These Peppermint Bark Cake Pops are the ultimate festive dessert—fun, bite-sized, beautifully coated in vanilla candy, and finished with crunchy crushed candy canes. With a moist chocolate cake interior blended with creamy frosting and peppermint extract, every bite is rich, minty, and irresistibly holiday-themed. They’re perfect for Christmas parties, dessert trays, edible gifting, or just satisfying seasonal cravings. Eye-catching, delicious, and easy to assemble—these cake pops deliver peppermint bark flavor in an adorable handheld bite.

Why You’ll Love This Recipe

You’ll love these Peppermint Bark Cake Pops because they’re a holiday crowd-pleaser that look spectacular without requiring any baking skills beyond making a simple cake. The combination of chocolate, peppermint, and smooth vanilla almond bark captures everything we love about peppermint bark—but in a soft, cake-filled pop. They’re freezer-friendly, fun for kids to help with, perfect for gifting, and guaranteed to stand out on any Christmas dessert table.

Peppermint Bark Cake Pops

Peppermint Bark Cake Pops are one of those treats that instantly say “Christmas.” With their festive white coating and vibrant peppermint sprinkles, they look like something straight from a holiday bakery display—but they’re surprisingly easy to make at home. These cake pops transform a simple sheet cake into a delightful, bite-sized dessert that’s packed with seasonal flavor.

The base starts with moist chocolate cake, which provides a rich, fudgy contrast to the crisp peppermint topping. When combined with vanilla frosting, the cake turns into a soft dough-like texture that shapes perfectly into smooth, uniform cake balls. A touch of peppermint extract elevates the flavor, giving every bite that classic holiday freshness.

The coating is made from melted vanilla almond bark, which hardens into a soft, creamy shell that complements the chocolate cake inside. It provides the perfect canvas for crushed candy canes—not only adding festive red and white color but also bringing a satisfying crunch that mimics classic peppermint bark.

One of the best parts about making cake pops is how customizable they are. You can make them smaller or larger, add holiday sprinkles, swirl colors into the candy coating, or even dip them halfway for a different look. They’re fun to decorate and even more fun to share.

These cake pops are ideal for gift-giving because they stay intact, store well, and look adorable wrapped in little treat bags. Whether you’re assembling holiday gift boxes, adding to cookie platters, or hosting festive events, they instantly add a cheerful touch.

They’re also kid-friendly. Kids love rolling the cake dough, adding the sticks, dipping them, and especially sprinkling the candy canes. It’s a great holiday kitchen activity for families.

In terms of convenience, this recipe is incredibly forgiving. You can use boxed mix or homemade cake, store-bought frosting, and easily melt the almond bark in the microwave. There’s no need for thermometers or complicated techniques.

Because they’re served on sticks, these cake pops are clean, mess-free, and easy to eat—perfect for parties where guests want grab-and-go desserts. They also stay fresh longer than frosted cake thanks to the candy coating.

The peppermint-chocolate combination is truly timeless, and these pops deliver that nostalgic flavor in a new, fun format. They’re festive, charming, and guaranteed to be a hit from the first bite to the last sprinkle.

Servings & Time

Servings: 30 cake pops
Prep Time: 20 minutes
Chilling Time: 1 hour + 20 minutes
Total Time: approx. 1 hour 40 minutes

Ingredients

4 crushed peppermint candy canes
1 can (16 oz) vanilla frosting (not whipped)
30 lollipop sticks
1 baked & cooled 9×13 chocolate cake
16 oz vanilla almond bark
2 tsp peppermint extract

Instructions (numbered, 1 baris per step)

Crumble the cooled chocolate cake into a large bowl, breaking it down until no large chunks remain.
Add the vanilla frosting and peppermint extract into the bowl.
Mix with a spatula until the mixture forms a dough-like consistency.
Roll the mixture into evenly sized balls using clean hands.
Place the cake balls on a wax paper-lined baking sheet.
Refrigerate the tray for 1 hour to firm the cake balls.
Melt the vanilla almond bark according to package directions.
Dip one end of each lollipop stick into the melted bark.
Insert the dipped end of the stick into each chilled cake ball.
Refrigerate again until the sticks are secure in the cake pops.
Dip each cake pop fully into the melted almond bark.
Gently shake off excess candy coating.
Immediately sprinkle the tops with crushed peppermint candy.
Place coated pops back onto the wax-lined sheet to set.
Allow the candy coating to harden completely before serving.

Tips

Ingredient Substitutions

Use white chocolate chips instead of almond bark.
Replace peppermint extract with vanilla for a milder flavor.
Use chocolate frosting if you prefer a deeper chocolate flavor.

Make-Ahead & Storage

Store cake pops in the refrigerator for up to 1 week.
Freeze undipped cake balls for up to 2 months.
Keep dipped cake pops in an airtight container to maintain freshness.

Serving Variations

Drizzle with red or green colored chocolate for extra holiday flair.
Use festive sprinkles instead of candy canes.
Wrap individually for gifting or party favors.

Avoid Common Mistakes

Don’t skip chilling—the cake balls will fall off the stick.
Ensure almond bark isn’t too hot or it can crack when cooling.
Crush candy canes finely so they stick well to the coating.

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