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Peppermint Bark Cake Pops

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.
Prep Time20 minutes
Chilling Time1 hour 20 minutes
Total Time1 hour 40 minutes
Servings: 30

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

  • 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.

Notes

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.