Prepare the cake mix according to the package directions.
Pour batter into sprayed 13x9 pan and bake according to the directions on the box. Let the cake cool completely.
When the cake is completely cool, use your hands to crumble the cake into a large mixing bowl.
Open the container of frosting and stir about 10 drops of peppermint extract into it.
Spoon the frosting into the bowl of cake, and 3/4 cup of peppermint bark baking chips and mix everything together thoroughly. Use your hands to mix it all together.
Form the mixture into 24 cake balls and place on a cookie sheet.
Refrigerate or freeze the cake balls for a few hours. The colder they are, the easier they are to dip.
Once the balls are frozen, melt the almond bark in a large microwave safe bowl. Heat for 1 minute and stir. Then heat in 30 second increments, stirring in between, until melted and smooth.
Crush candy canes and put into a bowl. Line a cookie sheet with foil or parchment paper.
Drop a cake ball into the bowl of candy coating. Use a fork to cover the ball completely. Scoop the cake ball up with the fork and tap it on the edge of the bowl to knock off excess coating.
Place dipped cake ball on baking sheet. Sprinkle crushed candy cane over the top.
Dip all 24 cake balls and top with candy cane pieces.
Store in freezer until ready to serve. These will stay good in the freezer for up to 2 months in an airtight container.