Peppermint Bark Cake Balls

Prepare red velvet cake batter according to instructions on the box. Bake it according to the package instructions, using whatever size pan you’d like. When done, allow the cake to completely cool.

Using a fork, crumble the entire red velvet cake into a large bowl. Add 3/4 can of the icing and stir until the frosting is well worked into the crumbs.

Using your hands, form small balls with the moistened crumbs and place the balls on a baking sheet lined with waxed paper. Place cake balls in the freezer for about 30 minutes.

Place one bag of candy melts in a medium sized bowl and microwave for 30 second intervals until melted. Stir in a few drops of the peppermint extract and taste. Add more peppermint extract to taste (but remember that you’ll also top them with peppermint flakes).

Working with one cake ball at a time, dunk the cake ball into the candy melts and toss it between two spoons to remove excess coating. Place the coated ball back on the waxed paper and immediately top with a sprinkle of crushed peppermint. Repeat with other cake balls until all three bags of candy melts have been used. Allow cake balls to set at room temperature (or in the fridge if you’re in a hurry) before serving.

Makes 40-50 cake balls.