Toffee Brownie Trifle


This is another recipe that I made for Christmas Eve. I usually make this every year. It definitely is a family favorite. It came from either a Taste of Home or Simple and Delicious magazine. This recipe could also just be used as a framework. You could mix things up and use 2 packages of chocolate pudding and top the trifle with crushed peppermint candy or a can of cherry pie filling. The possibilities are endless. This year when I made this, I didn’t have any of the Heath or Skor candy bars in the house so I used a Symphony bar instead, the one that has the toffee bits and almonds in it. This was just as yummy. This recipe is also best if you can give it some time in the fridge before you serve it. I like to make it the day before.


Toffee Brownie Trifle

1 package brownie mix (13 x 9 inch pan size)
2 ½ cups cold milk
1 package (3.4 ounces) instant cheesecake or vanilla pudding(I use the cheesecake)
1 package (3.3 ounces) instant white chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
2 to 3 Heath or Skor candy bars (1.4 ounces each) chopped

Prepare and bake brownies according to package for cake-like brownies, using a greased 13 x 9 x 2 inch baking pan. Cool completely on a wire rack. In mixing bowl, beat the milk and pudding mixes on low speed for 2 minutes. Fold in whipped topping. Cut the brownies into 1 inch cubes; place half in a 3 qt glass trifle bowl or serving dish. Cover with half the pudding. Repeat layers. Sprinkle with copped candy bars. Refrigerate leftovers. 16 servings.

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