(Alex Baldinger/The Washington Post) (Alex Baldinger/The Washington Post)

Great googly moogly, that's a huge Snickers bar. Spotted on the dessert menu at the just-opened Partisan, it's not actually a cross-section of a gargantuan Snickers bar; it's pastry chef Tiffany MacIsaac's Snickers Terrine, an ode to the world's greatest candy bar. (Fact.)

MacIsaac wanted to create a dessert that would complement Nate Anda and Ed Witt's meaty menu, so a dessert terrine, made with peanut butter cheesecake, chocolate ganache, mocha caramel, caramel sauce and a flourless chocolate cake base (the terrine is gluten free) was born. MacIsaac originally created it for the opening of Anda's Red Apron Butcher at Union Market, but the terrine hadn't found room on a dessert menu until now.

Familiar as it seems, it's a deceptively complex dessert to prepare, MacIsaac said, with stages of baking, cooling, glazing and layering required to achieve the desired shape and range of textures throughout. "I always try to make something familiar to people, and people know Snickers and love it," MacIsaac said.

The Partisan, 709 D St. NW. 202-524-5322. $10.