Press into a springform pan.
3. Beat cream cheese until smooth, then add sugar, eggs, and vanilla extract. Stir in RumChata liqueur.
4. Pour cheesecake batter into prepared pan and bake for 45-50 minutes or until set.
5. Melt peppermint bark and sprinkle on top of cooled cheesecake.
Cooking Time: 45-50 minutes
RumChata Peppermint Bark Brownies
These rich and fudgy brownies are infused with the warmth of RumChata liqueur and topped with a crunchy peppermint bark layer, perfect for the holiday season.
Ingredients:
– 1 and 1/2 sticks unsalted butter (12 tablespoons), plus more for greasing
– 2 cups sugar
– 4 large eggs
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon vanilla extract
– 1/4 cup RumChata liqueur
– 1 and 1/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– Peppermint bark (store-bought or homemade)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, combine butter and sugar; beat until light and fluffy. Beat in eggs one at a time, followed by cocoa powder and vanilla extract.
4. Add RumChata liqueur and mix until combined.
5. Gradually add the flour mixture and mix until just combined.
6. Pour batter into prepared pan and smooth top.
7. Top with peppermint bark and bake for 25-30 minutes or until a toothpick comes out clean.
8. Let cool completely before cutting into squares and dusting with confectioners’ sugar.
Cooking Time: 25-30 minutes
RumChata Peppermint Bark Truffles
These bite-sized truffles combine the warmth of RumChata with the coolness of peppermint, perfect for the holiday season.
Ingredients:
– 1 cup white chocolate chips
– 1/2 cup crushed peppermint bark (or candy canes)
– 1 tablespoon RumChata liqueur
– 1 teaspoon vanilla extract
– 1/4 cup heavy cream
– Confectioners’ sugar, for dusting
Instructions:
1. In a medium bowl, melt white chocolate chips in the microwave in 30-second increments, stirring between each interval, until smooth.
2. Stir in RumChata liqueur and vanilla extract.
3. Fold in crushed peppermint bark until well combined.
4. Cover mixture and refrigerate for at least 30 minutes or overnight to allow flavors to meld.
5. Scoop tablespoon-sized balls of the mixture and roll between your hands to shape into truffles.
6. Dust with confectioners’ sugar before serving.
Cooking Time: None, as this recipe is a no-bake treat!
RumChata Peppermint Bark Hot Chocolate
Cozy up with this festive and flavorful hot chocolate recipe, featuring the rich flavors of RumChata and peppermint bark. Perfect for a holiday party or a special treat any time of the year.
Ingredients:
– 2 cups milk (whole, 2%, or skim)
– 1 cup dark chocolate chips
– 1/4 cup crushed peppermint bark (or candy canes)
– 1 tablespoon RumChata liqueur
– 2 tablespoons unsalted butter
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a medium saucepan, heat the milk over medium heat until it starts to simmer.
2. Remove from heat and add in chocolate chips, peppermint bark, RumChata, butter, vanilla extract, and salt. Let steep for 5 minutes, stirring occasionally.
3. Strain the mixture into mugs or a large serving pitcher. Serve hot, garnished with additional crushed peppermint bark if desired.
Cooking Time: 5-7 minutes
RumChata Peppermint Bark Cupcakes
Elevate your holiday baking game with these decadent RumChata Peppermint Bark Cupcakes. Moist vanilla cake, infused with the warmth of rum and the sweetness of peppermint, is topped with a rich chocolate ganache and crushed candy canes.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons RumChata liqueur
– 1 teaspoon peppermint extract
– 1 cup whole milk
For the ganache:
– 1 cup semisweet chocolate chips
– 2 tablespoons unsalted butter
– 2 tablespoons heavy cream
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, RumChata, and peppermint extract.
4. Add dry ingredients to wet ingredients; whisk until smooth.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before topping with ganache.
Cooking Time: 18-20 minutes
RumChata Peppermint Bark Ice Cream
Get ready to treat your taste buds to a festive and creamy ice cream that combines the warmth of RumChata with the coolness of peppermint. This unique flavor combination is perfect for the holiday season.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup RumChata liqueur
– 1 teaspoon peppermint extract
– 1/2 cup crushed peppermint candies or chocolate chips
Instructions:
1. In a medium-sized bowl, whisk together heavy cream, whole milk, and sugar until dissolved.
2. Add RumChata liqueur and peppermint extract to the mixture and whisk until combined.
3. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
4. Once churned, fold in crushed peppermint candies or chocolate chips.
5. Transfer the ice cream to an airtight container and place in the freezer for at least 2 hours to set.
Cooking Time: 30 minutes (churning time)
RumChata Peppermint Bark Cookies
Get ready to fall in love with these chewy cookies infused with the warmth of RumChata and the brightness of peppermint. Perfect for the holiday season or any time you need a sweet treat.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1 cup brown sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 cup RumChata liqueur
– 1/4 cup crushed peppermint candies (or candy canes)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt in a medium bowl.
3. In a large bowl, cream butter and sugars until light and fluffy.
4. Beat in eggs and vanilla extract.
5. Stir in RumChata liqueur.
6. Gradually mix in the dry ingredients until just combined.
7. Fold in crushed peppermint candies.
8. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
9. Bake for 12-14 minutes or until lightly golden.
Cooking Time: 12-14 minutes
RumChata Peppermint Bark Milkshake
A festive twist on a classic milkshake, this recipe combines the flavors of RumChata, peppermint bark, and creamy vanilla ice cream for a holiday treat.
Ingredients:
– 2 scoops vanilla ice cream
– 1/4 cup RumChata liqueur
– 1/4 cup crushed peppermint bark candies
– 1/2 cup milk (whole, 2%, or skim)
– Whipped cream and additional peppermint bark for topping (optional)
Instructions:
1. In a blender, combine ice cream, RumChata, and milk. Blend until smooth.
2. Add crushed peppermint bark to the blender and blend until well combined.
3. Pour into glasses and top with whipped cream and additional peppermint bark, if desired.
4. Serve immediately and enjoy!
Cooking Time: 5 minutes
RumChata Peppermint Bark Fudge
Get ready to wow your friends and family with this unique and delicious fudge recipe that combines the flavors of RumChata, peppermint, and chocolate. This festive treat is perfect for holiday gatherings or special occasions.
Ingredients:
– 1 cup (200g) white chocolate chips
– 1/2 cup (120g) unsalted butter
– 1 teaspoon vanilla extract
– 1 cup (250ml) heavy cream
– 1 tablespoon RumChata
– 1/4 teaspoon peppermint extract
– 1 cup (120g) crushed candy canes or peppermint bark
– Confectioners’ sugar, for dusting
Instructions:
1. Line an 8-inch square baking dish with parchment paper.
2. In a medium saucepan, melt white chocolate chips and butter over low heat, stirring occasionally.
3. Remove from heat and stir in vanilla extract, heavy cream, RumChata, and peppermint extract.
4. Pour mixture into prepared baking dish and sprinkle crushed candy canes or peppermint bark on top.
5. Refrigerate for at least 2 hours or until set.
6. Cut into squares and dust with confectioners’ sugar.
Cooking Time: 2 hours (refrigeration time)
RumChata Peppermint Bark Pancakes
Elevate your pancake game with this festive and flavorful recipe, perfect for a holiday brunch or breakfast. The combination of RumChata, peppermint bark, and fluffy pancakes is sure to be a hit with family and friends.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons RumChata liqueur
– 1/4 cup crushed peppermint bark (such as Andes)
– Butter or cooking spray for greasing the pan
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, and RumChata liqueur.
3. Combine wet and dry ingredients, stirring until just combined. Do not overmix.
4. Fold in crushed peppermint bark.
5. Heat a non-stick skillet or griddle over medium heat. Grease with butter or cooking spray if necessary.
6. Drop batter by 1/4 cupfuls onto the pan.
7. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry. Flip and cook for an additional 1-2 minutes.
Cooking Time: 8-10 minutes
RumChata Peppermint Bark Tiramisu
Combine the rich flavors of tiramisu with the festive spirit of peppermint and the warmth of RumChata for a unique holiday dessert.
Ingredients:
– 12-16 ladyfingers
– 1 cup strong brewed coffee
– 8 ounces mascarpone cheese
– 1/2 cup granulated sugar
– 2 tablespoons unsweetened cocoa powder
– 1 teaspoon vanilla extract
– 1/4 cup RumChata liqueur
– 1 cup crushed peppermint bark candies
– Whipped cream, for serving (optional)
Instructions:
1. Dip ladyfingers in coffee for about 3-5 seconds on each side.
2. In a separate bowl, combine mascarpone cheese, sugar, cocoa powder, and vanilla extract. Mix until smooth.
3. Fold the RumChata liqueur into the mascarpone mixture.
4. Assemble the tiramisu by layering ladyfingers and mascarpone mixture in a serving dish.
5. Sprinkle crushed peppermint bark candies on top of the tiramisu.
6. Chill for at least 3 hours or overnight before serving. Top with whipped cream, if desired.
Cooking Time: 3 hours (or overnight)
RumChata Peppermint Bark Donuts
Get ready to elevate your donut game with these unique and delicious RumChata Peppermint Bark Donuts! These sweet treats combine the warmth of rum, the coolness of peppermint, and the crunch of chocolate bark for a truly decadent experience.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 2 teaspoons active dry yeast
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon peppermint extract
– 1/2 cup RumChata liqueur (or substitute with a combination of rum and Kahlúa)
– Confectioners’ sugar, for dusting
– Chocolate bark, for topping
Instructions:
1. Preheat the oil in a deep frying pan to 350°F.
2. In a large mixing bowl, whisk together flour, milk, sugar, and yeast.
3. Add melted butter, egg, peppermint extract, and RumChata liqueur; mix until smooth.
4. Pipe the dough into donut shapes and fry for 2-3 minutes on each side or until golden brown.
5. Dust with confectioners’ sugar and top with chocolate bark.
Cooking Time: 15-20 minutes
RumChata Peppermint Bark Pie
Get ready to treat your taste buds with this unique and delicious dessert, combining the warm spices of RumChata with the coolness of peppermint.
Ingredients:
– 1 cup graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 1 can (14.4 oz) sweetened condensed milk
– 1/2 cup heavy cream
– 1/4 cup RumChata liqueur
– 1 tsp peppermint extract
– 1 cup crushed candy canes or peppermint bark
– Whipped cream and additional candy canes for topping (optional)
Instructions:
1. Preheat oven to 350°F.
2. Mix crumbs and melted butter; press into a 9-inch pie dish.
3. In a separate bowl, combine sweetened condensed milk, heavy cream, RumChata, and peppermint extract. Whisk until smooth.
4. Pour the filling mixture over the crust.
5. Top with crushed candy canes or peppermint bark.
6. Bake for 25-30 minutes or until the filling is set.
7. Let cool; top with whipped cream and additional candy canes if desired.
Cooking Time: 25-30 minutes
RumChata Peppermint Bark Parfait
Elevate your holiday desserts with this unique and delicious parfait featuring RumChata’s signature flavors. Layers of rich chocolate, crunchy peppermint bark, and creamy whipped cream create a show-stopping treat.
Ingredients:
– 1 cup dark chocolate chips
– 1/2 cup white chocolate chips
– 1/4 cup crushed peppermint bark (homemade or store-bought)
– 1/2 cup heavy whipping cream
– 2 tablespoons RumChata liqueur
– Fresh mint leaves for garnish
Instructions:
1. Melt the dark and white chocolate chips in separate bowls.
2. Crush the peppermint bark into small pieces.
3. Whip the heavy whipping cream until stiff peaks form. Fold in the RumChata liqueur.
4. Layer the chocolate, peppermint bark, and whipped cream in a glass or parfait dish.
5. Repeat the layers one more time, ending with whipped cream on top.
6. Garnish with fresh mint leaves and serve chilled.
Cooking Time: 15 minutes
RumChata Peppermint Bark Mousse
Elevate your holiday party with this unique and delicious dessert that combines the flavors of RumChata, peppermint, and chocolate. This mousse is perfect for a festive gathering or as a special treat for friends and family.
Ingredients:
– 1 cup heavy cream
– 2 tablespoons unsalted butter, softened
– 2 cups confectioners’ sugar
– 1/4 cup RumChata liqueur
– 1/2 teaspoon peppermint extract
– 1 cup semisweet chocolate chips
– Crushed candy canes or peppermint candies for garnish (optional)
Instructions:
1. In a large mixing bowl, whip the heavy cream until stiff peaks form.
2. In a separate bowl, combine softened butter and confectioners’ sugar. Beat until smooth.
3. Add RumChata liqueur and peppermint extract to the butter mixture; mix well.
4. Fold the whipped cream into the butter mixture until combined.
5. Melt chocolate chips in a double boiler or microwave-safe bowl. Allow to cool slightly.
6. Fold the melted chocolate into the mousse mixture.
7. Spoon the mousse into individual serving cups or a large serving dish. Chill for at least 2 hours before serving.
Cooking Time: 10-15 minutes (plus chilling time)
RumChata Peppermint Bark Cake Pops
Elevate your holiday party with these boozy cake pops infused with the flavors of RumChata and peppermint bark. Perfect for festive gatherings or as a unique gift, these treats are sure to impress.
Ingredients:
– 1 box of devil’s food cake mix
– 1 cup of prepared RumChata
– 1/2 cup of crushed peppermint bark
– 1/4 cup of white chocolate chips
– 1/4 cup of chopped pecans or walnuts (optional)
– Candy coating and sprinkles for decorating
Instructions:
1. Bake the cake mix according to package instructions.
2. Allow the cake to cool, then crumble it into a large bowl.
3. Add the RumChata and mix until well combined.
4. Fold in the crushed peppermint bark.
5. Use a small cookie scoop or spoon to form the mixture into balls.
6. Melt the white chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.
7. Dip the end of a lollipop stick into the melted white chocolate and then insert it into each cake ball.
8. Dip the cake pops into the melted white chocolate, coating them evenly.
9. Sprinkle with chopped nuts (if using) and decorate with candy coating and sprinkles.
Cooking Time: 20-25 minutes
RumChata Peppermint Bark Pudding
Elevate your holiday dessert game with this unique and delicious RumChata Peppermint Bark Pudding. The combination of creamy pudding, crunchy peppermint bark, and hints of rum will be a hit at any festive gathering.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup sugar
– 2 tablespoons RumChata liqueur
– 1 teaspoon vanilla extract
– 1/2 cup crushed peppermint bark (chocolate-covered and peppermint-flavored)
– Whipped cream, for serving
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, sugar, and RumChata liqueur. Heat over medium heat, stirring occasionally, until sugar dissolves.
2. Remove from heat and stir in vanilla extract. Let cool to room temperature.
3. Cover and refrigerate for at least 4 hours or overnight.
4. Just before serving, sprinkle crushed peppermint bark on top of the pudding. Top with whipped cream, if desired.
Cooking Time: 10 minutes (plus chilling time)
RumChata Peppermint Bark Martini
Escape into the festive spirit with this refreshing twist on a classic martini. The combination of creamy RumChata, peppermint bark, and vodka creates a unique and indulgent treat perfect for the holiday season.
Ingredients:
– 1 1/2 oz vodka
– 1/2 oz RumChata
– 1/4 oz Godiva white chocolate liqueur
– 1/2 cup crushed peppermint bark candies
– Whipped cream (optional)
– Crushed candy canes or sprinkles for garnish
Instructions:
1. In a cocktail shaker, combine vodka, RumChata, and white chocolate liqueur.
2. Fill the shaker with ice and shake until chilled.
3. Strain into a martini glass.
4. Sprinkle crushed peppermint bark candies on top of the martini.
5. If desired, dollop whipped cream on top and garnish with crushed candy canes or sprinkles.
Cooking Time: 2 minutes (shaking time)
Summary
Get ready to indulge in a winter wonderland with these 18 decadent RumChata Peppermint Bark recipes! From sweet treats like cheesecake and brownies to indulgent drinks like hot chocolate and milkshakes, we’ve got you covered. Our collection of festive desserts and drinks combines the rich flavors of rum-infused caramel sauce with the refreshing zing of peppermint bark for an unbeatable holiday treat. Whether you’re looking for a show-stopping centerpiece or a quick treat to satisfy your sweet tooth, these irresistible recipes are sure to bring joy and cheer to your holiday gathering.
Leave a Reply