A few years ago I worked part-time at a scrapbooking store. I fell in love with various supplies – stickers, paper, tools, you name it – on a regular basis. But when I came across a set of birthday themed papers in the clearance bin one night, I was a goner.

I loved that paper. It was called “Confetti” and the designs featured – surprise! – multi-colored confetti. After discovering a couple sheets of the set in our clearance bin, I went on a rampage trying to find more. I asked my friend who worked in the back with the extra inventory to look for it. I asked a manager to show me how to search for it on the computer. I searched online, scrolling through pages of links looking for that adorable, perfect paper.

Eventually, our store got more of the paper and I stocked up. I think I have about 27 sheets of the confetti paper even now. I should be set for a while!

When I saw this cake batter bark on Pinterest (and then traced back to Stephanie Cooks), I immediately thought of that paper (even though, admittedly, I haven’t used it or even seen it in months). It’s fun and festive and perfect for a party.

It could be overly sweet with the cake-flavored white chocolate, but the dark chocolate it’s paired with balances the sweetness. It’s not quite that beloved combination of salty and sweet, but it’s pretty darned close.

And, with just a different type of sprinkles, you could make this sweet snack fit any theme or holiday.

Cake Batter Bark

1 bag of dark chocolate chips
1 bag of white chocolate chips
2 heaping tsp yellow cake mix
sprinkles

Melt the dark chocolate in the microwave or on the stove, stirring often. When melted, pour it onto parchment paper (or a non-stick cookie sheet if you’ve just run out of parchment paper). Put in the freezer for 20 minutes. Next, melt the white chocolate and mix in the cake mix. Spread it over the frozen sheet of dark chocolate. Make sure your white chocolate isn’t melting the dark chocolate because if it does and mixes together, it will look gross. Top the white chocolate with sprinkles and freeze for 20 minutes.

Break into pieces and serve.

Note: The original recipe called for 7 oz. dark chocolate, 12 oz. white chocolate and only 1.5 teaspoons cake mix. I actually used semi-sweet Ghiradelli chips, but went with the whole bag. And next time I make this, I’m using 2 teaspoons of the cake mix so it has a more distinct cake flavor.

Did you make any new snacks last weekend? Do you prefer a salty/sweet or a dark/white chocolate combination? And have you ever fallen in love with a craft product?

This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Sweet Tooth Friday and Foodie Friday. It will also be linked to Ingredient Spotlight at Eat at Home Cooks.