The holiday season is upon us, and what better way to get into the spirit than with a deliciously festive treat? RumChata Peppermint Bark has become a staple of holiday gatherings everywhere, and for good reason. The combination of creamy white chocolate, crunchy peppermint bark, and sweet RumChata liqueur is a match made in heaven. In this article, we’ll explore 18 different ways to incorporate RumChata Peppermint Bark into your holiday baking and entertaining. From classic desserts like cheesecake bars and fudge, to creative drinks and treats like martini’s and ice cream, we’ve got you covered with the most delicious and unique RumChata Peppermint Bark recipes around.
RumChata Peppermint Bark White Chocolate Truffles
Combine the festive flavors of peppermint bark and RumChata with creamy white chocolate truffles for a unique and delicious dessert.
Ingredients:
– 1 cup white chocolate chips
– 1/2 cup heavy cream
– 1 tablespoon unsalted butter
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup crushed peppermint bark candies (about 12-15 pieces)
– 2 tablespoons RumChata liqueur
– Confectioners’ sugar, for dusting
Instructions:
1. In a medium-sized bowl, melt the white chocolate chips in the microwave in 30-second increments, stirring between each interval, until smooth.
2. In a separate bowl, whip the heavy cream and butter until stiff peaks form. Add the vanilla extract and salt; mix well.
3. Fold the whipped cream mixture into the melted white chocolate until fully incorporated.
4. Stir in the crushed peppermint bark candies and RumChata liqueur.
5. Cover the mixture and refrigerate for at least 2 hours or overnight to allow it to firm up.
6. Use a small cookie scoop or spoon to form the mixture into balls, about 1 inch in diameter.
7. Roll each ball between your hands to shape and dust with confectioners’ sugar.
Cooking Time: None
RumChata Peppermint Bark Cheesecake Bars
Elevate your holiday baking game with these boozy, creamy, and crunchy cheesecake bars infused with the flavors of RumChata and peppermint bark.
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 cup crushed peppermint bark candies
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, mix crust ingredients; press into prepared baking dish.
3. Beat cream cheese until smooth. Add granulated sugar, eggs, and vanilla extract; mix well.
4. Stir in RumChata liqueur. Pour batter over crust.
5. Top with crushed peppermint bark candies.
6. Bake for 35-40 minutes or until edges are set.
7. Cool completely before cutting into bars and dusting with confectioners’ sugar.
Cooking Time: 35-40 minutes
RumChata Peppermint Bark Hot Chocolate
RumChata Peppermint Bark Hot Chocolate Recipe
RumChata Peppermint Bark Fudge
Add a festive twist to traditional peppermint bark fudge with the addition of RumChata’s sweet and creamy liqueur. This easy-to-make recipe is perfect for holiday gatherings or as a thoughtful gift.
Ingredients:
– 1 cup (200g) white chocolate chips
– 1/2 cup (120g) unsalted butter
– 1 teaspoon peppermint extract
– 1/4 teaspoon salt
– 1 cup (200g) confectioners’ sugar
– 1/2 cup (120ml) heavy cream
– 1/4 cup (60ml) RumChata liqueur
– Crushed candy canes or peppermint candies for garnish
Instructions:
1. Line an 8-inch (20cm) square baking dish with parchment paper.
2. In a medium saucepan, combine white chocolate chips, butter, peppermint extract, and salt. Heat over low heat, stirring occasionally, until melted and smooth.
3. Remove from heat and stir in confectioners’ sugar, heavy cream, and RumChata liqueur until combined.
4. Pour mixture into prepared baking dish and refrigerate for at least 2 hours or until set.
5. Cut into squares and garnish with crushed candy canes or peppermint candies.
Cooking Time: 2 hours
RumChata Peppermint Bark Ice Cream
Get ready to cool down with a creamy and refreshing ice cream infused with the flavors of RumChata and peppermint bark. This unique dessert is perfect for the holiday season or any time you need a sweet treat.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup RumChata liqueur
– 1 tsp peppermint extract
– 1 cup crushed candy canes or peppermint bark
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Remove from heat and stir in RumChata liqueur and peppermint extract. Let cool to room temperature.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. During the last 2 minutes of churning, add crushed candy canes or peppermint bark.
6. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: 10-15 minutes (plus chilling time)
RumChata Peppermint Bark Martini
RumChata Peppermint Bark Martini Recipe
Escape to a winter wonderland with this refreshing twist on the classic martini.
Ingredients:
– 1 1/2 oz RumChata liqueur
– 1/2 oz peppermint schnapps
– 1/2 oz Godiva white chocolate liqueur
– 1/2 oz heavy cream
– Crushed candy canes or peppermint bark for garnish
Instructions:
1. Fill a cocktail shaker with ice.
2. Add RumChata, peppermint schnapps, and white chocolate liqueur.
3. Shake vigorously for 15-20 seconds to combine and chill ingredients.
4. Strain the mixture into a chilled martini glass.
5. Top with heavy cream and garnish with crushed candy canes or peppermint bark.
Cooking Time: None! Just mix and serve.
RumChata Peppermint Bark Cupcakes
Get ready to delight your taste buds with these decadent cupcakes, infused with the warmth of RumChata and the cooling zest of peppermint.
Ingredients:
– 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 vanilla extract
– 1 cup RumChata liqueur
– 1/4 cup crushed peppermint candies (optional)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, eggs, and vanilla extract. Stir until smooth.
4. Add RumChata liqueur and whisk until well combined.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Allow cupcakes to cool completely before dusting with confectioners’ sugar and topping with crushed peppermint candies (if desired).
Cooking Time: 18-20 minutes
RumChata Peppermint Bark Milkshake
Get ready to indulge your taste buds with a refreshing twist on the classic milkshake!
Ingredients:
– 2 cups vanilla ice cream
– 1/4 cup RumChata liqueur
– 1/2 cup whole milk
– 1 tablespoon peppermint extract
– 1 teaspoon crushed candy canes (optional)
– Whipped cream and additional crushed candy canes for topping (optional)
Instructions:
1. In a blender, combine ice cream, RumChata liqueur, and milk.
2. Add peppermint extract and blend until smooth and creamy.
3. Taste and adjust sweetness or peppermint flavor as needed.
4. Pour into glasses and top with whipped cream and crushed candy canes (if using).
5. Serve immediately and enjoy!
Cooking Time: 5 minutes
RumChata Peppermint Bark Brownies
These rich brownies combine the flavors of peppermint and caramel with a hint of rum, making them perfect for the holiday season.
Ingredients:
– 1 and 1/2 sticks unsalted butter, plus more for greasing
– 2 cups sugar
– 4 large eggs
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon vanilla extract
– 1 and 1/4 cups all-purpose flour
– 1 teaspoon salt
– 1 cup RumChata liqueur
– 1 cup crushed peppermint bark candies
– White chocolate chips, for drizzling (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease an 8-inch square baking pan and line with parchment paper.
2. In a medium bowl, whisk together flour and salt. Set aside.
3. In a large bowl, combine butter, sugar, eggs, and vanilla extract. Whisk until smooth.
4. Add cocoa powder and whisk until well combined.
5. Stir in RumChata liqueur and crushed peppermint bark candies.
6. Gradually add the flour mixture and stir until just combined.
7. Pour batter into prepared pan and smooth top.
8. Bake for 25-30 minutes or until a toothpick comes out clean.
9. Let cool completely before cutting into squares.
Cooking Time: 25-30 minutes
RumChata Peppermint Bark Cookies
Get ready to delight your taste buds with these festive cookies that combine the warmth of rum and the coolness of peppermint.
Ingredients:
– 1 cup (2 sticks) unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup RumChata liqueur
– 1/2 cup crushed candy canes or peppermint bark (about 6-8 pieces)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla extract.
3. Whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients.
4. Stir in RumChata liqueur and crushed candy canes or peppermint bark.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
6. Bake for 12-14 minutes or until edges are set.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 12-14 minutes
RumChata Peppermint Bark Tiramisu
Elevate your holiday dessert game with this unique and decadent RumChata Peppermint Bark Tiramisu. The perfect combination of creamy, rich, and refreshing flavors will leave your guests asking for seconds.
Ingredients:
– 12-16 ladyfingers
– 1 cup strong brewed coffee
– 8 oz mascarpone cheese
– 1/2 cup RumChata liqueur
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– 1/4 cup crushed peppermint bark (milk chocolate and peppermint candies)
– Whipped cream, for serving
Instructions:
1. Dip each ladyfinger into the coffee for about 3-5 seconds on each side.
2. In a large bowl, combine mascarpone cheese, RumChata liqueur, sugar, and vanilla extract. Mix until smooth.
3. To assemble, create a layer of ladyfingers in a serving dish, followed by a layer of mascarpone mixture. Repeat process two more times.
4. Top with crushed peppermint bark and whipped cream, if desired.
5. Refrigerate for at least 3 hours or overnight before serving.
Cooking Time: None (assemble and refrigerate)
RumChata Peppermint Bark Pudding
Combine the creamy richness of pudding with the festive flavors of peppermint and RumChata for a unique dessert perfect for your holiday gatherings.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup sugar
– 2 tablespoons unsalted butter, melted
– 1 teaspoon vanilla extract
– 1/4 cup crushed peppermint bark candies
– 2 tablespoons RumChata liqueur
– Whipped cream and additional peppermint bark for garnish (optional)
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, sugar, and melted butter. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer.
2. Remove from heat and stir in vanilla extract.
3. Let cool slightly, then whisk in crushed peppermint bark candies and RumChata liqueur.
4. Pour into individual serving cups or a large serving dish. Refrigerate for at least 2 hours or overnight.
5. Top with whipped cream and additional peppermint bark, if desired.
Cooking Time: None – simply refrigerate until chilled.
RumChata Peppermint Bark Pancakes
Brighten up your morning with these festive RumChata Peppermint Bark Pancakes, featuring the flavors of peppermint bark and a hint of rum. Perfect for holiday gatherings or special occasions.
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 unsalted butter, melted
– 1 tablespoon RumChata liqueur
– 1/4 teaspoon peppermint extract
– 1/4 cup crushed peppermint bark candies
Instructions:
1. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
2. In a large bowl, whisk together milk, egg, melted butter, RumChata liqueur, and peppermint extract.
3. Add the dry ingredients to the wet ingredients and stir until just combined.
4. Fold in crushed peppermint bark candies.
5. Cook on a non-stick skillet or griddle over medium heat for 2-3 minutes per side, or until bubbles appear on surface.
6. Serve warm with your favorite toppings, such as maple syrup, whipped cream, or fresh fruit.
Cooking Time: 8-10 minutes
RumChata Peppermint Bark Donuts
Get ready to elevate your donut game with these festive treats that combine the flavors of RumChata, peppermint bark, and soft, fluffy dough.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 2 teaspoons active dry yeast
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted
– 1/2 cup RumChata liqueur
– 1 teaspoon peppermint extract
– Confectioners’ sugar, for dusting
– Crushed peppermint bark or candy canes, for garnish
Instructions:
1. Preheat the oil in a deep frying pan to 350°F.
2. In a large mixing bowl, whisk together flour, milk, sugar, yeast, and salt.
3. Add melted butter, RumChata, and peppermint extract; mix until smooth.
4. Pipe donuts onto a parchment-lined surface using a piping bag or a spoon.
5. Fry for 2-3 minutes on each side, or until golden brown.
6. Dust with confectioners’ sugar and garnish with crushed peppermint bark or candy canes.
7. Serve warm and enjoy!
Cooking Time: Approximately 10-12 minutes per batch
RumChata Peppermint Bark Mousse
Brighten up your holiday gatherings with this refreshing and decadent RumChata Peppermint Bark Mousse. Perfect for serving as a festive dessert or snack.
Ingredients:
– 8 oz heavy cream
– 1/2 cup powdered sugar
– 1/4 cup unsalted butter, softened
– 2 tablespoons RumChata liqueur
– 1 teaspoon peppermint extract
– 1 cup crushed candy canes (about 20-25 pieces)
– Whipped topping and additional crushed candy canes for garnish (optional)
Instructions:
1. In a large mixing bowl, whip the heavy cream until stiff peaks form.
2. Gradually add the powdered sugar and continue whipping until smooth.
3. Add the softened butter and mix until fully incorporated.
4. Stir in the RumChata liqueur and peppermint extract.
5. Fold in the crushed candy canes.
6. Spoon the mousse into individual serving cups or a large serving dish.
7. Chill in the refrigerator for at least 2 hours before serving.
Cooking Time: None required! This recipe is best served chilled, so simply refrigerate until ready to serve.
RumChata Peppermint Bark Parfait
RumChata Peppermint Bark Parfait Recipe
Get ready to elevate your holiday desserts with this unique and delicious RumChata Peppermint Bark Parfait! This sweet treat combines the flavors of creamy peppermint ice cream, crunchy chocolate bark, and a hint of rum.
Ingredients:
– 1 pint peppermint ice cream
– 1 cup dark chocolate chips
– 1/4 cup crushed candy canes
– 2 tablespoons RumChata liqueur
– Whipped cream (optional)
Instructions:
1. Scoop the peppermint ice cream into a parfait glass or a tall clear cup.
2. Melt the dark chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.
3. Drizzle the melted chocolate over the ice cream.
4. Sprinkle crushed candy canes on top of the chocolate layer.
5. Drizzle RumChata liqueur over the candy canes (about 1 teaspoon).
6. Top with whipped cream if desired.
7. Repeat the layers one more time, finishing with a layer of chocolate and a sprinkle of candy canes.
Cooking Time: None! This dessert is ready in just a few minutes.
RumChata Peppermint Bark Bread Pudding
Get ready to impress your holiday guests with this unique and delicious bread pudding infused with the flavors of RumChata and peppermint bark. Perfect for a festive dessert or brunch, this recipe combines rich eggnog-soaked bread with crunchy peppermint bark and a hint of rum.
Ingredients:
– 4 cups stale bread, cut into 1-inch cubes
– 1/2 cup RumChata liqueur
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup peppermint bark chips
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, whisk together RumChata, sugar, melted butter, eggs, and vanilla extract.
3. Add bread cubes and stir until evenly coated.
4. Pour mixture into a 9×13-inch baking dish and top with peppermint bark chips.
5. Bake for 35-40 minutes or until golden brown and set.
6. Dust with confectioners’ sugar (optional) before serving.
Cooking Time: 35-40 minutes
RumChata Peppermint Bark Rice Krispie Treats
Get ready to add a twist to the classic Rice Krispie treat with the warm, spicy flavor of RumChata and the refreshing zing of peppermint!
Ingredients:
– 2 cups Rice Krispies cereal
– 1 cup marshmallows
– 1/4 cup RumChata liqueur
– 1 tablespoon unsalted butter
– 1 teaspoon peppermint extract
– Green food coloring (optional)
– White chocolate chips or chopped candy canes for garnish
Instructions:
1. In a large pot, melt the marshmallows and butter over low heat.
2. Remove from heat and stir in RumChata liqueur and peppermint extract until well combined.
3. Add the Rice Krispies cereal to the pot and stir until coated with the marshmallow mixture.
4. Press the mixture into a greased 9×13-inch baking dish.
5. Allow the treats to cool and harden before cutting into bars.
Cooking Time: About 10-15 minutes
Summary
Get ready to make your holiday season merry and bright with these 18 delicious RumChata Peppermint Bark recipes! From sweet treats like truffles, cheesecake bars, and fudge, to drinks like hot chocolate and martinis, there’s something for everyone. Plus, indulge in baked goods like cupcakes, brownies, and cookies, or try your hand at more adventurous desserts like tiramisu and mousse. Whether you’re hosting a party or just want to treat yourself, these recipes are sure to bring joy and cheer to your holiday gatherings.
