Sweetsladys Chocolate Peanut Butter Brownie Trifle Recipes

Steps:

• In a small bowl, beat peanut butter and butter until smooth. Beat in confectioners' sugar until combined. Shape into 1-in. balls; press one on each pretzel. Place on waxed paper-lined baking sheets. Refrigerate until peanut butter mixture is set, about 1 hour. , In a microwave, melt chocolate chips and oil; stir until smooth. Dip the peanut butter ball into chocolate; allow excess to drip off. Return to baking sheet, pretzel side down. Refrigerate for at least 30 minutes before serving. Store in an airtight container in the refrigerator.

Steps:

• Line a 13"x9"x2" pan with a large sheet of aluminum foil, allowing foil to extend 2" out of both ends of dish.
• Prepare brownie mix according to package directions, using packets included in package.
• Bake according to package directions in prepared pan.
• Cool completely.
• Lift foil out of pan.
• Invert brownies onto cutting board; remove foil.
• Cut brownies into 3/4" pieces, using a sharp knife.
• Combine vanilla pudding mix and milk in a large mixing bowl; beat at low speed of an electric mixer 2 minutes or until thickened.
• Add peanut butter and vanilla; beat until smooth.
• Gently fold in half of whipped cream.
• Set remaining whipped cream aside (about 1 cup).
• Place half of brownies in bottom of a 3-quart trifle bowl; top with 1 1/4 cups chopped peanut butter cup candies and half of pudding.
• Repeat layers with remaining half of brownies, 1 1/4 cups peanut butter cup candies, and pudding.
• Pipe or spoon reserved whipped cream over trifle.
• Garnish if desired.

Steps:

• Preheat oven to 350°. Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13x9-in. baking pan 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. , Cut peanut butter cups in half; set aside 1/3 cup 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 whipped topping. , Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.

Steps:

• Cut 1 1/2 pound cakes into aprox 1" cubes.
• Make chocolate pie filling according to directions on box.
• In mixing bowl mix 1 1/2 tubs whipped topping with 2 cups peanut butter.
• Put an even layer of 1/2 the whipped topping/peanut butter mix on the bottom of trifle bowl.
• Spread a thin layer of chocolate fudge ice cream topping over that. Then add an even layer of 1/2 the pound cake.
• Add 1/2 the chocolate pie filling on top of the first layer of cake. On top of that add the other 1/2 of the peanut butter/whipped topping mix. Add another layer of the chocolate fudge.
• Now use the other 1/2 of the pound cake with the other 1/2 of the pie filling/pudding on top of it. Finish with with remaining whipped topping that didn't get mixed with the peanut butter and sprinkle the chopped peanut butter cups on top of that.
• Cover with plastic wrap and chill for at least 1-2 hours.

Steps:

• Spray a 9 x 13 inch pan with non stick cooking spray. Heat oven to 350 degrees.
• Melt 1 1/2 cups chocolate chips and butter in a large bowl in the microwave. Stir until smooth.
• Stir in eggs, flour, sugar, baking soda and vanilla. Stir together well.
• Spread batter into the greased pan, then sprinkle with remaining chocolate chips and chopped nuts.
• Bake for 30-35 minutes or until set.
• Microwave caramels and milk in a small bowl for about 1 minute. Stir and then continue to microwave, stirring every 15 seconds until all is melted and smooth. Drizzle over warm brownies.