1. Steep peppermint tea leaves with the amount of water needed to make cake, 212F for 10 minutes.

2. Prepare cake mix according to package directions using any of the recommended pan sizes. When cake is done, remove from oven and set aside.

3. Soften the frosting in the microwave, heat for 10 seconds, stir. Repeat 1-2 times, if necessary.

4. When the cake is cool enough to handle, crumble the cake into a large bowl. Add the frosting and mix until well combined.

5. Line baking pan with waxed paper or parchment paper.

6. Using a spoon, scoop out cake mixture and roll into a 1-2 inch ball and place onto lined baking pan. Repeat this process until all the cake mixture is used.

7. Place baking pans in freezer until the cake balls firm up, about an hour.

8. Melt the almond bark in the microwave until smooth.

9. Remove cake balls from freezer and dip the balls in the almond bark using a toothpick or fork to hold them. Place on waxed paper to set.