Sinful Chocolate Carmel Trifle With Pecans Recipes

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.

Steps:

• Line a 13x9-in. pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside. , In a heavy saucepan, melt remaining butter over medium heat. Add the brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248° (firm-ball stage)., Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.

Steps:

• Place caramels, butter, and water in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth, about 3 minutes. Stir in pecans.
• Drop caramel pecan mixture by spoonfuls onto parchment paper. Place in freezer for 15 to 20 minutes.
• Place chocolate in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until melted and smooth, 1 to 2 minutes. Dip each caramel cluster into chocolate using a fondue fork until coated; place on parchment paper to dry. Chill until firm, if necessary.

Steps:

• Prepare brownie according to package directions (or use homemade), and cool completely.
• In a large bowl, combine pudding mix, water and sweetened condensed milk.
• Mix until smooth, then fold in the 2 containers of 8-ounce whipped topping until no streaks remain.
• In a trifle bowl, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping (I have a big trifle bowl- you may need to cut recipe in half!).
• If using any optional ingredients, place on top of brownie layer.
• Repeat layers.
• Shave chocolate onto top layer for garnish.
• Refrigerate 8 hours before serving.
• Note: You can use non-fat ingredients and never know the difference.

Steps:

• Bake Devils food cake, subsituting butter for oil,add an extra egg and 1/4 cup of cooled coffee to the mix.
• Cool cake and break into medium pieces set aside. In a Large Trifle bowl put a little carmel and pecans and pudding in the bottom of bowel. Start layering with cake,pudding, carmel,cool whip then pecans til you reach the top. Cover with remaining cool whip, drizzle with carmel and chocolate sauces and sprinkle of pecans. Refridgerate for at least 3hrs