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Easy Peppermint Bark Christmas Cake Pops Recipe

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These festive cake pops combine rich chocolate cake with creamy peppermint frosting, coated in white chocolate and crushed candy canes. They’re the perfect make-ahead dessert for holiday parties and cookie exchanges.

Ingredients

Scale
  • 1 (15.25 oz) box chocolate cake mix, baked and cooled (or 4 cups crumbled leftover chocolate cake)
  • 1/2 cup cream cheese frosting, store-bought or homemade
  • 1/2 teaspoon peppermint extract
  • 12 oz (about 2 cups) white candy melting wafers
  • 1/2 cup semi-sweet or dark chocolate chips
  • 1/2 cup crushed candy canes or peppermint candies
  • Red and white sprinkles or nonpareils (optional)
  • 50–60 lollipop sticks (6-inch length)
  • 1 block styrofoam or cardboard box for drying

Instructions

  1. Crumble the cooled, baked chocolate cake into a large bowl until you have fine, even crumbs.
  2. In a small bowl, stir the cream cheese frosting with the peppermint extract until combined. Pour over the cake crumbs.
  3. Mix the frosting into the cake crumbs with your hands until it forms a slightly sticky, moldable dough. Add more frosting if too dry, or cocoa powder if too wet.
  4. Using a 1.5 tablespoon cookie scoop, portion the mixture and roll into smooth balls. Place on a parchment-lined baking sheet. You should get about 50-60 pops.
  5. Refrigerate the cake balls for at least 30 minutes, or up to 1 hour, until firm.
  6. Melt the white candy wafers in a microwave-safe bowl in 30-second intervals, stirring each time, until smooth. Stir in 1 teaspoon coconut oil or shortening for a thinner coating if desired.
  7. Dip the tip of a lollipop stick into the melted white coating, then insert it about halfway into a cake ball. Repeat for all balls, then return to the fridge for 10-15 minutes.
  8. Holding a cake pop by the stick, dip it completely into the melted white coating. Gently tap the stick on the bowl edge to let excess drip off.
  9. Immediately sprinkle crushed candy canes and sprinkles over the wet coating.
  10. Place the dipped pop into a styrofoam block or cardboard box to set. Let set at room temperature for 30 minutes, or in the fridge for 15 minutes.
  11. Melt the semi-sweet chocolate chips in a microwave-safe bowl. Transfer to a small piping bag or zip-top bag with a tiny corner snipped off.
  12. Drizzle the melted chocolate over the set white coating in a back-and-forth motion.
  13. Return the drizzled pops to the stand to let the chocolate set. Refrigerate for 10 minutes to speed up the process.

Notes

For best results, ensure cake is completely cool before crumbling. If coating cracks, let cake balls sit at room temperature for 5 minutes before dipping. For gluten-free version, use gluten-free cake mix and check candy canes for cross-contamination. Store in airtight container in refrigerator for up to 1 week. Freeze undipped cake balls for up to 3 months.

Nutrition

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

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