Saturday, December 28, 2013

Toffee Brownie Trifle

Day 53

Merry Christmas! Here’s a decadent dessert to serve during the holiday that I found in the Taste of Home magazine. It is perfect for taking to a get-together, and its preparation is very fast and stress-free. Served in an elegant trifle dish, this heavenly dessert will appear more time-consuming than it actually was. Throw some flour on your face and clothes to give the illusion of hours and hours slaving away in the kitchen. I won’t tell.

Copyright, Doug Kapustin Photography, 2013
In all seriousness, an added plus is, of course, that people will be instantly delighted by the textures and flavors, no matter how easy the trifle was to make. 


Toffee Brownie Trifle  
1 package fudge brownie mix (13-inch x 9-inch pan size)
2-1/2 cups cold (whole) milk
2 packages (3.4 ounces) instant white chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
5-6 Heath candy bars, chopped (or bag of Heath toffee bits) 

Prepare and bake brownies according to package directions for
cake-like brownies, using a greased 13x9-in. baking pan. Cool

In a large bowl, beat milk and pudding mixes on low speed for 2
minutes. Let stand for 2 minutes or until soft-set. Fold in whipped
topping. Refrigerate for 30 minutes. 

Cut the brownies into 1-in. cubes; place half in a 3-qt. glass trifle
bowl or serving dish. Cover with 1/3 of toffee pieces and half of the pudding. Repeat layers.
Finish with chopped candy bars. Refrigerate leftovers. 

*Original recipe from Taste of Home magazine.


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