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Light Peppermint Bark Christmas Cake Pops: Easy Holiday Treat

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These Light Peppermint Bark Christmas Cake Pops are a healthier twist on a classic holiday treat, featuring a tender, moist cake center with a crunchy peppermint bark coating. Perfect for parties, gifts, or a cozy night in, they deliver festive flavor without the guilt.

Ingredients

Scale
  • 1 box (15.25 oz) light vanilla cake mix
  • 1 cup unsweetened applesauce
  • 3 large egg whites
  • 1/2 cup water
  • 1/2 teaspoon peppermint extract
  • 4 oz light cream cheese, softened
  • 2 tablespoons powdered sugar
  • 1–2 tablespoons milk
  • 1/4 teaspoon peppermint extract
  • 1 cup dark chocolate chips (60% cacao)
  • 1 cup white chocolate chips
  • 1 teaspoon coconut oil, divided
  • 2–3 candy canes, crushed (about 1/4 cup)
  • Optional: 1/4 cup dark chocolate chips for drizzling
  • Optional: 1/4 cup white chocolate chips for drizzling

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking pan with non-stick cooking spray or line it with parchment paper.
  2. In a large mixing bowl, combine the light vanilla cake mix, unsweetened applesauce, egg whites, water, and 1/2 teaspoon peppermint extract. Mix on medium speed for about 2 minutes until smooth and well-combined.
  3. Pour the batter into the prepared pan and spread evenly. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  4. Once the cake is completely cool, break it into large chunks and crumble into fine, even crumbs using your hands, a fork, or a potato masher.
  5. In a separate small bowl, beat the softened light cream cheese, powdered sugar, milk, and 1/4 teaspoon peppermint extract until smooth and creamy.
  6. Pour the cream cheese mixture over the cake crumbs and mix thoroughly until every crumb is coated. The mixture should hold together when pressed.
  7. Using a cookie scoop or tablespoon, portion out the mixture and roll into 1-inch balls. Place on a parchment-lined baking sheet. Refrigerate for at least 30 minutes until firm.
  8. While the cake balls chill, melt the dark chocolate chips with 1/2 teaspoon coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Repeat with the white chocolate chips and remaining 1/2 teaspoon coconut oil in a separate bowl.
  9. If using lollipop sticks, dip the tip of each stick into a little melted dark chocolate, then insert halfway into a chilled cake ball. Let set for a minute, then dip the entire cake pop into the melted dark chocolate. Gently tap off excess, then dip into the melted white chocolate. If making truffles, drop cake balls directly into dark chocolate and transfer with a fork.
  10. While the chocolate is still wet, sprinkle crushed candy canes over the top. Work quickly.
  11. Optional: Melt extra dark and white chocolate chips separately and drizzle over the set cake pops using a fork or piping bag.
  12. Place finished cake pops upright in a styrofoam block or lay on parchment-lined baking sheet. Let set at room temperature for about 20 minutes, or refrigerate for 10 minutes.

Notes

Chill cake balls for at least 30 minutes before dipping to prevent them from falling apart. Use pure peppermint extract, not oil, for best flavor. For a dairy-free version, use dairy-free cream cheese and chocolate chips.

Nutrition

Keywords: peppermint bark, cake pops, Christmas, holiday, light, easy, healthy dessert

Find it online: https://coracooks.com/light-peppermint-bark-christmas-cake-pops-easy-holiday-treat/