Checkerboard Terrace Delight (Printer-friendly)

A playful assortment of crunchy, soft, sweet, and salty layered bites creating a 4x4 checkered finish.

# What You'll Need:

→ Crunchy Layer

01 - 2.8 oz crushed crisp shortbread cookies or graham crackers
02 - 1 oz unsalted butter, melted

→ Soft Layer

03 - 2.8 oz cream cheese, softened
04 - 1 oz powdered sugar
05 - 1 tsp vanilla extract

→ Sweet Layer

06 - 3.5 oz chopped dark chocolate
07 - 2 fl oz heavy cream

→ Salty Layer

08 - 2.8 oz salted caramel sauce
09 - Flaky sea salt, for garnish

→ Assembly

10 - 16 small raspberries (optional, for garnish)

# How to Make It:

01 - Combine crushed cookies with melted butter and press evenly into an 8x8 inch parchment-lined baking dish. Refrigerate for 15 minutes.
02 - Beat cream cheese, powdered sugar, and vanilla extract in a bowl until smooth.
03 - Heat heavy cream until nearly simmering, then pour over chopped chocolate. Let stand 2 minutes and stir until glossy. Allow to cool slightly.
04 - Use store-bought salted caramel sauce or prepare homemade caramel in advance.
05 - Remove the base from the refrigerator and lightly score with a ruler and sharp knife into a 4x4 grid to form 16 squares.
06 - Fill four squares with cream cheese mixture, four with ganache, four with salted caramel topped with flaky sea salt, and leave four squares as the crunchy base, optionally topped with raspberries. Arrange so no same textures are adjacent, creating a checkerboard pattern.
07 - Refrigerate the assembled layers for 30 minutes to firm up.
08 - Carefully cut along the scored grid lines to produce 16 individual squares. Serve slightly chilled.

# Expert Suggestions:

01 -
  • You get four completely different taste sensations in one elegant bite, so no two mouthfuls feel boring.
  • It's stunning enough to impress guests but doesn't require you to be a pastry chef to pull it off.
  • The checkerboard arrangement turns dessert into something people want to photograph and share.
  • Everything can be prepped ahead, leaving you calm and collected when guests arrive.
02 -
  • Don't skip the chilling step after building the base; it keeps everything from shifting when you add the layers.
  • The chocolate ganache must cool slightly before spreading, or it'll seep through the soft layer and blur your perfect checkerboard.
  • Measure your grid carefully before assembling—precision here is what makes the checkerboard actually look intentional and stunning.
03 -
  • A ruler and a thin-bladed knife are non-negotiable for clean grid lines that make the checkerboard pattern pop visually.
  • Keep your knife warm and wet between cuts; this prevents sticking and gives you those neat, professional-looking edges that make people think you went to culinary school.
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