A Decadent Layered Treat with Classic Raspberry and Chocolate Flavors—Sweet, Stacked, and Irresistible!

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 😉

A Dessert Years in the Making

I’ve had this dessert idea in my head for years—literally years! But for some reason, I thought I had to bake it all as one giant layer. Turns out, breaking it into components made the whole process so much easier. Once I figured that out, these Raspberry Bombshell Sweet Stacks came together like a dream. Now for me, raspberry is my favorite fruit flavor in desserts. I really wanted it to shine here. Thankfully, there was a lot of raspberry candy out this year to blend with the raspberry preserves!

The Layers That Make It Magic

• Blondie Base: Buttery, sweet, and classic—you could totally bake this on its own because it’s that good. To give it a raspberry twist, I mixed in Lindor Raspberry Cheesecake Truffles.
• Gooey Butter Cake: This layer has a chocolate base to balance out the white chocolate in the blondie. The gooey filling? Packed with raspberry preserves and Raspberry Kit Kats. This combo is next-level—fruity, chocolatey, and completely irresistible.
• Cream Cheese Frosting: To layer it all together, I used Philadelphia Cream Cheese Frosting, tinted pink for an extra pop of fun. I highly recommend this cream cheese frosting if you don’t want to make your own. It’s the best premade frosting I have ever tasted!

The Finishing Touches

Once everything was stacked, I drizzled milk chocolate over the top—well, actually, the first time I poured it on, and let’s just say cutting it became a workout. Drizzling is definitely the better option! You can finish it off with more crushed raspberry candy, fresh raspberries, or even a dollop of whipped cream.

FAQ

• Can I make any of these layers on their own? Absolutely! The blondie and gooey butter cake are both amazing solo bakes.
• Do I have to use these exact candies?
  Nope! Any raspberry chocolate or truffle-style candy should work. Get creative!
• Can I store these for later?
  Yep! These stack beautifully in the fridge and taste even better the next day.

Raspberry Bombshell Sweet Stacks

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• Author: Taryn Camp

Ingredients

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For the white chocolate raspberry blondie base:

• 1 cup (2 sticks) salted butter, melted and cooled
• 1 1/2 cups packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 1/4 cups all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 8–9 chopped Raspberry Cheesecake Lindor Truffles

For the buttercream center:

• 1 container of Philadelphia Cream Cheese frosting (or the frosting of your choice)
• Pink food coloring

For the raspberry chocolate gooey butter cake base:

• 1 box of chocolate cake mix
• 1/2 cup (1 stick) salted butter, melted
• 1 egg

For the raspberry chocolate gooey butter cake filling

• 8 oz cream cheese, softened
• 1/2 cup seedless raspberry preserves or jam
• 4 cups powdered sugar
• 1/2 cup salted butter, melted
• 1 tsp vanilla extract
• 5–6 packages of Raspberry Creme Kit Kats (2 bars in each package)

Topping

• Melted milk chocolate
• Crushed Raspberry Kit Kats

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Instructions

*Both the blondie base and gooey butter cake should be made the day before and totally cooled

For the blondies:

1. Preheat the oven to 350 degrees and spray a 13 x 9 pan with baking spray and line it with parchment paper.
2. In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla and whisk until combined.
3. Sift in the flour, baking powder, and salt. Mix until just combined, being careful not to overmix.
4. Fold in the chopped Lindor truffles.
5. Spread the batter into the prepared dish. Bake it for 25-30 minutes or until the edges are golden brown and a toothpick inserted comes out with just a few moist crumbs.
6. Cool it completely in the pan then move it into the fridge overnight to chill.

For the gooey butter cake:

1. Preheat the oven to 350 degrees and spray a 13 x 9 dish with baking spray and line it with parchment paper.
2. In a large mixing bowl, combine the chocolate cake mix, melted butter and the egg. Mix until a thick dough forms. Press the dough evenly into the bottom of the prepared pan. It might seem like there’s not enough, but there is! Just be sure to keep pressing it out.
3. In a medium bowl, beat the cream cheese until smooth and creamy.
4. Add in the eggs one at a time and mix until combined.
5. Fold in the jam, powdered sugar, melted butter, and vanilla extract. Gently fold in the KitKats.
6. Pour the filling over the crust, spreading it evenly. Smooth the top with a spatula.
7. Bake for 40-45 minutes or until the edges are set but the center is still a bit jiggly. It’s totally okay if the top cracks!
8. Let the cake cool completely in the pan and the move it to the fridge to chill.

To assemble:

1. Slowly and gently transfer the entire pan of blondies to a working surface or cutting board.
2. Combine the cream cheese frosting and pink food coloring. Mix it until there’s no more pink streaks and then spread it onto the blondies.
3. Slowly and gently remove the gooey butter cake from the pan. Flip it over onto the top of the blondies with frosting so that the bottom is now the top. If it isn’t perfect or breaks a bit, it’s totally fine. You can press it together and the great thing is that these bars are layered, so it’s no problem.
4. Drizzle the melted chocolate on top of the butter cake layer and sprinkle the crushed KitKats. When I made these, I poured the chocolate on, but drizzling it would have been much better! You won’t use as many crushed KitKats for the topping as I did in the photo, but they’ll taste amazing, I promise 🙂
5. Once the chocolate sets, cut the bars into huge Sweet Stacks and enjoy!