Easy Chocolate Chip Trifle Recipes

CHOCOLATE TRIFLE

Steps:

• Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
• In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
• In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

EASY CHOCOLATE TRIFLE

Steps:

• First Layer.
• Prepare brownie as directed on box and add about a half cup of choc chips. Once brownies are cooked cut them up or spoon about half of them out of pan and into bottom of trifle dish. Then heat up fudge and randomnly spoon fudge over brownies. Use half of jar.
• 2nd Layer.
• Prepare pudding as normal with a cup of mini choc chips. Then pour half of pudding on top of the brownies.
• 3rd Layer.
• Then spoon 8oz (half of tub) of whipped topping onto the pudding. Try to spread evenly so the layers are clean looking.
• Then REPEAT all three layers and garnish with mini chocolate chips.
• Then cover & chill in fridge until time to serve.

EASY CHOCOLATE CHIP TRIFLE

Steps:

• Remove plastic wrapping from cookie dough. Cut dough in 1/2 lengthwise and then again in 1/2 lengthwise for a total of 4 pieces. Cut each piece into 2 1/2 inch logs, ending up with 16 pieces.
• Place 16 pieces on a sligtly greased cookie sheet and bake at 375 degrees for approximately 11-12 minutes until cookies are lightly brown.
• Move cookies to wire rack and cool completely.
• Meanwhile, in a large bowl, combine the pudding mixes and milk and beat until well blended.
• Fold the Cool Whip into the pudding mixture.
• Crumble 6 of the cooled cookies and put 3/4 of them in the bottom of a deep 10 inch glass serving dish (trifle dish).
• Top the crumbled cookies with 1/3 of the pudding mixture.
• Place berries over pudding.
• Stand remaining 10 cookies, face side out along the inside of the dish.
• Place remaining pudding mixture in the bowl over the berries.
• Top with remaining cookie crumbles.
• Cover and refrigerate for at least 4 hours (preferably overnight) before serving.
• You can garnish with mint leaves and additional fruit if desired.

EASY CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

Steps:

• Beat the butter and brown sugar with an electric mixer in a large bowl until smooth. Beat in the vanilla extract. Add flour, alternately with sweetened condensed milk, beating well after each addition. Fold in the chocolate chips and toffee bits; mixing just enough to evenly combine.
• Using a small cookie scoop, make 1-inch balls and place them on waxed paper lined baking sheets. Refrigerate until firm, about 1 hour.
• Melt the chocolate coating in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or coating will scorch. Dip the dough balls in the chocolate coating, allowing any excess to drip off. Place on waxed-paper lined baking sheets and sprinkle the truffles with additional toffee pieces. Refrigerate until firm, about 15 minutes. Store in the refrigerator.