Get ready to indulge in the ultimate holiday treat – RumChata Peppermint Bark! This festive combination of creamy liqueur and peppermint bark is a match made in heaven. Whether you’re looking for a sweet and indulgent dessert or a refreshing cocktail, we’ve got you covered with 18 delicious RumChata Peppermint Bark recipes to try this season.
From decadent truffles and spiked hot cocoa to rich cheesecake bars and creamy ice cream, there’s something on this list for everyone. And the best part? Each recipe features the perfect blend of RumChata and peppermint bark to satisfy your cravings.
RumChata Peppermint Bark White Chocolate Truffles
Elevate your holiday party with these unique and delicious truffles infused with the flavors of RumChata, peppermint bark, and white chocolate.
Ingredients:
– 1 cup heavy cream
– 1/2 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1 tablespoon unsalted butter, softened
– 1 teaspoon peppermint extract
– 1/2 cup crushed peppermint bark (or candy canes)
– 1 cup white chocolate chips
– 1/4 cup RumChata liqueur
– Confectioners’ sugar, for dusting
Instructions:
1. In a medium bowl, whip heavy cream and confectioners’ sugar until stiff peaks form.
2. Add softened butter, peppermint extract, and crushed peppermint bark. Mix until combined.
3. Melt white chocolate chips in a double boiler or microwave-safe bowl.
4. Stir RumChata liqueur into melted white chocolate.
5. Fold whipped cream mixture into white chocolate mixture until smooth.
6. Cover and refrigerate for at least 2 hours or overnight.
7. Roll mixture into small balls, then dust with confectioners’ sugar.
Cooking Time: None needed – just chill and enjoy!
Spiked RumChata Peppermint Bark Hot Cocoa
Cozy up with this festive holiday drink that combines the warmth of hot cocoa with the invigorating flavors of peppermint and a hint of rum.
Ingredients:
– 1 cup milk (whole, 2%, or nonfat)
– 2 tablespoons unsweetened cocoa powder
– 2 tablespoons sugar
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 1/4 cup RumChata liqueur
– 1 tablespoon peppermint extract
– Crushed candy canes or peppermint bark for garnish
Instructions:
1. In a medium saucepan, warm the milk over low heat.
2. Add cocoa powder, sugar, and salt. Whisk until smooth.
3. Remove from heat and stir in heavy cream and RumChata liqueur.
4. Add peppermint extract and whisk until combined.
5. Pour into mugs and garnish with crushed candy canes or peppermint bark.
Cooking Time: 10 minutes
Serves: 2-4
RumChata Peppermint Bark Cheesecake Bars
RumChata Peppermint Bark Cheesecake Bars: A holiday twist on classic cheesecake bars, infused with the warmth of RumChata and the coolness of peppermint.
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 confectioners’ sugar
– 1 tsp vanilla extract
– 1/4 cup RumChata liqueur
– 1/4 cup crushed peppermint candies (such as Andes Mints)
– 1 cup white chocolate chips
Instructions:
1. Preheat oven to 350°F. Line an 8-inch square baking dish with parchment paper.
2. Mix crumbs, sugar, and melted butter until combined. Press into the prepared baking dish.
3. Beat cream cheese, confectioners’ sugar, and vanilla extract until smooth. Stir in RumChata liqueur.
4. Pour cheesecake batter over crust. Bake for 25-30 minutes or until set.
5. Melt white chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.
6. Sprinkle crushed peppermint candies on top of cooled cheesecake. Drizzle with melted white chocolate.
Cooking Time: 25-30 minutes
RumChata Peppermint Bark Fudge
Get into the holiday spirit with this unique and delicious fudge recipe, infused with the flavors of RumChata and peppermint. This sweet treat is perfect for gift-giving or enjoying with friends and family.
Ingredients:
– 1 cup (200g) white chocolate chips
– 1/2 cup (120g) milk chocolate chips
– 1/4 cup (60g) unsalted butter
– 1 teaspoon peppermint extract
– 1/2 teaspoon RumChata liqueur
– 12 oz (340g) confectioners’ sugar
– Crushed candy canes or crushed peppermint candies for garnish
Instructions:
1. Line an 8-inch square baking dish with parchment paper.
2. In a medium saucepan, combine white and milk chocolate chips, butter, peppermint extract, and RumChata liqueur. Heat over low heat, stirring until smooth.
3. Remove from heat and stir in confectioners’ sugar until well combined.
4. Pour mixture into prepared baking dish and smooth top.
5. Refrigerate for at least 2 hours or until set.
6. Cut into squares and garnish with crushed candy canes or peppermint candies.
Cooking Time: 2-3 hours (depending on thickness of fudge)
RumChata Peppermint Bark Martini
Elevate your holiday gatherings with this festive and refreshing cocktail. The combination of creamy RumChata, peppermint bark-infused vodka, and crushed candy canes will leave your guests feeling merry and bright.
Ingredients:
– 1 1/2 ounces peppermint bark-infused vodka
– 1/2 ounce RumChata
– 1/2 ounce heavy cream
– 1/4 teaspoon crushed candy canes
– Ice
– Fresh mint leaves for garnish
Instructions:
1. Fill a cocktail shaker with ice.
2. Add the peppermint bark-infused vodka, RumChata, and heavy cream.
3. Shake until chilled and strain into a martini glass.
4. Sprinkle crushed candy canes on top of the martini.
5. Garnish with a fresh mint leaf.
Cooking Time: 0 minutes (just mix and serve!)
RumChata Peppermint Bark Ice Cream
Elevate your holiday dessert game with this unique and delicious RumChata Peppermint Bark Ice Cream recipe. This festive flavor combines the warmth of RumChata with the coolness of peppermint, perfect for a cold winter night.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1/2 teaspoon vanilla extract
– 1/4 cup crushed peppermint bark candies (such as Andes)
– 2 tablespoons RumChata liqueur
Instructions:
1. In a medium bowl, whisk together heavy cream, whole milk, and sugar until dissolved.
2. Stir in melted butter and vanilla extract.
3. Fold in crushed peppermint bark candies and RumChata liqueur.
4. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Freeze for at least 2 hours before serving.
Cooking Time: 20-30 minutes (including churning time)
RumChata Peppermint Bark Cupcakes
These moist and flavorful cupcakes combine the warmth of RumChata with the coolness of peppermint, topped with a crushed candy cane bark. Perfect for holiday gatherings or as a special treat.
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
– 1 cup milk
– 2 large eggs
– 2 tablespoons RumChata liqueur
– 1 teaspoon peppermint extract
– Crushed candy canes for garnish
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, milk, eggs, RumChata, and peppermint extract.
4. Combine wet and dry ingredients; divide among cupcake liners.
5. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely before topping with crushed candy canes.
Cooking Time: 18-20 minutes
RumChata Peppermint Bark Milkshake
Get ready to experience the perfect blend of winter flavors with this indulgent milkshake recipe!
Ingredients:
– 2 scoops of peppermint ice cream
– 1/4 cup of RumChata liqueur
– 1/2 cup of milk
– 1 teaspoon of vanilla extract
– Crushed peppermint bark (optional)
Instructions:
1. In a blender, combine the peppermint ice cream, RumChata liqueur, milk, and vanilla extract.
2. Blend the mixture on high speed until smooth and creamy.
3. Pour the milkshake into a glass and top with crushed peppermint bark, if desired.
4. Serve immediately and enjoy!
Cooking Time: 5 minutes
RumChata Peppermint Bark Tiramisu
Combine the creamy richness of tiramisu with the festive flavors of RumChata and peppermint bark for a unique dessert perfect for the holiday season.
Ingredients:
– 12-16 ladyfingers
– 1 cup strong brewed coffee
– 8 oz mascarpone cheese
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 1 tsp vanilla extract
– 1 cup RumChata liqueur
– 1 cup crushed peppermint bark candies (such as Andes or Ghirardelli)
– Whipped cream and additional peppermint bark for garnish
Instructions:
1. Dip each ladyfinger into the brewed coffee for about 3-5 seconds on each side. They should be soft and pliable.
2. In a large bowl, combine mascarpone cheese, granulated sugar, and softened butter. Mix until smooth.
3. Add vanilla extract and RumChata liqueur to the cheese mixture. Mix well.
4. To assemble, start with a layer of ladyfingers in a 9×13 inch dish. Spread half the cheese mixture over the ladyfingers.
5. Sprinkle crushed peppermint bark candies over the cheese mixture.
6. Repeat the layers, ending with a layer of whipped cream and additional peppermint bark for garnish.
Cooking Time: 4 hours (includes chilling time)
RumChata Peppermint Bark Chocolate Fondue
Add a festive twist to your holiday gatherings with this sweet and boozy chocolate fondue. Perfect for dipping fresh fruit, marshmallows, or even graham crackers.
Ingredients:
– 1 cup (200g) milk chocolate chips
– 1/4 cup (60ml) heavy cream
– 2 tablespoons RumChata liqueur
– 1 teaspoon peppermint extract
– 1/4 cup crushed peppermint bark candies
– Fresh fruit, marshmallows, or graham crackers for dipping
Instructions:
1. In a medium saucepan over low heat, melt the chocolate chips and heavy cream, stirring occasionally.
2. Remove from heat and stir in RumChata liqueur and peppermint extract until well combined.
3. Fold in crushed peppermint bark candies.
4. Transfer the fondue to a serving dish or a warm serving bowl.
5. Serve immediately, or keep warm for up to 2 hours.
Cooking Time: 10-15 minutes
RumChata Peppermint Bark Cookie Dough Dip
Combine the flavors of rich cookie dough with the excitement of peppermint bark and a hint of rum for a festive holiday treat. This creamy dip is perfect for parties or gatherings.
Ingredients:
– 1 (16 oz) container of cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 cup powdered sugar
– 1 teaspoon peppermint extract
– 1/4 teaspoon salt
– 1/2 cup crushed candy canes or peppermint bark bits
– 2 tablespoons RumChata liqueur (or to taste)
– Optional: additional crushed candy canes or peppermint bark for garnish
Instructions:
1. In a large bowl, beat the cream cheese and butter until smooth.
2. Gradually add the powdered sugar, beating until combined.
3. Add the peppermint extract and salt; mix well.
4. Stir in the crushed candy canes or peppermint bark bits.
5. Fold in the RumChata liqueur.
6. Chill for at least 30 minutes to allow flavors to meld.
7. Serve with crackers, cookies, or fruit.
Cooking Time: None
RumChata Peppermint Bark Pancakes
Start your day with a sweet and indulgent twist on traditional pancakes, infused with the flavors of RumChata and peppermint bark. These fluffy pancakes are perfect for the holiday season or any special occasion.
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
– 1/4 cup crushed peppermint bark candies
– Butter or oil 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.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fold in crushed peppermint bark candies.
5. Grease a non-stick skillet or griddle over medium heat.
6. Drop batter by 1/4 cupfuls onto the skillet.
7. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
8. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes
RumChata Peppermint Bark Brownies
Get ready to wow your friends and family with these unique, boozy brownies. Rich, fudgy chocolate meets the spicy warmth of RumChata liqueur and the invigorating zing of peppermint bark – a perfect treat for any holiday gathering.
Ingredients:
– 1 and 1/2 sticks unsalted butter, plus more for greasing
– 2 cups sugar
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup RumChata liqueur
– 1 cup peppermint bark chips, crushed
– Semi-sweet chocolate chips for topping (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease an 8-inch square baking pan.
2. In a medium bowl, whisk together flour, cocoa powder, and baking powder.
3. In a large bowl, combine butter, sugar, eggs, and vanilla extract. Stir until smooth.
4. Add RumChata liqueur and mix well.
5. Gradually add dry ingredients to wet mixture; stir until combined.
6. Fold in crushed peppermint bark chips.
7. Pour batter into prepared pan and top with semi-sweet chocolate chips (if using).
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 Pudding Shots
These creamy pudding shots combine the flavors of RumChata and peppermint bark for a unique and delicious dessert. Perfect for parties or holiday gatherings, these bite-sized treats are sure to be a hit.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup sugar
– 2 tablespoons RumChata liqueur
– 1 teaspoon peppermint extract
– 1/4 cup crushed peppermint bark candies
Instructions:
1. In a medium bowl, whisk together the heavy cream, whole milk, and sugar until the sugar is dissolved.
2. Add the RumChata liqueur and peppermint extract to the mixture and whisk until combined.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
4. Just before serving, stir in the crushed peppermint bark candies.
5. Spoon the pudding into small cups or shot glasses.
Cooking Time: 0 minutes (no cooking required)
RumChata Peppermint Bark Donuts
Elevate your donut game with these sweet and festive treats that combine the flavors of RumChata, peppermint bark, and fluffy donuts.
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
– 1/2 cup peppermint bark chips, crushed
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oil in a deep frying pan to 350°F.
2. In a large bowl, whisk together flour, milk, sugar, yeast, and salt.
3. Add melted butter, RumChata, and crushed peppermint bark chips; mix until smooth.
4. Pipe donut batter into rings; fry for 1-2 minutes or until golden brown.
5. Drain excess oil; dust with confectioners’ sugar.
Cooking Time: 15-20 minutes
RumChata Peppermint Bark Parfait
Add a festive twist to traditional peppermint bark with the warm spices of RumChata. This unique parfait is perfect for holiday gatherings or as a special treat.
Ingredients:
– 1 cup dark chocolate chips
– 1/2 cup white chocolate chips
– 1/4 cup crushed candy canes (peppermint candies)
– 1/2 cup heavy cream
– 2 tablespoons RumChata liqueur
– Whipped cream and additional crushed candy canes for topping (optional)
Instructions:
1. Melt the dark chocolate chips in a double boiler or microwave-safe bowl in 30-second increments, stirring between each interval until smooth.
2. Stir in the white chocolate chips until melted and combined with the dark chocolate.
3. Fold in the crushed candy canes.
4. In a separate bowl, whip the heavy cream until stiff peaks form. Fold in the RumChata liqueur.
5. Layer the chocolate mixture, whipped cream mixture, and additional crushed candy canes (if using) in parfait glasses or tall clear cups. Repeat for desired layers.
6. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 10-15 minutes
RumChata Peppermint Bark Bread Pudding
Combine the warm spices of bread pudding with the festive flavors of peppermint and the richness of RumChata for a unique holiday dessert.
Ingredients:
– 1 loaf stale French baguette, cut into 1-inch cubes
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup milk
– 1/4 cup RumChata liqueur
– 1/4 cup crushed peppermint bark (white and dark chocolate)
– Whipped cream, for serving
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, whisk together sugars, melted butter, eggs, cinnamon, nutmeg, and salt.
3. Add bread cubes and toss until well coated.
4. Pour in milk and RumChata; stir until bread is saturated.
5. Fold in crushed peppermint bark.
6. Pour mixture into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
7. Serve warm with whipped cream, if desired.
Cooking Time: 35-40 minutes
RumChata Peppermint Bark Mousse
A festive twist on classic peppermint bark, this RumChata-infused mousse is perfect for holiday gatherings. With its creamy texture and refreshing flavor, it’s sure to be a hit with your friends and family.
Ingredients:
– 1 cup heavy cream
– 2 tablespoons unsalted butter, softened
– 2 cups confectioners’ sugar
– 2 teaspoons peppermint extract
– 1/4 cup RumChata liqueur
– 1 cup crushed candy canes or peppermint bark (chopped)
Instructions:
1. In a large mixing bowl, whip heavy cream and butter until stiff peaks form.
2. Gradually add confectioners’ sugar and continue whipping until combined.
3. Add peppermint extract and RumChata liqueur; mix until smooth.
4. Fold in crushed candy canes or peppermint bark.
5. Spoon mousse into individual serving cups or a large serving dish.
6. Chill in the refrigerator for at least 2 hours before serving.
Cooking Time: 10 minutes (plus chilling time)
Summary
Get ready to indulge in the festive flavors of the season with these 18 delicious RumChata Peppermint Bark recipes! From sweet treats like truffles, cheesecake bars, and fudge to decadent drinks like hot cocoa and martinis, there’s something for everyone. Whether you’re hosting a holiday party or just looking for a tasty way to get into the spirit, these creative concoctions are sure to impress. So go ahead, get merry and bright with RumChata Peppermint Bark!