peppermint bark rumchata recipes
This festive treat combines the delightful flavors of peppermint bark with the creamy sweetness of RumChata. Perfect for holiday gatherings or cozy evenings, this dessert is both indulgent and easy to make.
Equipment
- 1 Baking pan (8x8 inches)
- 1 Double boiler or microwave-safe bowl
- 1 Spatula
- 1 Measuring cups
- 1 Measuring spoons
- 1 Parchment paper
Ingredients
- 12 ounces white chocolate, chopped
- 1 cup RumChata
- 1 teaspoon peppermint extract Customize the level of peppermint flavor by adjusting the amount.
- 1 cup crushed peppermint candies or candy canes
- 6 ounces dark chocolate, chopped
- 1 tablespoon coconut oil Optional, for dark chocolate.
Instructions
- Line the baking pan with parchment paper, leaving some overhang for easy removal later.
- In a double boiler or microwave-safe bowl, melt the white chocolate over low heat.
- Once melted, remove from heat and stir in RumChata and peppermint extract until well combined.
- Pour the white chocolate mixture into the prepared baking pan and spread it evenly with a spatula.
- Sprinkle half of the crushed peppermint on top of the white chocolate layer and press gently to ensure it's embedded.
- In another bowl, melt the dark chocolate with coconut oil (if using) until smooth.
- Pour the melted dark chocolate over the white chocolate layer and spread evenly.
- Sprinkle the remaining crushed peppermint on top of the dark chocolate layer and press gently.
- Refrigerate for at least 2 hours, or until fully set.
- Once set, lift the bark out of the pan using the parchment paper overhang. Cut into pieces and serve.
Notes
You can customize the level of peppermint flavor by adjusting the amount of peppermint extract.
For an extra touch, drizzle additional melted white or dark chocolate over the top before chilling.
Store any leftover bark in an airtight container in the refrigerator for up to a week.