I first made these for a school bake sale and the whole tray vanished in less than an hour My daughter now requests them for every holiday and I always have candy melts on hand just in case
Ingredients
- White cake mix: brings a consistent moist texture and lets you flavor as you wish Choose your favorite trusted brand
- Water: binds the batter smoothly and creates the right texture Use filtered water for a clean flavor
- Vegetable oil: keeps the cake soft and moist Go for a neutral-tasting oil so the mint stands out
- Large eggs: bring structure and richness Always use fresh eggs for best volume
- Peppermint extract: the essential minty boost Use pure extract for a less artificial flavor and check the aroma for freshness
- Green gel food coloring: brings that bright fun mint look Gel works better than liquid so you use less and do not thin the batter
- Vanilla frosting: helps bind the cake crumbs and keeps the bites creamy Jarred or homemade both work as long as it is smooth
- Mini chocolate chips: tuck pockets of chocolate into every bite Use a good chocolate with cocoa butter listed first for melting smoothness
- Green candy melts or white chocolate with green coloring: form a shiny easy-dipping shell Candy melts are the simplest choice for reliable melting and setting
- Coconut oil: gives the coating a mellow smoothness and shine Look for virgin or refined depending on your taste
- Dark or milk chocolate: adds those sharp stripes which make them extra festive Choose a darker chocolate for dramatic contrast
- Holiday sprinkles: for playful crunch Gold mini pearls or red and white shapes are my favorite here
- Candy hearts or heart sprinkles: add a sweet touch right on top Go for ones that stay firm at room temp
