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There’s Chocolate Bark, then there’s White Chocolate Strawberry Truffle Bark!! It’s luscious, creamy, and exquisite; the rich white chocolate hugs a velvety, cake-like center. You will not be able to share… or stop eating it!

This truffle bark is just like cake pops but in a different form. They make great gifts.

White Chocolate Strawberry Truffle Bark

White Chocolate Strawberry Truffle Bark

I’m so not a girly girl. Like, I didn’t play with dolls when I was little. Instead, I played cars and sports with my brothers. I’ve never been the froo-froo-girly-pink-and-lace type! But, I love this pink chocolate bark! It’s actually pink because it’s strawberry flavored, so you could make any cake flavor that you like or want to match the holiday.

Since normally I don’t even get the opportunity to do anything pink, Valentine’s Day will be a great reason to indulge my pink creativity! After seeing this made in red velvet, I knew it would be great with strawberry. Bonus, it’s both delicious and easy!

White Chocolate Strawberry Truffle Bark recipe is decadent strawberry filling sandwich with white chocolate

White Chocolate Strawberry Truffle Bark

A few tips when you’re making this:

  1. Use good chocolate. Always. {I use Wilton Chocolate Melts or Ghirardelli usually.}
  2. The bottom chocolate layer should be thicker than the top for easier cutting. I used 3/4 bag of the chocolate melts for the top chocolate layer.
  3. You can make the cake by scratch or use a cake mix.
  4. Use an off-set spatula to spread the chocolate. You’ll find it much easier to get a thin, even layer using one.
  5. It doesn’t have to be perfect!

Ingredients for Truffle Bark

The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.

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Chocolate Strawberry Truffle Bark

White Chocolate Strawberry Truffle Bark

It's luscious, creamy, exquisite; the rich white chocolate hugs a velvety, cake-like center.
Author: Paula
5 from 8 votes
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 48 portions



  • Line two cookie sheets with parchment paper. They need to be larger than 9×13.
  • Crumble cooled cake in a large bowl. Mix cake with entire container of frosting.
  • Add 1 and 1/2 tablespoon shortening to the candy melts.
  • Melt one bag plus 3/4 cup from second bag and of the chocolate in microwave and stir until smooth.
  • Pour chocolate evenly on the two prepared parchment paper lined pans.
  • Spread evenly.
  • Allow to set and harden at least 30 minutes.
  • Divide cake mixture evenly on two layers of chocolate and spread and press into a even layer. You can use a off-set spatula or your fingers for this.
  • Add remaining 1/2 tablespoon shortening to remaining chocolate.
  • Melt remaining chocolate and carefully pour over cake mixture. Carefully spread to cover the cake in a thin, even layer.
  • Add sprinkles before chocolate sets.
  • Allow to cool and set. You can leave sitting on the counter-top or speed the process by placing in the refrigerator or freezer.


Makes 2 9×13 inch pans of truffle bark.


Calories: 88kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 77mg | Potassium: 2mg | Sugar: 11g | Calcium: 17mg | Iron: 1mg
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