Directions:
Bake cake as directed on the box for a 9×13 pan.
Allow to cool for 15 minutes.
Crush peppermints into a fine powder to sprinkle on cake bites. Set aside.
Crumble cake.
Mix in frosting.
Once blended well, refrigerate for 1-1/2 hours.
Form mixture into 1” balls. Place on foil lined 9 x 13 pan.
Freeze for 30 minutes.
Microwave almond bark for 90 seconds, then stir.
Continue microwaving and stirring in 15 second intervals until bark is melted.
Dip each ball into the melted bark with a fork.
Tap off excess bark.
Sprinkle with crushed mints or drizzle with alternate flavored melted bark.
