Peanut Butter + Chocolate - what more could you wish for?
This is one of my absolute favorite desserts from Taste of Home.
It looks amazing, tastes amazing and it's easy peasy to make.
And it serves 20 (or less, depending on how hungry you are).
Peanut Butter Brownie Trifle
1 Brownie Mix (13 x 9 pan size) (+ eggs & oil)
1 Peanut Butter Chips (10 ounces)
3-4 C Tiny Peanut Butter Cups
4 C Milk
2 Vanilla Pudding (5.1 ounces each, instant)
1 C Creamy Peanut Butter
4 t Vanilla Extract
3 Cartons Cool Whip (8 ounces, thawed)
1 Peanut Butter Chips (10 ounces)
3-4 C Tiny Peanut Butter Cups
4 C Milk
2 Vanilla Pudding (5.1 ounces each, instant)
1 C Creamy Peanut Butter
4 t Vanilla Extract
3 Cartons Cool Whip (8 ounces, thawed)
Preheat oven to 350°. Prepare brownie batter according to directions;
stir in peanut butter chips.
(Don't forget to stir in the chips - this is the part I always seem to forget
and have to quickly pull the pan out of the oven to add them in.)
(Don't forget to stir in the chips - this is the part I always seem to forget
and have to quickly pull the pan out of the oven to add them in.)
Bake in 13x9 baking pan 20-25 minutes or
until a toothpick inserted near the center
comes out with moist crumbs (do not overbake). Cool & cut into 3/4-inch pieces.
Cut peanut butter cups in half; set aside 1/2 C for garnish.
comes out with moist crumbs (do not overbake). Cool & cut into 3/4-inch pieces.
Cut peanut butter cups in half; set aside 1/2 C for garnish.
In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick).
Add peanut butter and vanilla; mix well.
Fold in 1-1/2 cartons Cool Whip.
In a large Glass Bowl - three layers: Brownies, Peanut Butter Cups, Pudding Mixture (repeat twice). Cover with remaining Cool Whip and garnish with reserved peanut butter cups.
Refrigerate until chilled.
YUM
YUM
YUM
Happy Sugar Coma!
Love, Steph
