Photo: Grand Central Publishing
Where is it written that chocolate bark must only be served at Christmas time? Krumsick's white chocolate bark, which contains rainbow-colored cereal and coconut flakes, deserves to be eaten any time of year. It's light, bright, and has an old-school finishing touch: sprinkles on top.

Makes about 40 treats


  • 1 1/2 cups fruity cereal (I like Fruity Pebbles)
  • 1 1/2 cups coconut flakes
  • 2 1/2 cups white chocolate chopped into quarter-size pieces (or Wilton Candy Melts)
  • 1/2 cup sprinkles of your choice


Line a 9 by 13-inch baking pan with aluminum foil and coat it with nonstick spray. Set aside.

Place the cereal and coconut flakes in a large bowl and stir until distributed evenly.

Melt and temper the white chocolate. (This recipe explains how to temper chocolate.) Pour the white chocolate over the mixture and stir until completely coated.

Using a rubber spatula, spread the mixture evenly over the bottom of the prepared pan.

Sprinkle with sprinkles!

Refrigerate for 30 minutes, or until solid.

Transfer to a cutting board, peel off the foil, and cut with a very sharp knife or break into two-bite pieces.

From No Bake Makery: More Than 80 Two-Bite Treats Made with Lovin', Not an Oven (Grand Central Life & Style) by Cristina Suarez Krumsick.

More No-Bake Desserts


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