Annual Food & Drink Issue

Chocolate Brownie Toffee Trifle Recipe

Cakes, trifles, tiramisù, oh my!

These locals have created swoon-worthy desserts that steal the spotlight with their impressive layers and stunning presentation. Create your own sweet masterpiece using their tried-and-true recipes.

By Mary Beth Wallace / Photography by Emily Long

Charlotte White’s

Chocolate & Toffee Trifle

Chocolate & Toffee Trifle

Charlotte White

Print Recipe Pin Recipe

Chill Time 8

Course Dessert

Cuisine Southern

Servings 16 servings

Ingredients

1 package brownie mix of your choice (I use milk chocolate)
½ cup strong brewed coffee
1 (5.9 oz.) package chocolate instant pudding mix
3 cups cold milk
16 oz frozen whipped topping, thawed
8 oz HEATH Milk Chocolate Toffee Bits

Instructions

Prepare brownie mix according to package directions and bake in a 9x13 pan.
Prick top of hot brownies with a fork and drizzle brewed coffee over the top. Let cool before crumbling.
In a separate bowl, mix chocolate instant pudding mix with cold milk and chill until brownies have cooled.
Place 1/3 of the crumbled brownies in the bottom of a trifle dish. Top with 1/3 of the chocolate pudding, 1/3 of the whipped topping, and 1/3 of the HEATH Toffee Bits. Repeat layers twice with remaining ingredients, ending with the HEATH Toffee Bits.
Chill 8 hours before serving.

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