Chocolate Peanut Butter Trifles
These Chocolate Peanut Butter Trifles come together in just a few minutes with peanut butter pudding and chocolate ganache!
Servings: 3 servings
Ingredients
Peanut Butter Pudding
- 3.4 ounce instant white chocolate pudding instant vanilla pudding will work as well
- 1 1/2 cups whole milk
- 3/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
Milk Chocolate Ganache
- 3/4 milk chocolate chips
- 1/4 cup heavy cream
- 15 shortbread cookies crushed
- 1 cup Butterfinger baking bits
Instructions
Pudding
- In a mixing bowl, add in the 3.4 ounce instant white chocolate pudding and 1 1/2 cups whole milk. Whisk for 2 minutes until it's thickened.
- Add in the 3/4 cup creamy peanut butter and 1 teaspoon 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 3/4 milk chocolate chips and 1/4 cup 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
To store any leftover Chocolate Peanut Butter Crunch Trifles, cover and place in the refrigerator for up to 2-3 days.
Nutrition
Calories: 1017kcal | Carbohydrates: 103g | Protein: 24g | Fat: 61g | Saturated Fat: 20g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 24g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 1891mg | Potassium: 725mg | Fiber: 5g | Sugar: 42g | Vitamin A: 490IU | Vitamin C: 0.1mg | Calcium: 255mg | Iron: 3mg
