Chocolate Caramel Brownie Trifle.
Brownies, cut into 1″ squares (a pkg. from a box or the recipe below)
2 large pkg. instant chocolate pudding
1 jar caramel sauce (I used Hershey’s)
4 Heath candy bars, regular size
1 c. margarine or butter
2 c. sugar
1/3 c. cocoa
1 1/2 c. flour
1 tsp. salt
2 tsp. vanilla
Soften margarine and blend in 2 cups sugar and cocoa. Beat together and add 4 eggs, one at a time. Add flour, salt and vanilla.
Spread on large (10x15x1 inch) greased cookie sheet. Bake 25 minutes at 350.
Prepare brownies according to recipe above or directions on box. Any box or recipe will work, I usually bake mine in a jelly roll baking pan so that they bake nice and thin and get even a little crispy. For this recipe you want them fully cooked, or even slightly over-baked. Once you layer all the other ingredients it can get mushy if your brownies are already soft and gooey.
Once the brownies are baked and cooled, cut up into small, bite-sized pieces.
Prepare chocolate pudding according to directions.
Crush the Heath candy bars into small, bite-sized pieces.
Spoon about a third of your pudding into a trifle dish.
Add a layer of brownie pieces.
Sprinkle on some of the crushed Heath.
Drizzle on some caramel sauce.
Top with about half of the cool whip.
For the top layer, I usually put the pudding, a small layer of cool whip and then add a few brownies, Heath pieces and caramel sauce to decorate the top nicely.
There is no wrong way to layer the ingredients. It will taste great however you choose to do it!
Keep in the refrigerator until ready to serve.
(This should not be assembled more than an a few before it will be served to avoid the brownies getting soggy. You can prepare the pudding and brownies the night before and store in airtight containers, then it will only take a few minutes to assemble the next day.)