Peanut Butter and Chocolate Candy Bar Trifle

By NicoleS

Ingredients

• For trifle:
• 1 baked, un-frosted chocolate cake, homemade or from a cake mix (you won’t use all of it)
• 3-4 cups chopped chocolate & peanut candy bars (Snickers, Reese’s, Payday, Baby Ruth, or other peanut butter candies)
• 2 cups heavy cream
• 1 Tbsp granulated sugar
• For peanut butter caramel sauce:
• 1/4 cup butter
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 cup evaporated milk, plus more if needed for thinning the sauce (can also substitute whole milk, half and half, or cream)
• 1/4 cup peanut butter
• 1 tsp. vanilla extract

Details

Adapted from petitelefant.com

Preparation

Step 1

For peanut butter caramel sauce:

In a medium-sized (2-3 quart) pan combine the butter, sugars and milk.

Bring to a boil and cook for about 5 minutes until the sugar is completely dissolved.

Remove from heat and add whisk in the peanut butter and vanilla.

Transfer to a bowl and let cool until ready to use. If the sauce is too thick, thin it out with a bit more milk. It should be pourable at room temperature.

To assemble the trifle:

Cut cake into cubes and set aside.

Whip the heavy cream using an electric mixer or by hand with a whisk.

Add the sugar after the cream forms soft peaks and beat or whisk a little longer until thick and not runny.

Chill until ready to use.

Layer in a large trifle dish or about 8 smaller dishes or glass jars:

** a single, even layer of cubed cake
** a layer of whipped cream (not too thick)
** a little of the chopped candy bars
** a drizzle of the peanut butter caramel sauce

Repeat one or two more times depending on the serving dish used.

Save some of the chopped candy bars for the very top layer as a garnish.

Chill until ready to serve.