Cake Batter Bark
Cake Batter Bark tastes like birthday cake and cookie dough had a baby; sweet, colorful, and totally addictive.
Servings: 12 pieces
Cost: $5.68
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
Notes
Note 1: Use real maple syrup with only one ingredient; not pancake syrup.
Storage: 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!
Nutrition
Serving: 1serving | Calories: 189kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 35mg | Potassium: 106mg | Fiber: 1g | Sugar: 14g | Vitamin A: 19IU | Calcium: 36mg | Iron: 0.7mg