I couldn’t wait one more day to share this recipe with you. It will change your life! Okay, maybe it won’t change your life, but it will absolutely change your day. I came across this recipe a few years ago and knew I had to make it immediately. It is rich, creamy, peanut buttery, chocolatey…
I chose to use the darling, new mini Reece’s peanut butter cups to garnish the top, but you can use chopped regular size ones, too. I give you permission to get a little creative with the garnish. I also drizzled a little chocolate syrup on top. Speaking of which, I have a very easy recipe for homemade chocolate syrup to share with you soon.
Please make this as soon as possible; your family will thank you. This recipe makes quite a large bowl of trifle, but don’t be worried it WILL get eaten quickly. It comes together fairly quickly and should be made on the day you plan to serve it. It will keep for a few days, if necessary, but I don’t think that will be a problem. This would also make a perfect dessert to take to one of the many holiday get togethers that seem to pop up this time of year.
You can also serve this in individual trifle dishes to change the presentation a bit. Enjoy!!
adapted from Mel’s Kitchen Cafe
1 9 x 13 pan of your favorite brownie recipe (I use a Ghirardelli box mix)
5 oz package vanilla instant pudding mix
3 c milk
½ c peanut butter, creamy
2 tsp vanilla extract
1 c whipping cream, whipped and divided
24 regular sized peanut butter cups, divided
Prepare brownies according to the recipe. If you want uniform pieces of brownie, line the 9 x 13 pan with parchment paper and spray with cooking spray before adding the brownie batter. (I always swirl in some peanut butter to my brownie batter after dumping it in the pan. Just put a few spoonfuls of peanut butter on top of the batter and use a butter knife to swirl around.) Bake according to recipe. Cool completely.
Cut brownies into ¾” pieces.
Coarsely chop peanut butter cups. Reserve some for garnish.
Combine pudding mix and milk in large bowl. Beat at low speed for 2 minutes. Chill for about 5 minutes, or until it has completely thickened. Add peanut butter and vanilla, and beat until smooth. Gently fold in half of whipped cream.
Place half of brownies in bottom of trifle bowl; top with 1/2 of chopped candy and half of pudding. Repeat layers. Top with remaining whipped cream, spooned or piped on. Garnish top with remaining peanut butter cups.