Summer Berry Sprinkle Bark (Edit recipe)

Top 14-free, fun, festive and the perfect, no-bake summer sweet treat! So delicious + easy to make and fun for the kids to decorate with rainbow sprinkles.

15 minutes to 20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	571
Fat:	15 g
Carbohydrates:	111 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	4 mg
Fiber:	22 g
Sugars:	60 g
Calculated for total recipe.

by foodallergymoms_andmore

Serves: 8-12

Ingredients

10 whole Organic Raspberries
10 whole Blackberries, Organic
25 - 28 whole Blueberries, Organic
4 - 5 whole Strawberries, Organic; stemmed + sliced
7.1 oz Pascha Organic Vegan White Baking Chips, One 7.1oz bag
1.5 tsp Coconut Oil, Organic
2 - 3 tsp Rainbow Sprinkles, I used dye-free

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Wash fresh berries thoroughly; dry completely with paper towels.
Cut parchment paper to fit 11” x 17“ rimmed sheet pan.
Arrange berries in desired pattern, in a single layer in center of prepared pan.
Add baking chips and coconut oil to microwave-safe bowl. Microwave for 30 seconds; stir. Continue microwaving in 20-second intervals, stirring in between, until just melted and smooth. Spoon over berries, then spread out using back of spoon to cover all berries.
Evenly sprinkle with rainbow sprinkles.
Place pan in refrigerator until white chocolate is set, at least 30-35 minutes. Use sharp knife to slice into desired number of pieces.
Store remaining bark in airtight container in refrigerator.