Cake Batter Bark Blondies

For the bark:

Line a baking sheet with parchment paper.

Chop semi-sweet chocolate and place in a microwave safe bowl. Microwave in 20-30 second intervals, stirring frequently and continuing to heat until chocolate is completely smooth. Pour chocolate onto the prepared baking sheet and spread with an offset spatula. Freeze for 20 minutes.

Chop white chocolate and melt in the same way. Once melted, add the 3 tablespoons of cake mix, stirring with a whisk until mixed. Let it set for a few minutes to thicken. Pour white chocolate over the layer of semi-sweet, spreading with an offset spatula as well.

Immediately pour sprinkles over top. Return to freezer while you make the blondies.

For the blondies:

Preheat oven to 350 F. Spray an 8×8-inch pan with cooking spray.

In a large bowl, combine the box of cake mix, oil, eggs, and milk stirring until well mixed. Pour half the batter into your prepared 8×8 pan. Break apart the frozen bark and lay the pieces on top of your brownie batter. You will have left over bark. It’s perfect to snack on while blondies are baking! Spread the remaining batter over your chocolate bark. Bake for 25 minutes. Remove it from the oven and let it cool completely. Cut and enjoy!

Blondies adapted from Taste and Tell; Bark recipe adapted from Sweetapolita.