The Story & Intro
Every winter back in Crete, my grandmother used to keep a small glass jar filled with peppermint candies right next to the stove. As a child, I’d sneak one when she wasn’t looking, letting that icy sweetness melt slowly on my tongue while she baked warm, comforting desserts. The contrast between cool peppermint and rich chocolate always fascinated me. Years later, that childhood memory inspired these Double Peppermint Bark Cake Pops.
The first time I made Double Peppermint Bark Cake Pops, my kitchen was covered in crushed candy canes, melted chocolate, and giggles. My daughter dipped the cake pops too deep, I oversprinkled the peppermint, and everything felt perfectly messy and joyful. That’s the magic of Double Peppermint Bark Cake Pops they’re not just a dessert, they’re an experience.
These Double Peppermint Bark Cake Pops combine everything I love about winter baking: rich chocolate cake, smooth peppermint frosting, creamy white chocolate, and that classic crunchy peppermint bark topping. They’re festive, cozy, and guaranteed to make your home smell like the holidays. If you love that refreshing peppermint-chocolate combo, these Double Peppermint Bark Cake Pops will become a new favorite in your kitchen too.
Why You’ll Love These Double Peppermint Bark Cake Pops
These cake pops are perfect for:
- Holiday parties and cookie exchanges
- Gifting to teachers, neighbors, and friends
- Family baking days with kids
- Adding a festive dessert to your holiday table
They look fancy, taste incredible, and are surprisingly easy to make even if your kitchen gets a little messy like mine always does.
Ingredients You’ll Need
For the Chocolate Cake:
- 1 box chocolate cake mix (plus eggs, oil, and water as directed)
- Optional: 1 teaspoon peppermint extract for extra flavor
For the Peppermint Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon peppermint extract
For the Double Bark Coating:
- 12 oz dark or milk chocolate, melted
- 12 oz white chocolate, melted
- ¾ cup crushed peppermint candies or candy canes
For Assembly:
- Cake pop sticks
- Styrofoam block or cake pop stand
Step-by-Step Instructions
1. Bake the Chocolate Cake
Prepare the chocolate cake according to the package directions. Once baked, let it cool completely. This step is important warm cake will melt the frosting too quickly.
2. Crumble the Cake
Once cooled, crumble the cake into fine crumbs using your hands or a fork. Every crumb should be soft and fluffy.
3. Make the Peppermint Frosting
In a bowl, beat the butter until smooth. Slowly add powdered sugar, milk, and peppermint extract. Beat until creamy and fluffy.
4. Form the Cake Balls
Mix about ¾ of the frosting into the cake crumbs until the mixture feels like soft dough. Roll into 1-inch balls and place on a lined tray. Chill for 30 minutes.
5. Insert the Sticks
Dip each stick into melted dark chocolate and insert it halfway into each cake ball. Chill again for 15 minutes to secure the sticks.
6. First Chocolate Dip
Dip each cake pop into the melted dark chocolate. Tap gently to remove excess. Place upright to set.
7. White Chocolate & Peppermint Bark Layer
Once the dark layer sets, drizzle or dip with white chocolate. Immediately sprinkle crushed peppermint on top to create that beautiful double bark effect.
8. Final Chill
Let the cake pops set fully in the fridge for 20–30 minutes before serving.
Serving Ideas
Serve your Double Peppermint Bark Cake Pops:
- On a festive cake pop stand
- Wrapped individually for holiday gifts
- As part of a dessert board with cookies and hot cocoa
- At winter birthdays and school events
They pair beautifully with warm drinks like hot chocolate, peppermint mocha, or vanilla lattes.
Storage Tips
- Store in the fridge for up to 7 days
- Freeze without coating for up to 2 months
- Always let them come to room temperature before serving for best flavor
100-Word Short Version of the Recipe
These Double Peppermint Bark Cake Pops bring together rich chocolate cake, creamy peppermint frosting, smooth dark chocolate, and crunchy white peppermint bark for the ultimate holiday treat. Inspired by my childhood in Crete and my grandmother’s love for festive flavors, these cake pops are perfect for gifting, parties, and cozy winter baking days. Easy to make and fun to decorate, they’re a sweet way to share joy, memories, and delicious flavor with the people you love.
🎄 Recipe Card – Double Peppermint Bark Cake Pops 🎄
⏱️ TIME COOK
Prep: 30 minutes
Cook: 30 minutes
Chill Time: 45 minutes
Total: 1 hour 45 minutes
🧾 INGREDIENTS
Chocolate cake mix
Butter
Powdered sugar
Milk
Peppermint extract
Dark chocolate
White chocolate
Crushed peppermint
👩🍳 INSTRUCTIONS
Bake, crumble, mix with frosting, roll balls, insert sticks, dip in dark chocolate, coat in white chocolate, sprinkle peppermint, chill.
📝 NOTE
Use high-quality chocolate for best results and flavor balance.
🥗 NUTRITION (Approx.)
Calories: 180
Carbs: 22g
Fat: 9g
Sugar: 16g
Protein: 2g
Helpful Tips for Perfect Cake Pops
- If your cake mixture feels too dry, add 1 tablespoon of frosting at a time.
- If it feels too wet, mix in extra cake crumbs.
- Always chill before dipping for smoother coating.
- Let excess chocolate drip before setting to avoid thick bottoms.
Conclusion
These Double Peppermint Bark Cake Pops are everything I love about holiday baking sweet, festive, a little messy, and filled with memories. From my grandmother’s peppermint jar in Crete to my own busy kitchen today, this recipe carries warmth, tradition, and creativity in every bite. Whether you’re baking with your kids, preparing gifts for loved ones, or simply treating yourself, these cake pops bring joy in the simplest, sweetest way. I hope these Double Peppermint Bark Cake Pops become part of your holiday memories too.