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Easy Peppermint Bark Christmas Cake Pops

peppermint bark Christmas cake pops - featured image
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These easy peppermint bark Christmas cake pops are quick, simple, and perfect for holiday gatherings. Made with boxed cake mix and peppermint bark coating, they look impressive without the stress.

Ingredients

Scale
  • 1 box (15.25 oz) vanilla or chocolate cake mix
  • Ingredients listed on the cake mix box (usually eggs, oil, and water)
  • 1/2 cup store-bought vanilla frosting
  • 12 oz (340 g) peppermint bark, chopped
  • 1 tablespoon coconut oil or vegetable shortening
  • Crushed candy canes or peppermint candies (for decoration, optional)
  • White chocolate drizzle (for decoration, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Prepare the cake mix according to package directions for a 9×13-inch pan. Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes. Let the cake cool completely in the pan.
  2. Once the cake is completely cool, break it into large chunks and place them in a large mixing bowl. Use your hands or a fork to crumble the cake into fine crumbs, like wet sand.
  3. Spoon the 1/2 cup of vanilla frosting into the bowl with the cake crumbs. Mix with a spatula or your hands until it forms a dough-like consistency that holds together when squeezed.
  4. Using a cookie scoop or your hands, roll the mixture into 1-inch balls (about 1.5 tablespoons each). You should get about 24-30 cake balls. Place them on a parchment-lined baking sheet.
  5. Place the baking sheet in the freezer for 15 minutes, or in the refrigerator for 30 minutes, until the cake balls are firm.
  6. While the cake balls chill, chop the peppermint bark into small, even pieces. Place in a microwave-safe bowl with the coconut oil. Microwave in 30-second intervals, stirring after each, until smooth and fully melted.
  7. Remove the cake balls from the freezer. Working quickly, drop one cake ball into the melted bark. Use a fork to gently roll it around until fully coated. Lift it out, letting excess drip off, and place on a fresh parchment-lined baking sheet.
  8. While the coating is still wet, sprinkle crushed candy canes or peppermint candies on top. Work in small batches.
  9. Allow the cake pops to set at room temperature for about 15-20 minutes, until the bark hardens into a shiny shell.
  10. Serve immediately or store in an airtight container at room temperature for up to 5 days.

Notes

Chill the cake balls thoroughly before dipping to prevent them from falling apart. Work in small batches, keeping the rest chilled. Use a deep bowl for dipping to get an even coating. Tap off excess coating for a thin, snappy shell. Store at room temperature; do not refrigerate.

Nutrition

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

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