Cake Batter Bark is a fun, sprinkle-loaded snack with a soft cookie dough layer and a smooth white chocolate topping.
Author’s Notes
Better-For-You Bark, But Make It Extra!
My sister told me she makes this protein cookie dough or healthy cookie dough bark with her kids at least once a week.
So when she called and said they ran out of chocolate chips and made a funfetti version instead, I was instantly obsessed with the idea. I had to try it.
I swapped the chocolate for sprinkles, poured white chocolate on top, and let me tell you…it’s AMAZING. Sweet, fun, and totally addictive, but still made with better-for-you ingredients like oats, coconut oil, and maple syrup.
This version might be even more fun than the original. And even though the base recipe is similar, I knew this deserved a post of its own.
Cake Batter Bark Ingredients
- Oats: Blend until they turn into a soft, flour-like powder. This is the base of the bark.
- Coconut oil: Use refined if you don’t want the coconut flavor to be too strong.
- Maple syrup & vanilla: These bring in that cake batter sweetness. Make sure to use real maple syrup for the best flavor.
- Salt: A little bit goes a long way in making everything taste better.
- Sprinkles: Fold some into the dough & save a few for the top. I like these without dyes!
- White chocolate: Melt and spread on top for that sweet, creamy finish that pairs perfectly with the sprinkles.
Tips For Making Cake Batter Bark
- Use parchment paper: Makes it easy to lift the bark out once it’s set!
- Cool coconut oil is key: Warm just enough to melt. If it’s too hot, it’ll melt the sprinkles.
- Slice or snap: Use a sharp knife for neat squares or break it apart with your hands.
- Spread chocolate quickly: While it’s still warm and smooth.
- Add sprinkles right away: So they stick to the melted chocolate.
- Use a smaller pan (like an 8×8-inch pan): For thicker bark pieces.
Storage
Store in the freezer: This cake batter bark holds up best cold and tastes amazing straight from the freezer…like frozen birthday cake cookie dough!
More Better-For-You Treats:
Cake Batter Bark
Equipment
- Rimmed sheet pan
Ingredients
- 2 cups old-fashioned oats blended to a powder
- 1/4 cup + 1 teaspoon 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
- Measure 2 cups of oats, then blend in a high-powered blender until they resemble a fine flour. Add to a medium bowl.
- Add 1/4 cup melted coconut oil, maple syrup, vanilla, and salt to the oats. Stir to combine, then gently fold in 3 tablespoons of sprinkles.
- Line a sheet pan with parchment paper. Press the mixture into a flat, even 1/4-inch layer.
- In a microwave-safe bowl, combine white chocolate chips and the remaining 1 teaspoon of coconut oil. Microwave in 20-second intervals, stirring between each, until melted and smooth.
- Pour melted chocolate over the dough and spread it evenly with the back of a spoon or spatula. Sprinkle the remaining 1 tablespoon of sprinkles on top.
- Place the pan in the freezer for at least 30 minutes, or until firm. Let it sit at room temperature for a minute before slicing. For clean cuts, use a sharp knife warmed under hot water and dried between cuts.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks delicious! Do you think almond flour could be used in place of the oats? One of my kids is sensitive to oats. Thanks!
I haven’t tested it with almond flour, but it should work fine! The flavor might be a little different, but still delicious.