Cake Batter Bark
The ultimate sweet treat for any occasion! Cake Batter Bark is a fun, colorful delight that combines creamy white chocolate, crunchy oats, and festive sprinkles. It’s easy to make and perfect for sharing. Indulge your cravings tonight!
Equipment
- Medium Bowl
- Rimmed sheet pan
Ingredients
- 2 cups old-fashioned oats blended to a powder
- 1/4 cup melted coconut oil divided
- 1/4 cup maple syrup see note 1
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 4 tablespoons sprinkles divided
- 3/4 cup white chocolate chips
Instructions
- Start by measuring 2 cups of old-fashioned oats. Pour them into a high-powered blender and blend until they resemble a fine flour. This will give your bark a nice texture without any chunky bits.
- Transfer the blended oats into a medium bowl. Then, add 1/4 cup of melted coconut oil, 1/4 cup of maple syrup, 1 teaspoon of vanilla extract, and 1/8 teaspoon of salt. These ingredients will create a lovely mixture that binds everything together.
- Stir the mixture well until all the ingredients are combined. You want to ensure everything is well incorporated for a smooth bark.
- Next, gently fold in 3 tablespoons of sprinkles to the mixture. This adds a pop of color and fun to your bark, making it visually appealing.
- Prepare to shape your bark by lining a rimmed sheet pan with parchment paper. This allows for easy removal once set.
- Press the mixture into the pan, spreading it out into an even layer about 1/4-inch thick. Make sure it’s compact, so it holds together well when cut.
- Now for the chocolate! In a microwave-safe bowl, combine 3/4 cup of white chocolate chips and the remaining 1 teaspoon of coconut oil. Microwave in 20-second intervals, stirring in between, until the chocolate is melted and smooth.
- Pour the melted chocolate over the pressed oat mixture. Use the back of a spoon or a spatula to spread it evenly across the top.
- Sprinkle the remaining 1 tablespoon of sprinkles on top for that festive touch.
- Place the pan in the freezer and let it chill for at least 30 minutes, or until the bark is firm. This step is crucial to achieving that perfect snap when cut.
- Once chilled, remove the bark from the freezer and let it sit at room temperature for a minute. For clean cuts, use a sharp knife warmed under hot water and dried between cuts. Slice into pieces as desired.
Notes
- Tip 1: Use real maple syrup with only one ingredient; not pancake syrup.
- Tip 2: Store in an airtight bag in the fridge for up to 1 week or in the freezer for 2–3 months. I recommend the freezer; it holds its shape best and tastes amazing cold!