The “Bee Sting Bars” Our Editors Can’t Stop Making (Everyone Loves Them)

['Lindsay Funston', 'Editor-In-Chief', 'The Kitchn', "I'M The Editor-In-Chief Of The Kitchn. I Lead Content Across The Site", 'Write About My Favorite Cooking Secrets', 'Our Recipes Definitely Worth Trying. Before Joining The Best Team Ever', 'I Was The Executive Editor Of Delish', 'Where I Mastered The Cheese Pull. I Live In Portland', 'Oregon', 'With My Husband'] Kitchn | Inspiring cooks, nourishing homes 2025-09-27 22:51:27

I’ll be the first to admit that before I started working at The Kitchn, I had no idea what a “bee sting” dessert entailed. But then we developed our now-famous recipe for Bee Sting Cake, the triple-layer German delicacy that’s “heaven in a cake,” as our recipe tester nicknamed it. What makes it “bee sting”? Our staff quickly became obsessed with this cake, and it wasn’t long before we were brainstorming what else we could “bee sting.” These bars became our next creation — and my personal favorite. Get the recipe: Bee Sting Bars