Foodie Friday: Heath Bar Trifle

The makings of a lovely breakfast...ahem, dessert
I have 3-4 recipes that are like bringin' out the big guns. I bring them out when there is a crowd and I know they could use a good old calorie-fest. This one does it every time and can be your new go-to for summer picnics (I made it at New Years, too, so really any time of year!)

This recipe is adapted from here. I thought I'd make it a little easier to read and simplified a few steps. Since I forgot to snap a photo before I set it out to be demilished, you can see her finished product!

Heath Bar Trifle

Brownie ingredients:
You could use boxed, but the homemade ones are just as easy and are the key ingredient I think!
1 cup butter (2 sticks)
2 cups sugar
4 eggs
1-1/2 tsp vanilla
1/2 cup cocoa
1-1/3 cup flour
1/2 tsp salt
Cream butter and sugar together.  Add eggs and blend well.  Add vanilla, salt, cocoa, and flour. Don’t over-beat.  Pour into a greased 9×13 pan.  It will look strange because there is no oil, but it will spread in the pan. Bake at 350 F for 20-25 minutes or until done.  Cool completely. Once brownies are cooled completely cut into 1 inch squares.

Remaining ingredients:
1 (3.9 oz) box instant chocolate pudding mix (NOT chocolate fudge)
1/2 cup water
1 (14 oz) can Sweetened Condensed Milk
1 (16 oz) container Cool Whip
4 Heath candy bars (or a bag of crushed Heath)
In a large bowl, mix chocolate pudding mix, water, and sweetened condensed milk.  Fold in half of the container of Cool Whip until there are no streaks remaining. In a trifle bowl or glass serving dish layer: 1/2 brownies squares, 1/2 pudding mixture, Heath, 1/2 of the remaining Cool whip (Don't use all of it yet!). Repeat the layers but reserve Heath for the topping. Refrigerate 8 hours before serving.

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