Swirled Berry Vanilla Puffs Chocolate Bark - a fun chocolaty, chewy treat that's so easy to make! Made with gluten free Cascadian Farm Berry Vanilla Puffs, and can be nut-free and vegan! | cupcakesandkalechips.com

Swirled Berry Vanilla Puffs Chocolate Bark

Enjoy something sweet in a healthier way with this chewy, crunchy, chocolaty treat. Gluten free, dairy free, nut free and vegan.
Course Candy, Dessert
Cuisine American
Keyword chocolate bark, holiday desserts, homemade candy, Valentine''s Day sweets
Prep Time 15 minutes
Total Time 15 minutes
Servings 10 2 oz. servings
Calories 386kcal
Author Brianne @ Cupcakes & Kale Chips


  • 1 pound dark chocolate
  • 1/2 cup Cascadian Farm Fruit Spread or your favorite jam (preferably raspberry, strawberry, blueberry, etc.)
  • 1 cup Cascadian Farm Vanilla Puffs cereal
  • 1/2 cup dried fruit I used dried blueberries
  • 2 oz white chocolate about 1/4 cup white chocolate chips


  • Line a sheet pan with a silicone baking sheet or wax paper.
  • Melt the dark chocolate at 50% power in the microwave, stirring every 15-30 seconds until smooth, or melt over a double boiler.
  • Pour the chocolate onto the prepared sheet and spread into a thin, even layer, about 1/4 inch thick.
  • Place the fruit spread in the microwave for a few seconds and stir until smooth and flows easily. Drizzle over the chocolate and swirl though the chocolate with the tip of a butter knife or skewer.
  • Sprinkle the Berry Vanilla Puffs and dried fruit over the chocolate, pressing in slightly.
  • If desired, melt the white chocolate in the microwave or over a double boiler. Drizzle with a spoon or transfer to a small sandwich bag, cut off the tip, and drizzle over the bark.
  • Allow to cool to room temperature until the chocolate has solidified again, then break into pieces.


Serving: 2oz | Calories: 386kcal | Carbohydrates: 45g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 2mg | Sodium: 40mg | Potassium: 357mg | Fiber: 5g | Sugar: 29g | Vitamin A: 0.4% | Vitamin C: 1.8% | Calcium: 5.2% | Iron: 30.7%