BY KRISTEN GARRIDO
December 1st is National Peppermint Bark Day! This delicious recipe uses RumChata to add a creamy, spiced kick to a traditional treat.
Follow these simple steps to create your own batch of RumChata peppermint bark and enjoy the festive cheer all season long.
12 oz white chocolate chips ½ cup RumChata 1 tsp vanilla extract 1 cup crushed peppermint candies 1 tsp coconut oil Pinch of salt
In a heatproof bowl, melt the white chocolate chips. You can do this in the microwave in 20-30 second intervals, stirring between or use a double boiler.
Once the white chocolate is fully melted, stir in the RumChata and vanilla extract.
Mix in the coconut oil. This helps to smooth out the chocolate and give it a glossy finish once it sets.
Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the bark from sticking and make it easy to remove once set.
Pour the melted chocolate mixture onto the prepared baking sheet. Spread it out evenly with a spatula to create a thin, even layer of chocolate.
Sprinkle the crushed peppermint candies evenly over the chocolate. Press down gently with your hands to ensure the peppermint sticks to the chocolate.
Place the baking sheet in the refrigerator for about 30-60 minutes, or until the bark has fully hardened and is firm to the touch.
Once the bark is set, remove it from the fridge and break it into irregular pieces using your hands or a sharp knife. Then serve and enjoy!