Chocolate Coffee Toffee Trifle Recipes

Steps:

• Follow the instructions on the box to prepare the cake mix and chocolate pudding.
• Crumble the cake witha fork until you get smaller pieces and let the cake cool for 30 minutes.
• In a large glass bowl, layer - cake, chocolate pudding and whipped topping until you get to the top.
• The top layer is whipped topping with a garnish of Heath Toffee Bits.
• Serve immediately or chill in the refrigerator for up to one day and serve.
• * I recommend layering in a glass bowl to show off both the layers of this dessert and the garnish of the Heath Toffee Bits.

Steps:

• Prepare brownie batter and bake according to package directions. Cool; cut into 1-in. pieces. , In a large bowl, beat milk and pudding mixes for 2 minutes or until thickened. Stir in coffee. Fold in whipped topping. , In a trifle bowl or 2-qt. glass bowl, layer a third of the brownie pieces, pudding mixture and crushed candy bar. Repeat layers twice. Chill until serving.

Steps:

• In a large bowl, beat cream, brown sugar and vanilla just until blended. Refrigerate, covered, 20 minutes. Beat until stiff peaks form., In a 4-qt. glass bowl, layer one-third of each of the following: cake cubes, whipped cream and toffee bits. Repeat layers twice. Refrigerate until serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix the brownie mix, water, vegetable oil, and eggs together in a mixing bowl until smooth, and pour the batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the middle of the brownies shows moist crumbs, 25 to 30 minutes. Set the brownies aside, and cool completely. Use a chopstick or the end of a wooden spoon to poke holes all over the brownies, about 1/2-inch apart; drizzle the coffee liqueur all over the brownies. Let the brownies stand 5 minutes to soak up the liqueur.
• In a bowl, whisk the chocolate pudding mix with cold milk until thickened, about 2 minutes; allow to stand 5 more minutes to set.
• To assemble dessert, cut the brownies up into small cubes. Layer 1/3 of the brownies into the bottom of a glass trifle bowl, and top with a layer of pudding, then a layer of whipped topping. Repeat twice more, ending with whipped topping. Chill at least 4 hours before serving.

Steps:

• Cut up frozen pound cake into bite sized pieces.
• Mix both packages of chocolate pudding in bowl with 4 cups of chilled milk with wire whisk for 2 minutes until well combined.
• Place half of the pound cake pieces in bottom of trifle bowl.
• Spread half of the pudding over the cake pieces.
• Spread half of the whipped topping over the pudding and sprinkle with half of the toffee bits.
• Repeat layers with the remaining pound cake pieces, pudding, cool whip and top off with the remaining toffee bits!
• Refrigerate until ready to serve!

Steps:

• Prepare and bake brownies according to package directions for cakelike brownies, using a greased 13x9-in. baking pan. Cool completely on a wire rack., In a large bowl, beat milk and pudding mixes on low speed for 2 minutes. Let stand until soft-set, 2 minutes. Fold in whipped topping. , Cut the brownies into 1-in. cubes; place half in a 3-qt. glass trifle bowl or serving dish. Cover with half of the pudding. Repeat layers. Sprinkle with chopped candy bars. Refrigerate leftovers.

Steps:

• 1. Poke holes in baked brownies and pour Kahlua over.
• 2. Cut into thirds.
• 3. Assembly: Crumble of the brownies into bottom of trifle bowl.
• 4. Then spread 1 box of the prepared mousse, next spread ⅓ of the Cool Whip and next sprinkle 3 crushed Chocolate bars over top.
• 5. Repeat layers two more times ending with crushed heath bars.
• 6. Enjoy the full recipe with instructions @@ http://goo.gl/dHqTRo

Steps:

• Bake the cake according to the package directions and allow to cool.
• Prepare pudding according to package directions; set aside to cool slightly. Pudding is easier to work with before it has cooled completely and set up.
• Crumble cake or cut into small cubes; reserving 1/2 cup for garnish.
• Place half of the remaining cake crumbs in the bottom of a 4-1/2 to 5-qt. trifle dish or decorative glass bowl.
• Drizzle cake with half of the coffee.
• Top cake with half of the pudding, half of the whipped cream and half of the crushed toffee bars.
• Repeat layers of cake, coffee, pudding and whipped cream.
• Combine remaining crushed candy with reserved cake crumbs; sprinkle over top.
• Refrigerate 4-5 hours before serving.

Steps:

• Bake cake as directed on package and let cool.
• Cut into slices or cubes.
• Prepare pudding according to package directions.
• Fold whipped topping into pudding, mixing well.
• Cover bottom of trifle dish with cake pieces.
• Next, cover cake pieces with pudding mixture.
• Sprinkle toffee (Skor) pieces over pudding mixture.
• Repeat layers 2 more times, ending with pudding.
• Garnish with extra toffee pieces and some cake crumbs.
• Chill at least 2 hours until set.

Steps:

• Preheat oven to 375°F. Butter and flour 9-inch square baking pan with 2-inch-high sides. Melt 1 1/2 ounces chocolate in top of double boiler set over simmering water, stirring until smooth. Remove from over water. Let cool 10 minutes.
• Sift flour, baking soda and salt into medium bowl. Beat brown sugar and butter in large bowl until blended. Add egg; beat well. Beat in yolk.Add melted chocolate; beat until blended. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Add 1/2 cup boiling water and vanilla; stir until blended (batter will be thin.)
• Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Transfer pan to rack and cool completely. (Can be prepared 1 day ahead. Cover with foil and store at room temperature.)
• Beat cream in large bowl until stiff peaks form. Spoon 1 1/2 cups whipped cream into bottom of large glass trifle bowl. Sprinkle with 1/2 cup toffee bits. Crumble 1/3 of cake over toffee. Repeat layering of whipped cream, toffee bits and cake, creating 3 layers of each. Spoon remaining whipped cream over top, spreading to cover. Cover trifle; refrigerate at least 4 hours. (Trifle can be prepared 1 day ahead. Keep refrigerated.)
• Sprinkle trifle with chocolate shavings and serve.

Steps:

• Prepare cake according to the box.
• Set aside to cool.
• Cut the cake up into cubes.
• Combine pudding mix, milk and Kahlua.
• If it is too runny, set it aside in the fridge to allow it to thicken for 20 minutes.
• It will make it easier to work with.
• To assemble, use a pretty straight-sided glass bowl or trifle bowl.
• Layer the bottom with 1/2 the cake cubes making sure to line the sides of the bowl.
• I usually like to cut a few rectangular pieces to line the side with and then fill the inside with the cubes.
• Pour 1/2 the the pudding over the the cake layer making sure to spread it to the side of the bowl so you can see the layer.
• Spread 1/2 the Cool Whip on top of the pudding mix in the same manner.
• Sprinkle 1/2 the Skors bits on top of the Cool Whip.
• Repeat the layering with the rest of the ingredients ending with the Skors bits on top.
• Chill overnight before serving.

Steps:

• Prepare brownies according to package directions. Bake and cool completely. Cut into 1 inch cubes.
• In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping.
• In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.

Steps:

• Prepare and bake cake according to package directions for an 8-in. square baking pan. Cool on a wire rack. Prepare pudding according to package directions., Cut cake into 1-1/2-in. cubes. Place half of the cubes in a 3-qt. trifle bowl or large glass serving bowl; lightly press down to fill in gaps. Top with half of the whipped topping, pudding, caramel topping and toffee bits; repeat layers. Cover and refrigerate until serving.