Chocolate Peanut Butter Trifles
These Chocolate Peanut Butter Trifles have layers of shortbread cookies, peanut butter pudding, butterfinger bits, and milk chocolate ganache. It's a must-make for any sweet and salty lover!
I almost always make a peanut butter cream cheese mousse for the trifles, but I wanted to switch it up this time. I spun my lazy susan around searching for ideas and BAM! I came across a box of white chocolate pudding. Yep, that's the sign. Peanut butter pudding it is.
I love butterfingers. love 'em to pieces. I'm so pleased that I thought to include them in this recipe to add another crunch factor to go along with the cookie crumbs. So, the layers are in this order. Peanut butter pudding, crushed shortbread cookies, milk chocolate ganache, Butterfinger bits, and repeat. Easy enough, right?
Recipe FAQs
No, any flavor of instant pudding will work. Chocolate or vanilla would both be delicious options.
Yes! Feel free to coarsely chop up a few butterfinger candy bars if you can't find the butterfinger baking bits.
I wouldn't necessarily recommend it. The butterfinger pieces may become soft as the trifles thaw and the cookie crumbs will probably do the same.
It is definitely possible if you want to try it anyway, just wrap each trifle well in plastic wrap before placing it in the freezer. Thaw them in the refrigerator overnight.
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Chocolate Peanut Butter Trifles
Ingredients
Peanut Butter Pudding
- 3.3 ounce instant white chocolate pudding
- 1 ½ cups whole milk
- ¾ cup peanut butter
- 1 teaspoon vanilla extract
Milk Chocolate Ganache
- ¾ milk chocolate chips
- ¼ cup heavy cream
- 15 shortbrread cookies crushed
- 1 cup Butterfinger baking bits
Instructions
Pudding
- In a mixing bowl, add in the white chocolate pudding mix and milk. Whisk for 2 minutes until it's thickened.
- Add in the peanut butter and vanilla extract. Beat with a hand mixer until completely incorporated.
- Place in a disposable piping bag and set aside. You could also spoon it into your trifle cup if you don't have a piping bag.
Ganache
- In a microwave-safe bowl, add in the chocolate chips and heavy cream. Microwave for 45 seconds. Stir.
- Microwave for an additional 30 seconds and stir until smooth. If there are still lumps. you will need to microwave another 30 seconds.
- Let the ganache cool slightly.
Assemble
- Pipe the peanut butter pudding in the bottom of the cup or bowl.
- Add 1 - 2 tablespoons of shortbread cookies on top of the pudding.
- Pour a layer of ganache and tap it to cover all the cookie crumbs.
- Add 1 - 2 tablespoons of Butterfinger baking bits.
- Repeat the layers.
- Sprinkles Butterfinger bits to the top of the trifles.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Size glass ??????
I use a 16 ounce glass
Looks scrumptious! A Saturday must make sweet treat! Thanks for sharing!
Holy goodness, those look rich and so inviting. Gorgeous presentation as well! Thanks for linking up with Delicious Dishes Recipe Party!
These look DELICIOUS! Found you on the Project Inspirated link party, pinning to try later.
I LOVE using Ritz in desserts - SO good. these look amazing, cannot wait to make! might be dessert tonight, ha!
I want to eat two of these desserts! They look really delicious