These Raspberry Bombshell Sweet Stacks are actually a dream come true for me. I have been wanting to make these for years and years. I couldn’t quite wrap my mind on how to do it, but they were worth the wait! They have a White Chocolate Raspberry Blondie base, pink cream cheese frosting center, and a Raspberry Chocolate Gooey Butter Cake top. They’re filled with Raspberry Creme KitKats, Raspberry Cheesecake Lindor truffles, and then drizzled with milk chocolate and topped with more KitKats. I hope you love these because now I want to make 50 different versions of these! Stay tuned 😉
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For the white chocolate raspberry blondie base:
For the buttercream center:
For the raspberry chocolate gooey butter cake base:
For the raspberry chocolate gooey butter cake filling
Topping
*Both the blondie base and gooey butter cake should be made the day before and totally cooled
For the blondies:
For the gooey butter cake:
To assemble:
Buttery, sweet sugar cookie cups filled with vanilla buttercream and rainbow sprinkles!
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