*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!