1 cup BAILEYS™ Coffee Creamer White Chocolate Peppermint Bark
Coffee Creamer White Chocolate Peppermint Bark
2 Tbsp unsalted butter, melted
¼ cup crushed peppermint candy
For the glaze:
2 cups powdered sugar
6 Tbsp BAILEYS™ Coffee Creamer White Chocolate Peppermint Bark
Preheat oven to 325 degree F. Spray donut pan with baking spray. Set aside.
In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and salt. Mix well then add in eggs, coffee creamer and melted butter. Beat for 1-2 minutes until smooth (batter will be very thick).
Spoon batter in a large resealable plastic bag and snip off the corner. Pipe into greased donut pans (filling each cavity about ½ full). Bake for 11-13 minutes, until donuts spring back when touched.
Remove from oven and cool in pans 5 minutes. Remove from pans and cool completely before adding glaze.
While the donuts are cooling, whisk together the powdered sugar and coffee creamer until smooth. Dip tops of cooled donuts into glaze and allow to set on parchment paper. Sprinkle immediately with crushed peppermint.
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