Peppermint Hot Chocolate Pops

If you follow me on Instagram, than you know I put out a teaser about peppermint desserts to come. Well, here’s the first one. Super easy, and super fun to do.

Peppermint Hot Chocolate Pops via Bakers Royale | Easy pops made with a cocoa rice krispie treat center

And as I warn you each year, be prepared for an onslaught of peppermint treats–remember last year’s: cupcakes, cookies, cake, brownie pops, ice cream cake and these cool peppermint gifting spoons

To kick things off this year, I chose something fun, like these peppermint hot chocolate pops—because doesn’t everyone love food on a stick?

Peppermint Hot Chocolate Pops by Bakers Royale

Agreed? Okay, then let’s get started—to start, I bypassed making these as cake pops because the idea of taking perfectly crumbed cake and then squishing it all up and rolling it in frosting, really just grosses me out. Along with that, I’m not a candy-melt fan. It tastes waxy and synthetic.  So the pops you see here are dipped and drizzled in chocolate. And the inside—super easy—it’s a cocoa rice krispie treat made with a hot chocolate marshmallow mixture.

Peppermint Hot Chocolate Pops with Bakers Royale

For the finish I dipped the pops in chocolate, but it’s more of a glaze that I think you will find not only holds a nice sheen, but it’s also easy to make. The best part is you can make this two days in advance and leave it out without the chocolate turning spotty. The spotty chocolate is of course a sign of poorly tempered chocolate, but not everyone knows how to do that and not everyone wants to learn how, so this is an easy alternative.

Peppermint Hot Chocolate Pops from Bakers Royale

Don’t forget to read the notes before starting. Now grab your favorite holiday playlist and let’s do this. Yes, I’ve already started the season with lots of Christmas music and I know I can’t be the only one!

A few notes:

  • Use a sturdy round cutter and stamp out rounds or just roll the mixture into balls using your hands. If you use the latter method stay near a sink and wash your hands often to keep it from becoming too sticky. Once washed, do not dry your hands, but shake them off. The little bit of water will make them non-stick for a few rolls.
  • For the crushed peppermint on top of the white chocolate, I used Peppermint Andes, but Hershey’s Peppermint Kiss or crushed candy cane will work just as well.
  • The cake pops can be assembled a day ahead and kept uncovered at room temperature.
rice krispie rounds

via iPhone

Peppermint Hot Chocolate Pops via Bakers Royale 210x260

this recipe

Peppermint Hot Chocolate Pops

Yield: About 18 one inch rounds


Hot Chocolate Rice Krispie
  • 4 tablespoons butter
  • 5 cups mini marshmallows
  • 4 tablespoons hot chocolate mix (I used Ghiradelli's)
  • 5 cups of Cocoa Rice Krispies
  • 1/4 cup crushed peppermint candy, plus another 4 tablespoons

Chocolate glaze

  • 2/3 cups dark chocolate
  • 1 tablespoons plus 1 teaspoon heavy cream
  • 4 tablespoons powdered sugar, sifted
  • 4-5 tablespoons water, warm

White chocolate glaze

  • 1/2 cup white chocolate
  • 2 teaspoon shortening


Preparation: Line 8x8 pan with a sling foil.

To make hot chocolate rice krispie:

  1. Place marshmallows, butter, hot chocolate  in a non-stick pan and melt over low heat. Stir to combine. Add Cocoa Rice Krispies and stir to combine, then stir in 1/4 cup crushed peppermint candy.
  2. Press mixture into pan and allow to cool for 30-40 minutes. Stamp out rounds with a sturdy 1 inch round cutter or roll into 1 inch balls.

To make chocolate glaze

  1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine (mixture will appear lumpy). Add water 1 tablespoon at a time, mixing after each addition until dipping consistency is reached and chocolate glaze is free of lumps.

To make white chocolate glaze:

  1. Place white chocolate and shortening in microwave safe bowl and heat in ten second bursts, removing every ten seconds to stir. Repeat as needed until chocolate is melted.


  1. Dip popsicle stick into chocolate and then insert it into edge of cocoa rice krispie round (if needed, secure stick by pressing rice krispie against the stick). Dip in chocolate and allow to set. Drizzle white chocolate on top and then sprinkle remaining crushed peppermint on top.

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  1. Avatar for Naomi RobinsonJanet says

    Christmas music is on as I type this. Love it! Thanks for the recipe. Love peppermint so I am looking forward to more great ideas!

    Have a beautiful day!

  2. Avatar for Naomi Robinson says

    These are the cutest pops!! I love that they are not actually cake and all the chocolate drizzled on top looks so good! Oh and yes, I have started the Christmas music too!

  3. Avatar for Naomi RobinsonBrian says

    Love these Naomi… And I know another person who would adore these. My sister who is a huge fan of anything minty chocolatey.

  4. Avatar for Naomi RobinsonTeresa Liang says

    I know right? I made cake pops once and it was a mess. You keep having to keep it frozen so it doesn’t fall apart. Also, that synthetic candy stuff is also not appealing to me -_-. It’s too sweet. blech. I’d rather just use an ice cream scooper to scoop out the cake to make it look like a ball. -_- By the way, I really enjoy your website. Lots of high-class stuff here. :)

  5. Avatar for Naomi RobinsonChrish says

    These Sounds like Yummy..!!
    This chocolate Pops looks delicious and adorable.
    I love chocolate .I read your recipe its really unique and easy to make.
    I really excited to try this recipe
    Thanks For Sharing…..

  6. Avatar for Naomi Robinsondomonique | a bowl full of simple says

    I am planning to make these this week and wanted to see if you would share your specific type of dark chocolate? I never know which melts best to achieve the beautiful sheen you have on yours. thank you!! + photos are beautiful!

  7. Avatar for Naomi Robinson says

    I made these last week and made about half into pops and the rest into squares, they were lovely (and the perfect accompaniment to hot chocolate)
    Thanks for sharing the recipe