A little nutty and a little bit chewy, these RumChata Dessert Bars are delicious in every way. They’re a layered bar that’s made with Golden Oreos, pecans, brownie mix and white chocolate chips! Every bite gets more delicious and they’re dangerously easy to make. If you love the flavor of RumChata, you’re going to love what it adds to these dessert bars!

RumChata is a cream liqueur. The formula for RumChata includes rum, dairy cream, cinnamon, vanilla, sugar, and other flavorings. Its name is a mix of rum and horchata, and the liqueur is designed to taste like a mixture of the two! That means it’s a fantastic addition to any dessert, adding an extra enhancement.

My family loves these bars because they’re slightly unexpected. You’ve got the rich chocolate flavor from the brownie mix, that’s doubled with the addition of white chocolate chips. Then, the pecans add crunch and the Golden Oreos add vanilla to the mix.

Looking for even more great dessert bar recipes? Here are the top-rated Savvy Mama Lifestyle dessert bars that readers love:

• Maple Whiskey Blondies
• Pumpkin Streusel Dessert Bars
• Cherry Coconut Dessert Bars

RumChata Dessert Bars Recipe

These are so easy to make and all you need is a medium mixing bowl and a 9×13-inch baking dish. They bake up in 40 minutes and you’re not hanging out in the kitchen all day long – doing batches of work – like when you make cookies. Bake them up and slice them!

Why We Love This Recipe So Much

Not only are they simple to make, but they’re easy to tote on-the-go. So I’ll make these dessert bars when I have to bring dessert somewhere. I make these for church potlucks, holiday invites, school bake sales and whenever we’re invited over to a friend’s house. Make them any time of the year, but I think the flavoring is perfect for fall!

How To Keep Your RumChata Dessert Bars Fresh

After your bars have baked and cooled, slice them with a sharp kitchen knife. You can run your knife under hot water for a few minutes and then wipe it off before slicing up the bars. That trick helps get the perfect edges. Then, I like to place my dessert bars in an airtight food storage container. They don’t need to be refrigerated, but keep them away from direct heat to prevent melting.

The RumChata Dessert Bars should stay fresh for 3-4 days, after that I would move them to the freezer, if you aren’t done enjoying them.

Can You Freeze RumChata Dessert Bars?

Yes! These bars freeze so well. Sometimes I’ll make them ahead of time, during the holiday season and freeze them. I bake them in October, freeze them, and we’ll enjoy them in December. The RumChata bars can be frozen for up to three months before tossing. To thaw the bars, you can leave them out on the countertop for several hours until room temperature.

Recipe Substitutions To Try

If you’d like to substitute the chopped pecans for walnuts, you can easily make that change. The Golden Oreos are the best option, but any type of Oreo can be used. I’ve used a mocha Oreo to make these and it’s a unique twist. If you’d like to use sugar substitutes, follow the package directions to use the correct substitution amount.

What You’ll Need From The Grocery Store:

• Unsalted Butter
• Brown Sugar
• Granulated Sugar
• Eggs
• Vanilla Extract
• Salt
• RumChata
• All-Purpose Flour
• Cake Flour
• Baking Powder
• White Chocolate Chips
• Golden Oreos
• Brownie Box (any brand)
• Glazed Pecans (Crushed/Chopped)

How To Make RumChata Dessert Bars

Preheat the oven to 350. Spray a 9×13-inch pan. In a bowl of a stand mixer, add the butter, brown sugar, and sugar mix on medium until creamy. Add eggs, egg yolks, vanilla, and beat until well-combined. Add RumChata and beat to combine.

In a large bowl add flour, salt and baking powder and whisk until just combined. Add the white chocolate chips and gently mix on low until combined.

Evenly spread 3⁄4 of the batter into a greased 9×13 pan. Place a layer of the Oreos on top of the cookie batter.

Prepare the brownie mix as directed. Evenly pour the brownie mixture on top of the Oreo cookie batter. Spoon the rest of the cookie batter on top of the brownie batter. Lightly press the cookie dough into the brownie batter.

Sprinkle the glazed pecans all over the cookie batter. Bake for 40 minutes, or until the top is set and an inserted toothpick comes out clean. Cool fully in the baking pan. Cut into 2-inch pieces and enjoy!