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Heath Bar Brownie Trifle


By Jeanette Schmidt

Fri, Feb 7th, 2014
Posted in All Columnists

February may be the shortest month of the year, but that doesn’t mean there is a shortage of special days to celebrate. Groundhog Day and the Super Bowl started the month out on February 2 ... both worthy of celebrating ... at least right up until Punxsutawney Phil saw his shadow, which means six more weeks of winter! But he’s only right 80 percent of the time!

Seahawks won Super Bowl XLVIII ... is it the Viking’s turn next year or am I dreaming?! OK, maybe I’m dreaming.

February 7 the Olympic Winter Games began in Russia and coming up, Lincoln’s Birthday, Valentine’s Day (check out my dessert recipe), February 17 President’s Day and Washington’s Birthday rounds out the month. Whew... that’s a full month!

More on that special day - Valentine’s Day. This year the full moon falls on February 14... how romantic is that?

The month of February’s symbolic flower is the violet. Violets are perfect for someone who is bashful or coy or for a February birthday, but not for Valentine’s Day. Roses will get you a lot more points, guys. Something chocolate still seems to be the best choice to make for that someone special.

Healthy... I don’t think so. Chocolate and healthy just don’t seem synonymous. I think I put on five pounds just reading this recipe.

This Heath Bar Brownie Trifle would be perfect for Valentine’s Day (or any day - it’s that good). I just did a taste test with five guys and got thumbs up. Granted they had just come in from sorting cattle and were ready for anything. They did learn that trifles are simply delicious layers of flavor and so pretty, plus easy to put together. They can be layered in individual clear glass cups or, for a larger group, use a trifle bowl or a glass bowl if you don’t have a trifle bowl.

Heath Bar Brownie Trifle

1 box (19.5 oz.) brownie mix

1/2 C Heath Milk Chocolate Toffee Bits

1 (3.9 oz.) package instant chocolate pudding mix

1/2 C water

1 (14 oz.) can sweetened condensed milk

1/2 C whipping cream, whipped

1-1/2 C crushed Heath bars or Heath Toffee Bits (at least 4 bars)

1-1/2 C whipping cream, whipped. Add 3-4 T Heath International Delights Creamer (if you can find it) - if not, add 4 T powdered sugar to whipped cream.



1. Prepare brownies according to box instructions. Stir toffee bits into brownie batter and bake. Let cool completely before cutting into 1-inch squares.

2. Combine pudding mix, water and sweetened condensed milk and whisk until blended and no streaks remain. Chill until mixture is partially set. Whip 1/2 C whipping cream and fold it into the pudding mix.

3. Crush chilled Heath bars... can leave them in wrappers to do this or just use toffee bits.

4. Whip 1-1/2 C of whipping cream adding creamer (if you found it) or add 4 T of powdered sugar.

5. Time to Layer! Start with brownies, then pudding mixture, then candy, then whipped cream. Repeat at least once. Top with candy or toffee bits.

6. Refigerate 4 to 8 hours before serving. (I only did 2 hours for the smaller glass).

Yield: 8-12 servings

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