Checkerboard Terrace 4x4 squares (Printable)

A delightful 4x4 grid combining crunchy, soft, sweet, and salty layers for a flavorful 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 teaspoon 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)

# Cooking Steps:

01 - Combine crushed cookies with melted butter; press evenly into an 8x8 inch baking dish lined with parchment paper. Refrigerate for 15 minutes.
02 - Beat cream cheese, powdered sugar, and vanilla extract until mixture is smooth.
03 - Warm heavy cream to a simmer, pour over chopped dark chocolate, and let sit for 2 minutes. Stir until glossy and smooth, then allow to cool slightly.
04 - Use store-bought salted caramel sauce or prepare homemade caramel in advance.
05 - Remove crunchy base from refrigerator; with a ruler and sharp knife, lightly score a 4x4 grid on the surface, forming 16 squares.
06 - Fill four squares with cream cheese mixture, four with chocolate ganache, four with salted caramel sauce sprinkled with flaky sea salt, and leave four squares as the crunchy base topped optionally with raspberries. Arrange squares to avoid placing similar textures adjacently.
07 - Refrigerate the assembled layers for 30 minutes to firm up.
08 - Carefully cut along the scored grid to produce 16 distinct squares. Serve slightly chilled.

# Expert Tips:

01 -
  • Four completely different textures in one bite means you'll never get bored, and honestly, it keeps people guessing what comes next.
  • It looks absolutely stunning on a plate without requiring any fancy plating skills or artistic talent whatsoever.
  • Everything can be prepped ahead, so when guests arrive you're calm instead of stressed, which is truly the best ingredient.
02 -
  • The crunchy base needs to be pressed down firmly or it'll crumble apart when you're trying to slice, which I learned the hard way by being too gentle the first time.
  • Chilling between steps isn't just busy work—it's what keeps each layer from bleeding into the others and turning your beautiful checkerboard into a muddy mess.
  • A hot knife makes all the difference between neat squares and a smeared disaster, so keep a cup of hot water next to you while slicing.
03 -
  • An offset spatula makes filling the squares easier and cleaner, but honestly a regular spoon works just fine if that's all you have.
  • If you're nervous about the checkerboard pattern, sketch it lightly on paper first so you know exactly where each texture goes before you start filling.
  • Room temperature ingredients for the cream cheese layer prevent lumps and make beating it smooth take half the time.
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