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Best Easy Peppermint Bark Christmas Cake Pops Recipe

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These Cozy Peppermint Bark Christmas Cake Pops combine rich chocolate, cool peppermint, and soft cake for a nostalgic holiday treat. Perfect for cookie exchanges, parties, or cozy nights by the fire.

Ingredients

Scale
  • 1 box chocolate cake mix (preferably Duncan Hines Devil’s Food)
  • 3 large eggs, room temperature
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 1 teaspoon peppermint extract
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 2 tablespoons heavy cream
  • 1/2 teaspoon peppermint extract
  • Pinch of salt
  • 16 ounces white chocolate melting wafers
  • 8 ounces dark chocolate chips (60% cacao)
  • 1 cup crushed candy canes (about 6–8 regular candy canes)
  • 20–24 lollipop sticks
  • 1 tablespoon coconut oil (optional, for thinning chocolate)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 baking sheet with butter or cooking spray.
  2. In a large bowl, combine cake mix, eggs, milk, oil, and 1 teaspoon peppermint extract. Mix on medium speed for about 2 minutes until smooth and well combined.
  3. Pour batter into prepared pan and bake for 28-32 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool completely in the pan on a wire rack (about 1 hour).
  4. While cake cools, make frosting: In a medium bowl, beat softened butter with an electric mixer until light and fluffy, about 2 minutes. Gradually add powdered sugar, one cup at a time, beating on low speed. Add heavy cream, 1/2 teaspoon peppermint extract, and pinch of salt. Beat on medium-high for 3-4 minutes until smooth and creamy.
  5. Once cake is completely cool, crumble it into a large bowl using your hands until you have fine, even crumbs no larger than a pea.
  6. Add about 3/4 cup of frosting to the crumbled cake. Mix with a spatula, then use your hands to work it in until the mixture holds together when squeezed (like damp sand). Adjust with more frosting or cake crumbs as needed.
  7. Using a cookie scoop (about 1.5 tablespoons each), scoop portions and roll into smooth balls. Place on a parchment-lined baking sheet. Refrigerate for 30 minutes.
  8. While balls chill, melt white chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring thoroughly between each, until completely smooth. Add 1 tablespoon coconut oil if too thick.
  9. Remove cake balls from fridge. Dip the tip of a lollipop stick into melted white chocolate, then insert it about halfway into a cake ball. Dip the entire cake pop into the white chocolate, covering completely. Gently tap the stick on the edge of the bowl to let excess drip off.
  10. Immediately sprinkle crushed candy canes over the wet chocolate. Place the finished pop upright in a Styrofoam block. Repeat with all pops. Let set completely, about 20 minutes at room temperature or 10 minutes in the fridge.
  11. Once white chocolate is set, melt dark chocolate chips in a separate bowl using the same microwave method. Transfer to a small zip-top bag, snip off a tiny corner, and drizzle over the cake pops in a back-and-forth motion. Let dark chocolate set before serving, about 15 minutes.

Notes

For the candy canes, crush them in a zip-top bag with a rolling pin. Don’t use pre-crushed peppermint. Make sure eggs and butter are at room temperature. If chocolate seizes, add a teaspoon of coconut oil and stir vigorously. Work in small batches, keeping cake balls chilled until ready to dip. Use a deep, narrow bowl for dipping. Let chocolate cool slightly before dipping to prevent cracks.

Nutrition

Keywords: peppermint bark, cake pops, Christmas, holiday, chocolate, peppermint, easy, no-bake

Find it online: https://oracooks.com/best-easy-peppermint-bark-christmas-cake-pops-recipe/