Peanut butter and chocolate candy bar trifle

By TrayH

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.

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~To assemble 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.