Strawberry Shortcake Bark 

Yield: 8 servings

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Cooling Time: 15 minutes
• Total Time: 30 minutes

Ingredients: For the Shortcake Crumbles:

• ½ cup almond flour
• 1 tablespoon melted butter
• 1 tablespoon powdered Swerve
• 1/8 teaspoon salt

For the Topping:

• 1 cup Bake Believe^® White Melting Wafers
• ¾ cup freeze-dried strawberries

Instructions:

1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
2. In a medium bowl, whisk together all of the ingredients for the shortcake crumbles.
3. Press the mixture onto the cookie sheet into a rectangle about ¼-inch thick.
4. Bake shortcake crumble mixture until browned, about 4 minutes.
5. Set aside to cool.
6. Line another cookie sheet with parchment paper.
7. Place the 1 cup white wafers in a medium heat-proof bowl and microwave in 30-second intervals, stirring in between, until melted.
8. Spread the melted white wafers on the prepared cookie sheet into a rectangle that is about ¼-inch thick.
9. Break up the shortcake crumbles and sprinkle on the melted white wafers along with the freeze-dried strawberries.
10. Place in the refrigerator to firm up, about 10 minutes.
11. Cut the bark into pieces and enjoy.
12. Store in an air-tight container in the refrigerator.