I’ll never forget the first time I made Peppermint Bark Cake Pops – it was one of those happy kitchen accidents that turned into a family tradition. I’d been craving that perfect holiday combo of rich chocolate and cool peppermint, but wanted something more fun than plain bark. As I mixed crumbled cake with peppermint frosting, my kitchen filled with that magical Christmas scent – vanilla, cocoa, and just a hint of minty freshness. When I dipped those little balls in white chocolate and showered them with crushed candy canes, my kids’ eyes lit up like… well, Christmas lights! Now we make them every December, wrapping them in cellophane with red ribbons for neighbors and teachers. There’s something about holding these festive little bites on a stick that makes everyone feel like a kid again.
Why You’ll Love These Peppermint Bark Cake Pops
Trust me, these little bites of holiday joy will become your new favorite tradition! Here’s why:
- So easy to make – Even if you’ve never made cake pops before, this recipe walks you through every step. The boxed cake mix keeps it simple, but the peppermint twist makes them taste totally homemade.
- Party perfect – They’re the ideal finger food for holiday gatherings. No plates needed, just grab and enjoy! I always make extra because they disappear fast at cookie exchanges.
- Kid-approved magic – My little ones love helping crush the peppermints and roll the cake balls. The popsicle stick makes them extra fun to eat too!
- Thoughtful gifts – Tied with a ribbon in cellophane bags, they make the sweetest presents for teachers, neighbors, or coworkers. Way more personal than a store-bought box of chocolates!
The best part? That irresistible combo of rich chocolate cake and cool peppermint crunch. It’s like your favorite peppermint bark, but even more fun to eat. One bite and you’ll be hooked!
Ingredients for Peppermint Bark Cake Pops
Here’s everything you’ll need to make these festive little pops of joy! I like to gather all my ingredients first—nothing worse than realizing mid-recipe that you’re out of peppermint extract. Trust me, I’ve been there!
- 1 box white cake mix – Plus whatever additional ingredients it calls for (usually eggs, water, and oil)
- 2-3 tbsp vegetable oil – For thinning the candy coating (you’ll thank me later when dipping goes smoothly)
- 1/4 cup crushed peppermint candy – Crush these into small pieces (I use a rolling pin or pulsing in a food processor)
- 1/3 tsp peppermint extract – Just enough to get that perfect holiday flavor without overpowering
- 1 can vanilla frosting – Store-bought works great here—this isn’t gourmet, it’s pure holiday happiness!
- 12 oz peppermint candy coating – The white chocolate kind works beautifully for that classic peppermint bark look
That’s it! Simple and sweet—just like these pops. If you’re looking for another easy holiday treat, try my no-bake Oreo balls too—they’re equally addictive!
How to Make Peppermint Bark Cake Pops
Okay, let’s get to the fun part—making these adorable peppermint pops! I promise it’s easier than it looks, and the results are so worth it. Here’s exactly how I do it, step by step:
- Crush the peppermint candy – First, take those candy canes or peppermint candies and give them a good smash! I like using a rolling pin (great for stress relief) or pulsing in a food processor. You want small pieces, not powder—about the size of mini chocolate chips. Set aside about 2 tablespoons for decorating later.
- Bake the cake – Prepare your white cake mix according to the package directions, but here’s my secret: add that 1/3 teaspoon of peppermint extract to the batter. It gives just the right holiday zing! Bake as directed and let it cool completely—I usually do this the night before so I’m not tempted to rush.
- Mix with frosting – Crumble the cooled cake into a big bowl (kids love helping with this part!). Add about 3/4 of the can of frosting and mix until it comes together like cookie dough. Don’t overmix—just until it holds together when you squeeze it. Fold in most of your crushed peppermint (save some for topping!).
- Shape the balls – Roll tablespoon-sized portions into smooth balls and place them on a parchment-lined baking sheet. Pro tip: If the mixture feels sticky, dampen your hands slightly with water. Pop them in the freezer for 15 minutes—this makes dipping SO much easier!
- Melt the coating – Break up your candy coating and melt it in the microwave in 30-second bursts, stirring between each. When it’s smooth, stir in 2-3 tablespoons of vegetable oil to thin it—this helps prevent that thick, gloppy coating that cracks when it dries.
- Dip and decorate – Now the magic happens! Dip the tip of each lollipop stick in the coating, then insert it halfway into a cake ball (this acts like glue). Then dip the whole pop, tap off excess coating, and sprinkle immediately with reserved crushed peppermint. Stick them upright in a styrofoam block to set—about 20 minutes.
See? Not so hard! If you love bite-sized treats, you might also enjoy my strawberry tartlets—they’re perfect for any occasion!
Tips for Perfect Dipping
Dipping can be tricky, but I’ve learned a few tricks over the years. First, use a deep, narrow bowl—it gives you better coverage with less wasted coating. If the coating starts to thicken, just microwave for 10 seconds. And here’s my golden rule: tap, don’t swirl! Gently tap the stick against the bowl’s edge to remove excess coating—this prevents those dreaded drips and cracks. If you do get cracks, just drizzle a little extra coating over them – no one will notice!
Creative Variations for Peppermint Bark Cake Pops
Once you’ve mastered the basic recipe, the fun really begins! I love playing with different versions of these peppermint pops depending on who I’m making them for. Here are some of my favorite twists:
For chocolate lovers, swap the white candy coating for dark chocolate – it gives a richer flavor that balances the peppermint perfectly. Around New Year’s, I’ll sometimes roll them in gold sprinkles for a festive sparkle. Want something extra pretty? After dipping, drizzle with melted milk chocolate in zigzags (use a piping bag with the tiniest snip off the corner). Kids go wild for mini chocolate chips mixed into the cake ball filling too!
The best part about these pops? They’re like little edible canvases. For more holiday inspiration, check out my full collection of Christmas baking recipes. You’ll find everything from gingerbread cookies to eggnog cupcakes – all with that special holiday magic!
Storing and Serving Peppermint Bark Cake Pops
Here’s the good news – these peppermint pops stay fresh and delicious for days! I always store mine in an airtight container in the fridge, where they’ll keep their perfect texture for 3-4 days. Just let them come to room temperature for about 15 minutes before serving – that way the chocolate coating gets that perfect snap and the cake inside stays wonderfully moist.
Want to make someone’s day? These pops make the sweetest little gifts! I love wrapping them individually in clear cellophane bags tied with festive ribbon. They look so pretty lined up in a basket or tucked into stockings. Pro tip: Add a small sticker with the date so your lucky recipients know how fresh they are!
Peppermint Bark Cake Pops FAQs
I get so many questions about these festive little treats – here are the answers to the ones I hear most often! Trust me, I’ve made every mistake in the book with cake pops, so I’ve learned all the tricks the hard way.
Can I use homemade cake instead of box mix?
Absolutely! I actually prefer homemade cake sometimes – it gives you more control over the flavor. Just bake your favorite chocolate or vanilla cake recipe (about 9×13 size), let it cool completely, then crumble it up. The texture might be slightly different, so you may need to adjust the amount of frosting – add it gradually until the mixture holds together when squeezed.
How do I prevent the coating from cracking?
Oh, the dreaded cracks! Here’s what works for me: First, make sure your cake balls are chilled but not frozen solid (15 minutes in the freezer is perfect). Second, thin your candy coating with that vegetable oil – it makes it more flexible as it sets. And most importantly, don’t refrigerate them right after dipping – let them set at room temperature first. If cracks still happen, just drizzle a little extra coating over them – no one will know!
Can I freeze Peppermint Bark Cake Pops?
You sure can! These actually freeze beautifully for up to a month. Just make sure they’re completely set first, then wrap each one individually in plastic wrap before freezing. When you’re ready to enjoy them, let them thaw in the fridge overnight, then bring to room temperature for about 30 minutes. Perfect for getting a head start on your holiday baking!
What’s the best way to store these cake pops?
I keep mine in an airtight container in the fridge for up to 4 days – the cold helps the coating stay nice and firm. Just be sure to separate layers with parchment paper so they don’t stick together. If you’re making them for a party, I recommend preparing them the day before – the flavors actually get better as they sit!
Can I make these without sticks for cake balls instead?
Of course! Sometimes I skip the sticks entirely and make peppermint bark cake truffles instead. Just roll them slightly smaller, dip with a fork, and place directly on parchment. They’re perfect for holiday cookie trays or as toppings for hot cocoa. Honestly, whether you call them cake pops, cake balls, or just delicious little bites of Christmas joy, they’re always a hit!
Nutritional Information
Just a quick note – while these peppermint bark cake pops are absolutely delicious, they’re definitely an indulgent holiday treat! Nutritional values will vary based on the specific ingredients you use and how big you make your pops. As with any homemade goodies, consider them a special occasion dessert to be enjoyed in moderation. After all, that’s what makes holiday treats so magical – savoring each bite!
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Peppermint Bark Cake Pops
- Total Time: 45 min
- Yield: 24 cake pops 1x
- Diet: Vegetarian
Description
Festive bite-sized dessert with peppermint and chocolate flavors, perfect for holiday celebrations.
Ingredients
- 1 box white cake mix
- Water (as per cake mix instructions)
- Eggs (as per cake mix instructions)
- Vegetable oil (as per cake mix instructions, plus 2-3 tbsp for coating)
- 1/4 cup crushed peppermint candy (plus extra for topping)
- 1/3 tsp peppermint extract
- 1 can vanilla frosting
- 12 oz peppermint candy coating
Instructions
- Crush peppermint candy into small pieces using a rolling pin or food processor.
- Prepare cake mix as directed, adding peppermint extract. Fold in crushed candy. Bake and cool completely.
- Crumble cooled cake into a bowl. Mix in 3/4 of the frosting until the texture resembles dough.
- Roll mixture into 1-tbsp balls and place on a lined cookie sheet. Freeze briefly for easier dipping.
- Melt candy coating in the microwave. Stir in 2-3 tbsp vegetable oil to thin.
- Dip each ball in coating, tap off excess, and place back on the sheet. Sprinkle with extra crushed candy.
- Let set completely before serving. Refrigerate if needed.
Notes
- Use leftover frosting for other desserts.
- Store cake pops in an airtight container.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 150
- Sugar: 12
- Sodium: 120
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 0
- Protein: 1
- Cholesterol: 10
Keywords: Peppermint Bark Cake Pops, Christmas cake pop ideas, holiday dessert, chocolate cake pops