Assorted shortbread cookies on one baking sheet

Ingredients:

• 1 tube (450 g) chilled chocolate chip cookie dough
• 1 package (630 g) of dry brownie mix (+ necessary ingredients)
• 2 tablespoons peanut butter
• 8 chocolate sandwich cookies, such as Oreos
• 1 tbsp. l. dulce de leche
• Coarse sea salt, for sprinkling
• 1/4 cup colored chocolate candies, such as M&M's
• 1/4 cup ribbed potato chips, crushed
• 6 small pretzels
• 1/4 cup bear-shaped graham cracker snacks
• 1 tbsp cream cheese, cut into small pieces
• 1/4 cup white chocolate chips
• 1/4 cup semi-sweet chocolate chips
• 2 tbsp honey-glazed peanuts, crushed
• 1/4 cup vanilla cream
• 2 tbsp. multi-colored sprinkles
• 0.5 cup mini marshmallows
• 2 tbsp freeze-dried raspberries, lightly crushed
• Special equipment: baking sheet measuring 45x32 cm; pastry bag; kitchen torch

Preparation:

1. Preheat oven to 350°F (160°C), spray a 18 x 13-inch baking pan with cooking spray and line with parchment paper, leaving a 1-inch overhang on each short side. Spray the parchment paper with cooking spray.
2. Set aside 1/4 cup of cookie dough. Divide the remaining cookie dough into 3 equal portions. Place the baking sheet long-side down and mentally divide it into 8 sections: 4 in the top row and 4 in the bottom row. Place one portion of cookie dough in the upper right corner and press it down. Press the second portion of dough diagonally below and to the left of the first (like a checkerboard pattern). Press the last portion of dough into the lower left corner.
3. Mix the brownie batter according to package directions. Divide it into the remaining 5 sections (about 0.5 cups batter per section).
4. Working from left to right in the top row, spoon 1 tablespoon of peanut butter onto the brownie dough in the upper left corner and swirl it. Press 6 Oreo cookies (or similar) onto the dough in the next section. Roll the reserved cookie dough into balls and place them on top of each chocolate sandwich cookie and in the large diamond-shaped spaces between the cookies (avoid placing the dough balls too close to the edges of the section, or they may spill into other sections).
5. Swirl dulce de leche into the dough in the next section and sprinkle coarse sea salt on top. Press an M&M's (or similar) into the cookie dough in the upper right corner.
6. Working from left to right in the bottom row, press crushed potato chips into the cookie dough in the first section, then arrange pretzels on top.
7. Press graham cracker bears onto the brownie batter in the next section. In the next section, cover the batter with alternating layers of cream cheese and white chocolate chips. Finally, sprinkle the last section of brownie batter with semisweet chocolate chips.
8. Bake until brownies are set and cookies are golden, 25-30 minutes. Cool on a baking sheet on a wire rack for 10 minutes.
9. Prepare the topping:
   
   Meanwhile, microwave the remaining 1 tablespoon peanut butter in a small microwave-safe bowl until smooth, about 15 seconds. Crush the remaining 2 chocolate chip cookies. Transfer the frosting to a piping bag.
10. Drizzle warm peanut butter over the peanut butter brownie and sprinkle with crushed peanuts. Sprinkle the remaining crushed chocolate sandwich cookies over the brownie and cookies. Pipe frosting onto the candy-covered cookies and sprinkle with colorful sprinkles.
11. Place mini marshmallows on top of the bear cookies and toast them with a small kitchen torch (or broil for 1 minute in the oven). Finally, sprinkle freeze-dried raspberries on the bottom right corner of the chocolate brownie.
12. Remove the cake from the pan and peel off the parchment paper. Cut vertically into 8 pieces and horizontally into 4 pieces to create multi-flavored pieces.