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.

Now let me tell you something deliciously nostalgic. The very first time I made double peppermint bark cake pops, I was trying to recreate the magic of a holiday market treat I tasted during my first American winter. Back in Paris, peppermint wasn’t the star of Christmas the way it is here. But in the U.S.? Oh là là peppermint everything! Peppermint mochas, peppermint cookies, peppermint fudge… and of course, peppermint bark.

My American friends introduced me to peppermint bark during a cozy December movie night, and I instantly fell in love. That perfect blend of rich chocolate and refreshing mint had my heart dancing like the Nutcracker ballerinas. So naturally, I had to put my own spin on it and what better way than turning it into double peppermint bark cake pops?

These little beauties combine moist chocolate cake, creamy peppermint-kissed frosting, crushed candy canes, and a double dip of chocolate coating that sets into a glossy, bark-like shell. They’re festive, adorable, and dangerously easy to devour. Whether you’re gifting them, serving them at a party, or sneaking one while “cleaning up” the kitchen, these cake pops are pure holiday joy.

So grab your sprinkles, your candy canes, your cozy sweater… and let’s enter peppermint paradise together. 💖

⏱️ Time

• Prep Time: 30 minutes
• Bake Time: 30–35 minutes
• Chill Time: 1 hour
• Total Time: About 2 hours

🛒 Ingredients

For the Cake

• 1 box chocolate cake mix (plus ingredients listed on the box)
• 1 teaspoon peppermint extract

For the Frosting

• 4 tablespoons unsalted butter, softened
• 1 ½ cups powdered sugar
• 1 tablespoon milk
• ½ teaspoon peppermint extract

For the Coating

• 2 cups white chocolate melts
• 2 cups dark or semi-sweet chocolate melts
• ½ cup crushed candy canes (extra fine for best texture)
• Coconut oil or shortening (optional for thinning chocolate)

Equipment

• Cake pop sticks
• Baking sheet
• Parchment paper
• Microwave-safe bowls

👩‍🍳 Instructions

1. Bake the chocolate cake

Prepare your chocolate cake according to package instructions. Before baking, add 1 teaspoon of peppermint extract to the batter for that signature festive twist. Bake and let it cool completely.

2. Crumble the cake

Once cooled, crumble the cake into a large mixing bowl using your hands. You want a fine, even texture no big lumps.

3. Make the peppermint frosting

In a small bowl, beat butter, powdered sugar, milk, and peppermint extract until smooth and creamy. This frosting is the glue that holds our cake pops together.

4. Combine and shape

Add the frosting to the crumbled cake and mix until well combined. Scoop out portions and roll them into smooth, even balls (about 1 tablespoon each). Place them on a parchment-lined baking sheet.

5. Insert the sticks

Melt a small amount of white chocolate. Dip the end of each cake pop stick into the chocolate, then insert it halfway into each cake ball. This helps secure the stick. Chill the pops for at least 20 minutes.

6. Double peppermint bark dip

First dip: Melt the white chocolate. If it’s too thick, add a teaspoon of coconut oil to thin it. Dip each cake pop, letting excess drip off. Place them upright to set.

Second dip: Melt the dark chocolate. Dip each pop again, creating that signature “bark” contrast. While still wet, sprinkle with crushed candy canes.

7. Let them set

Place the finished pops upright (a styrofoam block works great) and allow them to fully harden. Then admire your gorgeous, glossy double peppermint bark cake pops.

Serving Suggestions

• Arrange them in a decorative mug filled with sugar for a festive tabletop display
• Wrap each cake pop in cellophane with a ribbon for holiday gifting
• Serve alongside hot cocoa topped with whipped cream and crushed candy canes
• Create a dessert board featuring cake pops, cookies, truffles, and peppermint bark pieces
• Pair with a peppermint mocha for the ultimate holiday treat

Recipe Card

Double Peppermint Bark Cake Pops 🎄🍬

Ingredients:

• Chocolate cake
• Peppermint extract
• Frosting ingredients
• White & dark chocolate melts
• Crushed candy canes

Instructions:

1. Bake peppermint chocolate cake.
2. Crumble and mix with frosting.
3. Roll into balls and chill.
4. Dip in white chocolate, then dark chocolate.
5. Top with candy canes.

Notes:

• Adding a teaspoon of coconut oil creates a smoother dip.
• Extra finely crushed candy canes stick best.

Nutrition (per pop):
~150–180 calories
3g protein • 18g carbs • 8g fat

📝 Notes

• If your cake pops fall off the sticks, chill them longer before dipping.
• Work in small batches to prevent chocolate from setting too quickly.
• Store in the refrigerator for up to 5 days, or freeze for 2 months.
• For extra flair, drizzle the tops with contrasting chocolate.

🍽️ Nutrition

Approximate per cake pop:

• Calories: 160
• Fat: 8g
• Carbs: 19g
• Protein: 2–3g
• Sugar: 16g

Conclusion

Nothing brings out the holiday spirit quite like double peppermint bark cake pops. They’re fun to make, even more fun to decorate, and absolutely irresistible to eat. These little festive bites carry all the joy, sparkle, and peppermint magic of the season wrapped up in a dessert that fits perfectly in the palm of your hand.

From my Parisian childhood curiosity in the kitchen to my cozy American winter traditions, this recipe feels like a sweet, minty bridge between two worlds I adore. And now… it’s yours to enjoy and share with the people you love. 💖

Joyeux Noël, my friends — and happy baking! 🎅✨