peppermint bark rumchata recipes
This delightful Peppermint Bark RumChata combines the festive flavors of peppermint and white chocolate with the creaminess of RumChata liqueur. Perfect for holiday gatherings, this treat is simple to make and sure to impress your guests.
Equipment
- 1 double boiler or microwave-safe bowl
- 1 baking sheet
- 1 parchment paper
- 1 rubber spatula
- 1 mixing bowl
- 1 fork or whisk
Ingredients
- 2 cups white chocolate chips 12 oz
- 1/2 cup RumChata liqueur 4 oz
- 1/2 cup crushed peppermint candies about 2 oz
- 1/2 teaspoon peppermint extract
- 1 cup semi-sweet chocolate chips 6 oz
- Additional amount crushed peppermint for topping optional
Instructions
- Line a baking sheet with parchment paper and set it aside.
- In a double boiler or microwave-safe bowl, melt the white chocolate chips over low heat or in 30-second intervals in the microwave, stirring frequently until smooth.
- Once melted, remove the white chocolate from heat and stir in the RumChata liqueur and peppermint extract until well combined.
- Pour the white chocolate mixture onto the prepared baking sheet and spread it into an even layer using a rubber spatula. Sprinkle the crushed peppermint evenly over the top.
- Refrigerate for about 20 minutes or until set.
- Once the white chocolate layer is firm, melt the semi-sweet chocolate chips until smooth.
- Pour the melted semi-sweet chocolate over the top of the white chocolate layer and spread it evenly.
- If desired, sprinkle additional crushed peppermint over the semi-sweet chocolate layer.
- Refrigerate for another 10-15 minutes or until fully set.
- Once set, break or cut into pieces and serve.
Notes
Store the peppermint bark in an airtight container in the refrigerator for up to two weeks.
For a festive touch, you can drizzle some melted white chocolate over the top after adding the semi-sweet chocolate layer.