Preheat the oven to 350. Spray the cake pop pan with bakers spray.
Combine flour, baking soda and salt in a bowl and whisk
In another bowl beat butter with sugar and vanilla until light and fluffy
Add eggs one at a time beating in each egg
Add flour mixture alternating with milk and sour cream, stir until well blended
Fill Cake pop bottom molds 2/3 full
Lock cover on and bake about 12 minutes until a toothpick comes out just clean. Cool 5 minutes in pan then remove to rack to cool completely Make Chocolate Peppermint Coating
Melt Andes candies carefully in the microwave until smooth
Dip each cake stick in melted chocolate, insert in cake ball and dip in chocolate to coat. Sprinkle with sparkle sugar to decorate. Place on parchment paper, refrigerate to set
