The Story & Intro
Bonjour my friends! 👋 I’m Lacamorea, a 31-year-old French girl who traded the cobblestone streets of Paris for the cozy kitchens of America 🇫🇷➡️🇺🇸. Ever since I could reach the countertop, I’ve been whisking, stirring, and sneaking tastes of cake batter when no one was looking 🍰😋. Cooking isn’t just my passion it’s my love language, my therapy, and my favorite way to make people smile.
And ohhh Double Peppermint Bark Cake Pops… just saying the name makes my heart flutter like Christmas lights twinkling on a quiet winter night. This recipe brings back one of my sweetest memories my first American holiday season. I still remember walking into a grocery store and being absolutely mesmerized by the wall of peppermint bark. In France, we adore chocolate, but this explosive icy-minty sweetness? It was new… thrilling… and instantly addictive.
Every December now, I turn my kitchen into a little peppermint-scented bakery. These Double Peppermint Bark Cake Pops are the stars of the show soft chocolate cake inside, creamy frosting binding it together, a crisp peppermint bark shell, and crushed candy canes that sparkle like tiny edible jewels. ❄️✨
If you’re searching for a festive treat that’s cute, bite-sized, crowd-friendly, and bursting with holiday charm, then these Double Peppermint Bark Cake Pops were practically made for you. Whether you’re gifting them, serving them at a party, or sneaking one (or three!) after wrapping presents, I promise they’ll make your home smell like magic.
Let’s jump in I can’t wait for you to taste these little holiday treasures.
⏱️ Time
• Prep: 30 minutes
• Chill: 1 hour
• Assembly & Decoration: 30 minutes
• Total: ~2 hours
🛒 Ingredients
For the Cake
- 1 box chocolate cake mix (or homemade chocolate cake)
- Ingredients required per cake mix box (usually eggs, oil, water)
For the Frosting
- 4 tbsp softened butter
- 1 cup powdered sugar
- 1 tbsp milk
- ½ tsp peppermint extract
For the Peppermint Bark Coating
- 2 cups white chocolate chips
- 1 cup dark or milk chocolate chips
- 1–2 tsp vegetable oil (optional, for smoother dipping)
- ½ tsp peppermint extract
Decorations
- ½ cup crushed candy canes
- Cake pop sticks
- Optional holiday sprinkles
👩🍳 Step-by-Step Instructions
1. Bake the Chocolate Cake
Prepare your chocolate cake according to package instructions. Let it cool completely warm cake will melt the frosting and ruin the texture, so patience, my friend. ❤️
2. Crumble the Cake
Once cooled, crumble the cake into a large bowl using your hands. You want fine, even crumbs without big chunks.
3. Make the Peppermint Frosting
In a small bowl, beat together the butter, powdered sugar, milk, and peppermint extract. You’re looking for a thick, smooth frosting.
4. Combine the Cake & Frosting
Add the frosting into the cake crumbs and mix until it forms a soft, dough-like consistency that holds together well.
5. Roll into Cake Balls
Roll the mixture into 1-inch balls and place on a parchment-lined tray. Freeze them for 15 minutes this helps them stay firm for dipping.
6. Insert Cake Pop Sticks
Dip each stick into a little melted chocolate, then insert it halfway into each cake ball. Chill again for 15 minutes.
7. Make the Double Peppermint Bark Coating
Melt the white chocolate and dark chocolate separately. Add peppermint extract to the white chocolate. If too thick, add a few drops of vegetable oil.
8. Dip & Swirl
Dip each cake pop into the white chocolate first, then drizzle or dip again lightly into the dark chocolate, creating that signature peppermint bark swirl.
9. Decorate
Before the coating sets, sprinkle crushed candy canes over the tops. Let them harden completely on a stand or inverted colander.
Serving Suggestions
• Serve these Double Peppermint Bark Cake Pops on a holiday dessert board with cookies, truffles, and spiced nuts.
• Wrap each one in clear treat bags with red ribbon for adorable edible gifts.
• Add them to a hot cocoa bar kids (and adults!) go wild for them.
• Insert them into a styrofoam block to create a Christmas “cake pop bouquet.”
Recipe Card 🎄🍬
🎂 Double Peppermint Bark Cake Pops
⏱️ Time: 2 hours
🍽️ Yield: 20–24 cake pops
🛒 Ingredients
- 1 baked chocolate cake
- 4 tbsp butter
- 1 cup powdered sugar
- 1 tbsp milk
- ½ tsp peppermint extract
- 2 cups white chocolate
- 1 cup dark chocolate
- ½ cup crushed candy canes
- Cake pop sticks
👩🍳 Instructions
- Bake cake and cool completely.
- Crumble into fine crumbs.
- Make frosting with butter, sugar, milk, and peppermint extract.
- Combine cake crumbs with frosting.
- Roll into balls; chill.
- Add cake pop sticks.
- Melt chocolates; add peppermint to white chocolate.
- Dip pops into white chocolate, then swirl with dark chocolate.
- Decorate with crushed candy canes.
📝 Notes
• Add extra peppermint extract if you like stronger mint flavor.
• If chocolate cracks, your cake pops may be too cold let them warm slightly before dipping.
• Store in the fridge up to 1 week or freeze up to 2 months.
🍽️ Nutrition (per cake pop)
Approximate:
• Calories: 160
• Fat: 7g
• Carbs: 24g
• Sugar: 20g
• Protein: 1–2g
Conclusion
These Double Peppermint Bark Cake Pops are everything the holidays taste like cool peppermint, creamy chocolate, crunchy candy canes, and pure festive joy. Whenever I make them, my kitchen fills with the same warmth and wonder I felt during my first American Christmas. I hope they bring that magic into your home too. Bake them with your kids, share them with friends, enjoy them with a mug of cocoa, and let these tiny treats remind you that sweetness always finds a way to shine. 💖✨
