Candy Shop Triffle Recipes

CANDY SHOP TRIFFLE RECIPE - (4.5/5)

Steps:

• Bake the cake as per the directions on the box. Let cool completely. Let cool whip thaw out until it's easier to spread. Make the pudding as per the directions on the box, at the very end before you let it set stir in the 1/4 cup of peanut butter. Let set. Crumble the cake into a trifle dish (or bowl), top with 1/2 of the pudding mixture, then add a layer of cool whip (1/2 the container), and then sprinkle 1/2 of the chopped Reese peanut butter cups and 1/2 the bag of Reese's pieces. Do another layer exactly the same: cake, pudding, cool whip, candy. Put the 2 tbsp of peanut butter into the microwave for about 45 seconds to melt, then drizzle over top of the trifle.

TRIPLE CHOCOLATE TRIFLE RECIPE BY TASTY

Steps:

• Make the pudding: In a medium pot, combine the milk, table cream, sugar, cocoa powder, cornstarch, and salt and whisk together until evenly incorporated. Cook over medium-high heat, whisking constantly, until starting to thicken and bubble up, about 5 minutes.
• Remove the pot from the heat and whisk in the butter and vanilla. Strain the pudding through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing directly against the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or overnight.
• Make the whipped cream: In a medium bowl, combine the heavy cream, powdered sugar, and cocoa powder. Whip with an electric hand mixer on high speed until stiff peaks form, 3-4 minutes, scraping down the sides of the bowl as needed. Transfer the whipped cream to a piping bag fitted with a large tip and chill in the refrigerator until ready to use.
• Make the chocolate ganache: Add heavy cream to a microwave-safe liquid measuring cup. Microwave for 1 minute, until very hot. Add the chocolate chips and let sit for 2 minutes, then stir until smooth. Transfer to a piping bag fitted with a small tip. Set aside until ready to use.
• Assemble the trifles: Transfer the chocolate pudding to a piping bag fitted with a large tip.
• Add about ½ cup of the pound cake cubes to the bottom of each jar, pressing down to compact. Pipe about ¼ cup of chocolate pudding and ¼ cup of the whipped cream on top. Sprinkle 2-3 tablespoons of crushed chocolate sandwich cookies and 2 tablespoons chocolate caramel candy bars on top. Repeat to make a second layer with the remaining ingredients. Finish with a drizzle of chocolate ganache and garnish with fresh raspberries and a sprig of mint. Serve with chocolate spoons.
• Enjoy!

CANDY CANE BROWNIE TRIFLES

Steps:

• Preheat oven to 350°F
• In a medium saucepan, combine butter and unsweetened chocolate; heat and stir over low heat until melted. Remove from heat and cool.
• Meanwhile, grease a 13x9x2 inch baking pan; set aside.
• Stir granulated sugar into cooled chocolate mixture in saucepan. Add eggs, one at a time, beating with a spoon after each addition until combined. Stir in vanilla and 1/2 teaspoon peppermint extract. Add flour, stir until just combined. Stir in chocolate pieces. Spread batter in prepared pan. Bake 35 minutes ou until a toothpick inserted near center comes out clean. Cool on a wire rack. If desired cover tightly and store overnight at room temperature or freeze for up to 3 weeks.
• Meanwhile, prepare chocolate peppermint sauce. Break brownies into irregular bite sized chunks; set aside.
• In a chilled very large bowl, combine whipping cream, powdered sugar, peppermint schnapps or peppermint extract, and a few drops of red food coloring. Beat with electric mixer until soft peaks form (tips curl).
• Dip rims of 16-20 martini glasses and or dessert cups in addition dip rims of glasses in peppermint schnapps then in pink, red or white decorating sugars. In each glass layer whipped cram mixture, brownie chunks, chocolate peppermint sauce and crushed candy. Top each dessert with a dallop of the whipped cram mixture sprinkled with crushed peppermint. If desired garnish with a candy cane.
• Chocolate peppermint sauce: In a heavy medium saucepan, Combine 6 ounces cut up semisweet chocolate and 3 tablespoons butter; stir over low heat until melted. Stir in 1 1/4 cups half and half or light cream, 3/4 cup granulated sugar, and 3 tablespoons light color corn syrup. Bring to a boil over medium heat. Boil gently; stirring frequently, 8 minutes or until syrup reduces to 2 1/3 cup. Remove from heat. Stir in 1 tablespoon peppermint schnapps or 1/4 teaspoon peppermint extract. Cool to room temperature (mixture thickens as it cools. If desired cover and chill for up to 24 hours.
• Note: If you prefer to assemble the dessert in one large bowl, place one-third of the brownie pieces in a 2 quart glass trifle bowl or serving bowl. Drizzle with one fourth of the chocolate peppermint sauce. Sprinkle with one-third of the crushed candy. Top with one-third of the whipped cream mixture. Repeat layers ending up with whipped cream mixture sprinked with the candies. Drizzle with remaining chocolate sauce. If desired, garnish with candy canes or peppermint sticks.

CANDY BAR BROWNIE TRIFLE

Steps:

• Prepare and bake brownies according to package directions. Cool on a wire rack. Prepare pudding according to package directions. Crush candy bars; set aside. , Cut brownies into 1-in. cubes; place half of the cubes in a 3-qt. trifle bowl or large glass serving bowl; press down lightly. Top with half of the whipped topping, pudding, caramel topping and crushed candy bars; repeat layers. Cover and refrigerate until serving.

CHOCOLATE TRIFLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square glass baking pan.
• Combine brownie mix, egg, 1/4 cup water, and vegetable oil in a large bowl. Stir until well-blended, about 50 strokes. Spread into the prepared pan.
• Bake in the preheated oven until a toothpick inserted 1 inch in from the edges comes out clean, 25 to 30 minutes. Remove from the oven and let cool completely, about 30 mintues.
• Cut cooled brownies into 1-inch squares and set aside.
• Combine condensed milk, remaining 1/2 cup water, and pudding mix in a large bowl; mix until smooth. Fold in 8 ounces whipped topping until no streaks remain.
• Place 1/2 of the brownies in a trifle bowl or glass serving dish. Top with 1/2 of the pudding mixture, then 1/2 of the 12-ounce container of whipped topping. Repeat layers. Shave chocolate on top for garnish.
• Refrigerate 8 hours before serving.