Candy Cane Brownie Cake Pops

Fudgy brownies meet peppermint crunch in these candy cane brownie cake pops — festive, delicious, and perfect for holiday parties or gifting!

Broken brownies? No problem! Turn them into chocolatey, minty cake pops for a little holiday magic on a stick!

If you’re a fan of chocolate and peppermint, you’ll love these candy cane kiss crinkle cookies, peppermint dipped chocolate cookies, and this no-bake peppermint cheesecake too.

Hey guys! As I’m typing this, I’m surrounded by hundreds of cookies and holiday goodies from our annual baking exchange. Honestly, the boys and I have already eaten half the stash, but I promise some will still make it to friends and family (probably).

These cake pops are actually a byproduct of my contribution to this year’s baking exchange. But sometimes baking fails are actually wins in disguise!

What started as an accident turned into something even better — peppermint brownie truffles on sticks, dipped in chocolate, and rolled in crushed candy cane bits.

Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!

This year, I decided to make candy cane brownies for our annual baking exchange. But when I pulled them out of the oven, I got a little impatient.

Instead of letting them cool completely in the pan, I tried to take them out early. Obviously, they fell apart and I was left with an entire pan full of moist, delicious, broken brownies.

What do you do with broken candy cane brownies? Make these candy cane brownie cake pops, of course!

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I made a quick trip to Michaels and picked up candy cane candy melts, lollipop sticks, and crushed candy cane bits. Then I simply assembled the cake pops.

How to Make Candy Cane Brownie Cake Pops

Ingredients

• Candy cane brownies – The fudgy foundation of your cake pops; your favorite boxed brownie mix works too.
• Peppermint candy melts – These melt into a creamy coating that tastes like peppermint bark.
• Vegetable oil – A little drizzle keeps the melted chocolate smooth and dippable.
• Crushed candy cane bits (optional) – Holiday sprinkles with a peppermint crunch.
• Lollipop sticks – The perfect handles to turn brownie truffles into pops.

Instructions

1. Bake brownies according to package directions and let them cool completely in the pan.

2. Use a fork to crumble the brownies into a large mixing bowl. Scoop walnut-sized brownie balls and roll smooth.

Tip: Using a cookie scoop is an easy way to ensure your cake pops are all the same size.

3. Melt peppermint candy melts in a microwave-safe bowl or over a double boiler, add oil, and mix until smooth.

4. Dip the tip of a lollipop stick into the melted chocolate, then insert it halfway into each brownie ball.

5. Carefully dip the whole brownie pop into the chocolate and coat completely.

6. While still wet, roll in or sprinkle with crushed candy canes or festive sprinkles.

7. Place the pops upright into a Styrofoam tray to set.

These candy cane brownie pops are such an easy treat to make for the holiday season! The peppermint and chocolate flavors are delicious and the candy cane coating is always a hit.

I would love to see these packaged and individually wrapped in cellophane. They would make the cutest teacher gifts or party favors!

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Tips for Holiday Baking

• Double or triple recipes to make large batches of goodies. This allows cookies and bars to be made in an assembly line fashion and speeds up the process.
• Pick holiday recipes that complement each other and look good plated together. For example, every year I like to make candy cane brownies, eggnog cookies, cranberry and pistachio shortbread, and peppermint dipped chocolate cookies for a good variety.
• Participate in a Holiday Baking Exchange! This is a great way to prepare for a season of holiday entertaining.
• Start baking early and store goodies in the freezer until they are needed. I use these large Rubbermaid food storage containers to save a mixture of cookies and bars in my freezer so that I have them ready to go for Christmas parties and gatherings all season long.

Tips and Tricks

• If the cake pop mixture feels too dry to roll, add a spoonful of frosting to help bind the brownie balls.
• Always let brownies cool completely before crumbling to avoid sticky hands and mushy pops.
• Use parchment paper or a greased cookie sheet to keep pops from sticking while they set.
• Store finished pops in an airtight container in the freezer for up to a month.
• For extra peppermint punch, stir a dash of peppermint extract into the chocolate before dipping.
• If you can’t find candy melts, use white chocolate, almond bark, or regular chocolate melts instead.

These little peppermint brownie pops are proof that sometimes holiday baking “disasters” are really just Pinterest-worthy treats in disguise. Trust me, they’ll be gone before you can say “pass the candy canes!”

If you love this candy cane brownie cake pop recipe, click the stars below to give it a five-star review and leave a comment! Please help me share it on Instagram, Facebook, or Pinterest.

Candy Cane Brownie Cake Pops

4.67 from 9 votes

Prep Time: 1 hour hour

Total Time: 1 hour hour

Author: Heather Painchaud

Servings: 12

Print

Ingredients

0.5x1x2x

• Candy Cane Brownie recipe, cooked and cooled
• Lollipop sticks
• 12 oz bag of Wilton Peppermint Candy Melts
• 2 Tbsp vegetable oil or melted shortening
• ½ cup crushed peppermint candy canes

Instructions

• Roll walnut-sized balls from the cooked brownie.
• Melt peppermint candy melts in a microwave-safe dish, add oil, and mix well.
• Dip the tip of the lollipop stick in chocolate and insert halfway into brownie ball.
• Carefully dip the entire ball into the chocolate and coat completely.
• Dip the cake pop into crushed candy cane bits (optional).
• Place into a Styrofoam tray to set.

Notes

• Using a cookie scoop is an easy way to ensure your cake pops are all the same size.
• If the cake pop mixture feels too dry to roll, add a spoonful of frosting to help bind the brownie balls.
• Always let brownies cool completely before crumbling to avoid sticky hands and mushy pops.
• Use parchment paper or a greased cookie sheet to keep pops from sticking while they set.
• Store finished pops in an airtight container in the freezer for up to a month.
• For extra peppermint punch, stir a dash of peppermint extract into the chocolate before dipping.
• If you can’t find candy melts, use white chocolate, almond bark, or regular chocolate melts instead.

Nutrition

Serving: 1serving | Calories: 207kcal | Carbohydrates: 41g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 29mg | Sugar: 25g

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Hello, I’m Heather!

I'm an active mom of twin boys who is always looking for opportunities to inspire creativity through fun crafts, do-it-yourself projects and delicious recipes. This blog has been an integral part of supporting my little family and I am so grateful to have you become a part of our journey! Let's create together... Read more...