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
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 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.