April 11, 2024
I’ve been testing a LOT of recipes this year, and one that I wanted to perfect was a stacked bar. I really love desserts with a lot of texture and flavor variation, so I wanted to make sure each layer was really different.
For this bar, there’s a brownie base, peanut butter cream cheese filling, chopped peanut butter cookies, chocolate ganache, and peanut butter cups. You could literally take one bite and be satisfied! My kind of dessert 😉
For my birthday, I got a ton of springform pans- squares, circles, different sizes, etc. One of my 2024 baking goals was to make more layered desserts. This one was such a hit- it’s gooey and fudgy and creamy…the best of everything. Stay tuned for more, I can’t get enough of these.
For some reason, acetate sheets used to make me nervous. Not sure why, I think it’s because they look harder to use than they are. I find that they’re so easy to use when you don’t have a springform pan and want to make a layered dessert OR even if you do and want to keep the edges clean. I made this twice and just used the pan for one and the acetate with the pan for the other. It definitely sticks to the pan more without it. Not a deal breaker, but the make things easier. I like to use these and cut them to fit.
I used peanut butter cookies in these because I had them made, but chocolate chip cookies would be great. Especially the ones from the bakery. You can also use leftover Easter candy (if you have it) for the topping or add nuts or chocolate sprinkles.
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Buttery, sweet sugar cookie cups filled with vanilla buttercream and rainbow sprinkles!
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