Cake Batter Bark

Ingredients 2 cups dark chocolate chips 1.5 cups white chocolate chips 1/4 cup yellow cake mix 1/4 – 1/2 cup rainbow sprinkles


  • Place parchment paper on a baking sheet and set aside
  • Place the dark chocolate chips in a bowl over a double boiler. Stir constantly until melted. Pour the melted chocolate onto the baking sheet, spreading out on the paper. Place in fridge for 10 min max.
  • Next, melt the white chocolate chips in a bowl over a double boiler, stirring constantly. Tip: Try lowing the heat here. I have found this helps prevent white chocolate from burning easily. Add in the cake mix and stir thoroughly. Layer over the dark chocolate. Using a utensil, swirl the white chocolate throughout the dark. Top with the sprinkles.
  • Place in the freezer for 30 minutes. Remove and break into pieces. Store in the fridge until ready to serve!

*Recipe altered slightly from The Chew’s version


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