18 Delicious RumChata Peppermint Bark Recipes Sweet

You’re in for a treat! As the holiday season wraps us in its festive cheer, there’s no better way to sweeten the deal than with 18 Delicious RumChata Peppermint Bark Recipes. Perfect for home cooks looking to add a dash of joy to their dessert table, these recipes blend the creamy warmth of RumChata with the cool zest of peppermint. Ready to dazzle your taste buds? Let’s dive in!

RumChata Peppermint Bark White Chocolate Delight

Captivating the essence of holiday cheer, this RumChata Peppermint Bark White Chocolate Delight combines creamy, spiced rum flavors with the cool, refreshing bite of peppermint, all enveloped in luxurious white chocolate. Perfect for festive gatherings or a cozy night in, this dessert is a symphony of flavors that dances on the palate.

Ingredients

• 1 cup white chocolate chips (I love Ghirardelli for their smooth melt)
• 1/2 cup RumChata (chilled for a more pronounced flavor)
• 1/2 cup crushed peppermint candies (plus extra for garnish)
• 1 tbsp coconut oil (helps in achieving a silky texture)
• 1 tsp vanilla extract (pure extract makes all the difference)

Instructions

1. Line a baking sheet with parchment paper, ensuring it’s smooth to avoid wrinkles in your bark.
2. In a double boiler over medium heat, combine white chocolate chips and coconut oil, stirring constantly until fully melted and smooth, about 5 minutes.
3. Remove from heat and quickly stir in the vanilla extract and RumChata until the mixture is homogenous. Tip: Work swiftly to prevent the chocolate from seizing.
4. Pour the mixture onto the prepared baking sheet, spreading it evenly with a spatula to about 1/4 inch thickness.
5. Sprinkle the crushed peppermint candies evenly over the top, gently pressing them into the chocolate. Tip: For a decorative touch, reserve some candies to sprinkle lightly after the bark sets for a varied texture.
6. Chill in the refrigerator for at least 2 hours, or until completely set. Tip: For quicker setting, place in the freezer for 30 minutes, but don’t forget it!
7. Once set, break the bark into irregular pieces for a rustic look or cut into squares for a more polished presentation.

Melt-in-your-mouth white chocolate paired with the creamy, spiced undertones of RumChata and the crisp freshness of peppermint makes this bark irresistibly decadent. Serve atop a dessert platter or package in clear bags tied with ribbon for a thoughtful homemade gift.

Creamy RumChata Peppermint Bark Fudge

Elegantly blending the creamy warmth of RumChata with the crisp, refreshing bite of peppermint, this fudge is a festive twist on a classic confection. Perfect for holiday gatherings or as a decadent treat to brighten a chilly evening, it’s a delightful fusion of flavors that promises to enchant.

Ingredients

• 3 cups white chocolate chips (I find Ghirardelli melts the smoothest)
• 1 cup RumChata (chilled for a richer flavor)
• 1/2 cup crushed peppermint candies (plus extra for garnish)
• 1/4 cup heavy cream (room temperature blends better)
• 1 tsp pure vanilla extract (my secret for depth)

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a medium saucepan, combine white chocolate chips, RumChata, and heavy cream over low heat. Stir constantly until the mixture is smooth and fully combined, about 5 minutes.
3. Remove from heat and stir in vanilla extract and crushed peppermint candies until evenly distributed.
4. Pour the mixture into the prepared pan, using a spatula to spread it evenly.
5. Sprinkle additional crushed peppermint candies on top for garnish and a bit of crunch.
6. Refrigerate for at least 4 hours, or until the fudge is firm to the touch.
7. Using the parchment overhang, lift the fudge out of the pan and cut into 1-inch squares.

Silky and rich with a playful peppermint crunch, this fudge is a textural dream. Serve it on a vintage platter for a touch of nostalgia, or package it in clear bags tied with ribbon for heartfelt holiday gifts.

RumChata Infused Peppermint Bark Cookies

Savory and sweet collide in these RumChata Infused Peppermint Bark Cookies, a festive treat that marries the creamy warmth of RumChata with the crisp, refreshing bite of peppermint bark. Perfect for holiday gatherings or a cozy night in, these cookies are sure to impress with their unique flavor profile and elegant appearance.

Ingredients

• 1 cup unsalted butter, softened (I find that room temperature butter blends more smoothly)
• 1 cup granulated sugar (for that perfect sweetness)
• 1/2 cup brown sugar, packed (adds a lovely depth of flavor)
• 2 large eggs (room temperature eggs incorporate better)
• 1/4 cup RumChata (the star of the show, adding a creamy, spiced flavor)
• 3 cups all-purpose flour (the foundation of our cookies)
• 1 tsp baking soda (for the perfect rise)
• 1/2 tsp salt (to balance the sweetness)
• 1 cup white chocolate chips (for a melty, sweet contrast)
• 1/2 cup crushed peppermint bark (the festive crunch we adore)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the RumChata until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until incorporated. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Fold in the white chocolate chips and crushed peppermint bark, distributing them evenly throughout the dough.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Tip: For uniformly sized cookies, use a cookie scoop.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden but the centers are still soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Perfectly balanced, these cookies offer a delightful contrast between the soft, chewy center and the crisp edges, with bursts of creamy white chocolate and refreshing peppermint. Serve them alongside a glass of cold milk or a warm cup of coffee for a truly indulgent experience.

Spiked RumChata Peppermint Bark Hot Chocolate

Heavenly and indulgent, this Spiked RumChata Peppermint Bark Hot Chocolate is the epitome of winter comfort with a spirited twist. Perfect for sipping by the fire, its rich cocoa base, creamy RumChata, and refreshing peppermint bark create a symphony of flavors that dance on the palate.

Ingredients

• 2 cups whole milk (for the creamiest texture, I swear by organic whole milk)
• 1/2 cup heavy cream (this adds a luxurious richness that’s irresistible)
• 1/4 cup unsweetened cocoa powder (I prefer Dutch-processed for its deep flavor)
• 1/4 cup granulated sugar (adjust slightly if you like it less sweet)
• 1/2 tsp vanilla extract (pure vanilla makes all the difference)
• 1/2 cup RumChata (the star that brings warmth and spice)
• 1/2 cup crushed peppermint bark (homemade or store-bought, but ensure it’s finely crushed)
• Whipped cream and extra crushed peppermint bark for garnish (because presentation is key)

Instructions

1. In a medium saucepan over medium heat, combine the whole milk and heavy cream, heating until just simmering—about 5 minutes. Stir occasionally to prevent a skin from forming.
2. Whisk in the cocoa powder and granulated sugar until fully dissolved and the mixture is smooth, about 2 minutes. Tip: Sifting the cocoa powder beforehand prevents lumps.
3. Remove from heat and stir in the vanilla extract and RumChata. Tip: Adding alcohol off the heat preserves its flavor and potency.
4. Divide the hot chocolate among mugs, then top each with a generous dollop of whipped cream and a sprinkle of crushed peppermint bark. Tip: For an extra festive touch, rim the mugs with additional crushed peppermint bark before pouring.

Unbelievably creamy with a perfect balance of chocolatey depth and peppermint freshness, this hot chocolate is a decadent treat. Serve it in clear glass mugs to showcase the layers, or add a cinnamon stick stirrer for an aromatic hint that complements the RumChata beautifully.

RumChata Peppermint Bark Cheesecake Bars

Fusing the creamy allure of cheesecake with the festive spark of peppermint and the warm embrace of RumChata, these bars are a holiday masterpiece. Perfect for those who cherish the blend of rich flavors and textures, they promise to be the star of any dessert table.

Ingredients

• 1 1/2 cups graham cracker crumbs (I love the slight honeyed sweetness they bring)
• 1/2 cup unsalted butter, melted (extra virgin olive oil is my go-to, but butter wins here for richness)
• 24 oz cream cheese, softened to room temperature (this ensures a silky smooth filling)
• 3/4 cup granulated sugar (for that perfect sweetness balance)
• 1/4 cup RumChata (the secret ingredient that adds a cozy, spiced depth)
• 2 large eggs (room temp eggs here blend more seamlessly)
• 1 tsp pure vanilla extract (always opt for pure for the best flavor)
• 1/2 cup crushed peppermint candies (plus extra for garnish, because why not?)
• 4 oz white chocolate, melted (for drizzling, because presentation matters)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, mix graham cracker crumbs and melted butter until well combined. Press firmly into the bottom of the prepared pan to form an even crust.
3. Bake the crust for 10 minutes, then let it cool slightly. This step ensures a crisp base that won’t get soggy.
4. In a large bowl, beat the cream cheese and sugar together until smooth. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
5. Add RumChata, eggs, and vanilla extract to the cream cheese mixture, beating until just combined. Overmixing can introduce too much air, leading to cracks.
6. Fold in the crushed peppermint candies gently, reserving some for topping.
7. Pour the filling over the cooled crust, smoothing the top with a spatula.
8. Bake for 35-40 minutes, or until the edges are set but the center still has a slight jiggle. Tip: A water bath can prevent cracks, but it’s optional.
9. Let the cheesecake cool completely in the pan on a wire rack, then refrigerate for at least 4 hours, preferably overnight.
10. Before serving, drizzle with melted white chocolate and sprinkle with reserved peppermint candies.

Unveiling these bars reveals a creamy, dreamy texture with a delightful crunch from the peppermint. The RumChata subtly elevates the flavor, making each bite a complex dance of sweet, spicy, and cool. Serve them chilled, with a dusting of cocoa powder for an extra touch of elegance.

Easy RumChata Peppermint Bark Truffles

Whisking together the festive flavors of the holiday season, these Easy RumChata Peppermint Bark Truffles are a decadent treat that marries the creamy warmth of RumChata with the cool, crisp bite of peppermint. Perfect for gifting or as a luxurious finish to your holiday dinners, these truffles are as delightful to make as they are to devour.

Ingredients

• 1 cup white chocolate chips (I find Ghirardelli melts the smoothest)
• 1/2 cup RumChata (chilled for a richer flavor)
• 1/4 cup crushed peppermint candies (plus extra for garnish)
• 1 tbsp unsalted butter (room temperature for easier mixing)
• 1/2 tsp peppermint extract (for that extra minty kick)

Instructions

1. In a microwave-safe bowl, combine white chocolate chips and butter. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
2. Gradually stir in the chilled RumChata into the melted chocolate mixture until well combined. The mixture will thicken slightly.
3. Add the crushed peppermint candies and peppermint extract to the mixture, stirring until evenly distributed.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to roll into balls.
5. Using a small cookie scoop or a teaspoon, form the mixture into 1-inch balls. Roll each ball in the extra crushed peppermint candies for garnish.
6. Place the truffles on a parchment-lined baking sheet and refrigerate for another 30 minutes to set.

Yieldingly rich and creamy, these truffles boast a perfect balance of sweet and minty flavors, with a texture that melts luxuriously in your mouth. Serve them atop a dessert plate with a dusting of cocoa powder for an extra touch of elegance, or package them in a decorative box for a heartfelt homemade gift.

RumChata Peppermint Bark Ice Cream

Holiday gatherings call for desserts that dazzle, and this RumChata Peppermint Bark Ice Cream is a showstopper that blends creamy indulgence with a festive crunch.

Ingredients

• 2 cups heavy cream (chilled for best results)
• 1 cup whole milk (I find organic adds a richer flavor)
• 3/4 cup granulated sugar (for that perfect sweetness)
• 1/2 cup RumChata (the star that brings warmth and spice)
• 1 tsp pure vanilla extract (always my secret weapon)
• 1/2 cup crushed peppermint bark (homemade or store-bought, but extra chunks are a must)
• 1/4 tsp salt (just a pinch to balance the flavors)

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, RumChata, vanilla extract, and salt until the sugar is completely dissolved.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
3. Gently fold in the crushed peppermint bark during the last 2 minutes of churning to distribute evenly without overmixing.
4. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm. A tip: press a piece of parchment paper directly onto the surface to prevent ice crystals.
5. For serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly, making it easier to scoop.

Velvety smooth with a playful crunch, this ice cream is a delightful contrast of textures. Serve it in chilled glasses for an elegant touch or alongside warm brownies for a decadent dessert duo.

Homemade RumChata Peppermint Bark Candy

Venture into the festive spirit with this Homemade RumChata Peppermint Bark Candy, a delightful concoction that marries the creamy warmth of RumChata with the crisp, refreshing bite of peppermint. Perfect for holiday gatherings or as a luxurious treat to savor during the chilly evenings, this recipe promises to elevate your candy-making game.

Ingredients

• 2 cups white chocolate chips (I find Ghirardelli melts the smoothest)
• 1/2 cup RumChata (chilled for a more pronounced flavor)
• 1 tsp peppermint extract (ensure it’s pure for the best aroma)
• 1/2 cup crushed peppermint candies (I like to use a mix of red and white for a festive look)
• 1 tbsp coconut oil (unrefined adds a subtle tropical note)

Instructions

1. Line a baking sheet with parchment paper, ensuring it’s flat to avoid uneven layers.
2. In a double boiler over medium heat, combine white chocolate chips and coconut oil, stirring constantly until fully melted and smooth, about 5 minutes.
3. Remove from heat and gently stir in the RumChata and peppermint extract until the mixture is homogenous. Tip: Work quickly to prevent the chocolate from seizing.
4. Pour the mixture onto the prepared baking sheet, using a spatula to spread it evenly to about 1/4 inch thickness.
5. Sprinkle the crushed peppermint candies evenly over the top, lightly pressing them into the chocolate to adhere. Tip: For a cleaner break, score the bark lightly with a knife before it fully sets.
6. Allow the bark to set at room temperature for at least 2 hours, or refrigerate for 1 hour for quicker results. Tip: If refrigerating, let it come to room temperature before serving to enhance the flavors.
7. Once set, break the bark into pieces of desired size.

Best enjoyed when the flavors have melded beautifully, offering a creamy texture with a satisfying crunch from the peppermint. Serve atop a dessert platter or package in decorative boxes for a thoughtful homemade gift.

RumChata Peppermint Bark Milkshake

Savory and sweet collide in this decadent RumChata Peppermint Bark Milkshake, a festive treat that marries the creamy warmth of RumChata with the cool, crisp notes of peppermint bark. Perfect for holiday gatherings or a cozy night in, this milkshake is a delightful twist on seasonal flavors.

Ingredients

• 2 cups vanilla ice cream (I always opt for a high-quality, creamy vanilla to ensure a rich base)
• 1/2 cup RumChata (the star of the show, adding a smooth, cinnamon-kissed creaminess)
• 1/4 cup crushed peppermint bark (homemade or store-bought, but I love the extra crunch of homemade)
• 1/2 cup whole milk (for that perfect, sippable consistency)
• Whipped cream and additional crushed peppermint bark for garnish (because presentation is key)

Instructions

1. In a blender, combine the vanilla ice cream, RumChata, crushed peppermint bark, and whole milk.
2. Blend on high speed for 30 seconds, or until the mixture is smooth and homogenous. Tip: If the shake is too thick, add milk a tablespoon at a time until desired consistency is reached.
3. Pour the milkshake into a chilled glass to keep it cool longer. Tip: Running the glass under cold water before pouring adds an extra chill.
4. Top with a generous swirl of whipped cream and a sprinkle of crushed peppermint bark for a festive finish. Tip: For an elegant touch, drizzle the inside of the glass with chocolate syrup before adding the milkshake.

As you take the first sip, the velvety smoothness of the RumChata melds beautifully with the refreshing burst of peppermint, creating a harmonious blend that’s both indulgent and invigorating. Serve with a candy cane stirrer for an extra dash of holiday cheer.

RumChata Peppermint Bark Pancakes

Unveiling a festive twist on breakfast, these RumChata Peppermint Bark Pancakes blend creamy, spiced warmth with cool, minty chocolate for a holiday-inspired treat that dazzles any morning.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for consistent results)
• 2 tbsp granulated sugar (for that perfect hint of sweetness)
• 1 tsp baking powder (aluminum-free gives a cleaner taste)
• 1/2 tsp baking soda (to ensure fluffy pancakes every time)
• 1/4 tsp salt (I prefer fine sea salt for its delicate texture)
• 1 cup RumChata (the star ingredient that brings warmth and spice)
• 1 large egg (room temperature blends more smoothly into the batter)
• 2 tbsp unsalted butter, melted (plus extra for greasing the pan)
• 1/2 tsp peppermint extract (for that refreshing minty kick)
• 1/2 cup crushed peppermint bark (I like to reserve some for garnish)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
2. In another bowl, beat the egg lightly, then mix in the RumChata, melted butter, and peppermint extract.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. A few lumps are okay; overmixing leads to tough pancakes.
4. Heat a non-stick skillet over medium heat (325°F is ideal) and lightly grease with butter.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Sprinkle crushed peppermint bark onto the wet batter immediately.
6. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip carefully.
7. Cook for another 1-2 minutes until golden brown and cooked through. Adjust heat as needed to prevent burning.
8. Repeat with the remaining batter, greasing the skillet as needed.

Delightfully fluffy with a creamy interior, these pancakes offer a symphony of flavors—spiced RumChata, cool peppermint, and rich chocolate. Serve stacked high with a drizzle of RumChata syrup and a sprinkle of extra peppermint bark for an indulgent breakfast centerpiece.

Decadent RumChata Peppermint Bark Brownies

These Decadent RumChata Peppermint Bark Brownies are the epitome of holiday indulgence, blending the creamy warmth of RumChata with the crisp, refreshing bite of peppermint bark. Perfect for sharing or savoring solo, they’re a festive twist on the classic brownie that’s sure to dazzle at any gathering.

Ingredients

• 1 cup unsalted butter (I always use European-style for its richer flavor)
• 2 cups granulated sugar (for that perfect sweetness balance)
• 4 large eggs (room temperature eggs blend more smoothly into the batter)
• 1 tsp pure vanilla extract (the real deal makes all the difference)
• 1 cup all-purpose flour (sifted to ensure a light, airy texture)
• 3/4 cup cocoa powder (I prefer Dutch-processed for its deep chocolatey notes)
• 1/2 tsp salt (just a pinch to enhance all the flavors)
• 1/2 cup RumChata (for a hint of cinnamon and cream)
• 1 cup crushed peppermint bark (the star of the show, adding crunch and coolness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium saucepan over low heat, melt the butter, then whisk in the sugar until fully combined. Tip: Don’t rush this step; a smooth mixture ensures a fudgy texture.
3. Remove the saucepan from heat and beat in the eggs one at a time, followed by the vanilla extract. Tip: Adding eggs one by one prevents the mixture from curdling.
4. Sift together the flour, cocoa powder, and salt, then gently fold into the wet ingredients until just combined. Overmixing can lead to tough brownies.
5. Stir in the RumChata until the batter is uniformly creamy, then fold in the crushed peppermint bark, reserving a handful for topping.
6. Pour the batter into the prepared pan, smoothing the top with a spatula, and sprinkle with the reserved peppermint bark.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The key to perfect brownies is slightly underbaking them for that gooey center.
8. Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang and cutting into squares.

Here’s how these brownies stand out: the RumChata infuses them with a subtle, spiced creaminess, while the peppermint bark offers a delightful contrast in texture and temperature. Serve them chilled for an extra refreshing bite, or slightly warmed to accentuate the RumChata’s warmth.

RumChata Peppermint Bark Cupcakes

Just when you thought holiday desserts couldn’t get any more indulgent, these RumChata Peppermint Bark Cupcakes come along to prove otherwise. Combining the creamy, cinnamon-kissed flavors of RumChata with the cool, refreshing crunch of peppermint bark, these cupcakes are a festive masterpiece that’s sure to dazzle at any winter gathering.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1 cup granulated sugar (for that perfect sweetness)
• 1/2 cup unsalted butter, room temperature (softened butter blends more smoothly)
• 2 large eggs, room temperature (they incorporate better when not cold)
• 1/2 cup RumChata (the star of the show, adding a rich, spiced flavor)
• 1/4 cup whole milk (for a moist, tender crumb)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/2 tsp baking powder (helps the cupcakes rise beautifully)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1 cup crushed peppermint bark (for that festive crunch and cool minty finish)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Alternately add the flour mixture (flour, baking powder, salt) and the RumChata-milk mixture to the butter mixture, beginning and ending with the flour. Tip: Mix just until combined to avoid overworking the batter.
5. Fold in 1/2 cup of the crushed peppermint bark into the batter.
6. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
8. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Once cooled, sprinkle the remaining crushed peppermint bark over the top of each cupcake for garnish.

Light as air yet rich in flavor, these cupcakes offer a delightful contrast between the creamy RumChata-infused cake and the crisp peppermint bark topping. Serve them at your next holiday party with a glass of cold milk or a warm cup of coffee to complement their spiced sweetness.

RumChata Peppermint Bark Mousse

Nothing heralds the holiday season quite like the indulgent combination of creamy RumChata and crisp peppermint, elegantly layered into a dessert that’s as festive as it is flavorful. This RumChata Peppermint Bark Mousse is a luxurious treat that marries the warmth of cinnamon-spiced rum cream with the cool, refreshing bite of peppermint, creating a dessert that’s both sophisticated and irresistibly comforting.

Ingredients

• 1 cup heavy cream (chilled, for that perfect whip)
• 1/2 cup RumChata (the star that brings warmth and spice)
• 1/4 cup powdered sugar (sifted, to avoid lumps)
• 1/2 tsp peppermint extract (pure extract for that vibrant flavor)
• 1/2 cup crushed peppermint bark (plus extra for garnish, because more is merrier)
• 1/4 tsp vanilla extract (a dash to round out the flavors)

Instructions

1. In a large mixing bowl, combine the heavy cream, RumChata, powdered sugar, peppermint extract, and vanilla extract. Tip: Chill your bowl and beaters for 10 minutes before whipping to ensure the cream whips up beautifully.
2. Using an electric mixer on medium-high speed, whip the mixture until stiff peaks form, about 3-4 minutes. Tip: Don’t overbeat, or you’ll risk making butter!
3. Gently fold in the crushed peppermint bark with a spatula, reserving a tablespoon for garnish. Tip: Folding maintains the mousse’s light, airy texture.
4. Divide the mousse evenly among serving glasses, then chill in the refrigerator for at least 1 hour to set.
5. Before serving, sprinkle the reserved crushed peppermint bark on top for a festive finish.

Yielded is a mousse that’s luxuriously smooth with a playful crunch, offering a harmonious blend of spicy, sweet, and minty notes. Serve it in elegant glasses for a dinner party dessert, or enjoy it as a decadent treat by the fireplace—the perfect end to any holiday gathering.

RumChata Peppermint Bark Pie

This season, elevate your dessert game with a creation that marries the creamy warmth of RumChata with the crisp, refreshing bite of peppermint in a pie that’s as delightful to look at as it is to devour. Perfect for holiday gatherings or a cozy night in, this RumChata Peppermint Bark Pie is a showstopper that promises to enchant with every slice.

Ingredients

• 1 1/2 cups graham cracker crumbs (I find that blitzing them in a food processor gives the perfect texture)
• 1/2 cup unsalted butter, melted (extra virgin olive oil is my go-to for a richer flavor)
• 1/4 cup granulated sugar (a little extra never hurt)
• 1 1/2 cups RumChata (chilled works best for a smoother blend)
• 1 cup heavy cream (cold, for peaks that hold their shape)
• 1/2 cup crushed peppermint candies (plus more for garnish)
• 1 tsp pure vanilla extract (the real deal makes all the difference)
• 8 oz white chocolate, chopped (quality matters here)

Instructions

1. Preheat your oven to 350°F (175°C) to prepare for baking the crust.
2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
3. Press the mixture firmly into a 9-inch pie dish, ensuring an even layer on the bottom and up the sides. Bake for 10 minutes, then let cool completely. Tip: Chilling the crust in the fridge for 30 minutes before baking can prevent shrinking.
4. In a large bowl, whip the heavy cream until stiff peaks form. Gently fold in the RumChata, vanilla extract, and half of the crushed peppermint candies.
5. Pour the filling into the cooled crust, smoothing the top with a spatula. Sprinkle the remaining peppermint candies over the top. Tip: For a cleaner cut, chill the pie for at least 4 hours before serving.
6. In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring between each, until smooth. Drizzle over the pie before serving. Tip: A piping bag can give you more control over the chocolate drizzle.

Melt-in-your-mouth creamy meets a satisfying crunch in every bite of this RumChata Peppermint Bark Pie. The contrast of flavors and textures makes it a memorable dessert that’s as festive as it is delicious. Serve it with a dusting of cocoa powder or a side of vanilla bean ice cream to complement its rich profile.

RumChata Peppermint Bark Donuts

Zesty and indulgent, these RumChata Peppermint Bark Donuts are a festive twist on a classic treat, blending the creamy warmth of RumChata with the cool, crisp bite of peppermint bark. Perfect for holiday gatherings or a cozy winter morning, these donuts are sure to dazzle with their rich flavors and elegant presentation.

Ingredients

• 2 cups all-purpose flour (I always sift mine for extra lightness)
• 1/2 cup granulated sugar (for that perfect sweetness)
• 1 tbsp baking powder (the fresher, the better)
• 1/2 tsp salt (I like using sea salt for a subtle depth)
• 1/2 cup RumChata (chilled, to keep the batter cool)
• 1/4 cup whole milk (room temperature blends smoother)
• 1 large egg (room temperature, as always)
• 2 tbsp unsalted butter, melted (extra creamy is my preference)
• 1 tsp vanilla extract (pure, for the best flavor)
• 1/2 cup crushed peppermint bark (plus extra for garnish)
• 1 cup white chocolate chips (melted, for drizzling)

Instructions

1. Preheat your oven to 350°F and lightly grease a donut pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, mix the RumChata, milk, egg, melted butter, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing leads to tough donuts.
5. Stir in the crushed peppermint bark, distributing evenly throughout the batter.
6. Pipe or spoon the batter into the prepared donut pan, filling each mold about 3/4 full.
7. Bake for 10-12 minutes, or until the donuts spring back when lightly touched.
8. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack.
9. Once cooled, drizzle with melted white chocolate and sprinkle with additional peppermint bark for a festive touch.

The donuts boast a tender crumb, with the RumChata adding a velvety richness that pairs beautifully with the crunchy peppermint bark. Serve them on a vintage cake stand for an extra touch of elegance, or package them in clear bags tied with ribbon for a charming holiday gift.

RumChata Peppermint Bark Smoothie

Heralding the festive season with a twist, this RumChata Peppermint Bark Smoothie blends creamy indulgence with a refreshing minty kick, perfect for sipping under the mistletoe or as a decadent dessert alternative.

Ingredients

• 1 cup RumChata – for that creamy, cinnamon-spiced base that’s irresistibly smooth.
• 1/2 cup peppermint schnapps – my secret for a bold mint flavor that doesn’t overpower.
• 2 cups vanilla ice cream – slightly softened for easier blending, I always keep mine out for about 5 minutes before starting.
• 1/4 cup crushed peppermint candies – plus extra for garnishing, because who can resist that festive crunch?
• 1 cup ice cubes – to chill the smoothie to perfection without diluting the flavors.
• Whipped cream – for topping, and let’s be honest, the more the merrier.

Instructions

1. In a blender, combine the RumChata, peppermint schnapps, vanilla ice cream, crushed peppermint candies, and ice cubes.
2. Blend on high speed for 45 seconds, or until the mixture is smooth and no ice chunks remain. Tip: If the smoothie is too thick, add a splash of milk to reach your desired consistency.
3. Pour the smoothie into two chilled glasses, filling them about three-quarters full to leave room for toppings.
4. Generously top each glass with whipped cream, then sprinkle with the extra crushed peppermint candies for a festive touch. Tip: For an extra minty flavor, drizzle a little peppermint syrup over the whipped cream.
5. Serve immediately with a straw and a spoon to enjoy every layer. Tip: For an adult-only version, adjust the amount of peppermint schnapps to taste, but remember, the flavors will intensify as the smoothie sits.

This smoothie boasts a velvety texture with a playful contrast between the cool mint and warm cinnamon notes, making it a standout at any holiday gathering. Try serving it in a sugar-rimmed glass for an extra sweet surprise that delights with every sip.

RumChata Peppermint Bark Pudding

Zesty and indulgent, this RumChata Peppermint Bark Pudding is a festive twist on a classic dessert, blending creamy richness with a refreshing peppermint finish. Perfect for holiday gatherings or a cozy night in, it’s a dessert that promises to delight with every spoonful.

Ingredients

• 2 cups whole milk (for that creamy texture we all love)
• 1/2 cup heavy cream (because why not make it extra indulgent?)
• 1/2 cup RumChata (the star of the show, adding a hint of cinnamon and vanilla)
• 1/2 cup crushed peppermint bark (I like to use a mix of dark and white chocolate for contrast)
• 1/4 cup granulated sugar (just the right amount of sweetness)
• 3 tbsp cornstarch (this is my secret to the perfect pudding consistency)
• 1 tsp vanilla extract (always pure for the best flavor)
• A pinch of salt (to balance the sweetness)

Instructions

1. In a medium saucepan, whisk together the milk, heavy cream, RumChata, sugar, cornstarch, and salt over medium heat until smooth.
2. Continue to cook, stirring constantly, until the mixture thickens and begins to bubble, about 5-7 minutes. Tip: A silicone whisk prevents scratching your pan and ensures a smooth pudding.
3. Remove from heat and stir in the vanilla extract and half of the crushed peppermint bark, reserving the rest for topping.
4. Pour the pudding into serving dishes and chill in the refrigerator for at least 2 hours, or until set. Tip: Covering the surface with plastic wrap prevents a skin from forming.
5. Before serving, sprinkle the remaining crushed peppermint bark on top for a festive crunch. Tip: For an extra touch, drizzle with melted chocolate or add a dollop of whipped cream.

Buttery smooth with a playful crunch, this pudding is a symphony of flavors and textures. Serve it in elegant glassware to showcase its layers, or as a decadent topping for your favorite cake.

RumChata Peppermint Bark Cake

Venturing into the realm of holiday desserts, this RumChata Peppermint Bark Cake is a decadent symphony of creamy, minty, and chocolatey flavors, perfectly balanced with a hint of cinnamon warmth. It’s a festive showstopper that marries the comforting richness of RumChata with the crisp, refreshing bite of peppermint bark, creating a dessert that’s as visually stunning as it is delicious.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter cake texture)
• 1 cup granulated sugar (for that perfect sweetness)
• 1/2 cup unsalted butter, softened (room temperature blends smoother)
• 3 large eggs (room temperature eggs incorporate better)
• 1/2 cup RumChata (the star ingredient that adds a unique flavor)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/2 tsp peppermint extract (for that refreshing minty kick)
• 1/2 cup crushed peppermint bark (plus extra for garnish)
• 1 tsp baking powder (for the perfect rise)
• 1/2 tsp salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. This ensures your cake doesn’t stick and bakes evenly.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. This step is crucial for a tender cake.
3. Add the eggs one at a time, beating well after each addition. Room temperature eggs blend more smoothly, preventing the batter from curdling.
4. Stir in the RumChata, vanilla extract, and peppermint extract until fully incorporated. The alcohol in the RumChata will bake off, leaving behind its signature flavor.
5. In a separate bowl, whisk together the sifted flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until combined. Overmixing can lead to a dense cake.
6. Fold in the crushed peppermint bark gently to distribute it evenly throughout the batter.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This prevents the cake from breaking.
9. Once cooled, garnish with additional crushed peppermint bark for an extra minty crunch and visual appeal.

Delight in the moist, rich texture of this cake, where the warmth of RumChata meets the cool, crisp peppermint bark in every bite. Serve it as the centerpiece of your holiday table or slice it into elegant portions for a festive dessert platter.

Conclusion

Kickstart your holiday baking with these 18 irresistible RumChata Peppermint Bark recipes that promise to delight your taste buds and impress your guests. Whether you’re a seasoned baker or trying your hand at something new, there’s a recipe here for everyone. Don’t forget to leave a comment with your favorite, and share the sweetness by pinning this article on Pinterest. Happy baking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.