Name: Cake Batter Bark for the Table
Yield: 12

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.

Ingredients in this recipe prepped out for straightforward assembly including the oats, oil, vanilla, salt, sprinkles, maple syrup, and white chocolate.

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 evenly with the sprinkles.

The cake batter dough mixed together in a bowl and then spread out of a pan into a thin layer and white chocolate melted and drizzled on top along with sprinkles.

Tips For Making Cake Batter Bark

Use parchment paper: Makes it straightforward 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!