This Chocolate dessert recipe will delight your guests and family this holiday season.  My sister, Sheila, brings this Chocolate Brownie Triffle to our Christmas party every year and there’s not a lick left at the end of the evening.

Be prepared!  This Chocolate Dessert Recipe is pretty rich and it will curl your toes as well has your hair….  but it’s soooooo worth it!

Here are the ingredients:  2 boxes of Brownie mix.  Or, use my Cooking For A Crowd Chocolate Brownies recipe. It’s just the right size…. Use two 8 oz. containers of Whipped Topping…. 2 small boxes of Instant Chocolate Pudding….and three Heath candy bars.  Note: Notice photo…. I accidentally purchased two 12 oz. containers of whipped topping… but just use two of the smaller size.

I put the Heath Bars in the freezer because when you break them up, they shatter better.

When the Heath Bars are cold.  Hit them with a hammer to break them up.  Don’t worry about hitting them too many times… you can really go to town with this.

You will need a 4 quart glass bowel.  Cut the chocolate brownies into squares.  Mix up the pudding according to the directions on the box.  Open the topping mix, put your shattered Heath bars in a dish and you’re ready to go.

You will be making two layers so you will use half of the ingredients first…. then the remaining ingredients.

Break half of the chocolate brownies into bit size pieces and place them in the bottom of the bowl.  I always line the outer edge first so the brownies will show on the outside.  Fill in the middle.

Now you’reready for half of the chocolate pudding.  Again, I plop pudding around the outer edge first then fill in the middle.  Don’t go in there and stir things up or mess around.  You want the outer edge to stay as clean as possible.  So… just plop the chocolate pudding in by the spoonful.  (If you get a bit sloppy, wipe the inside of the bowl with a clean wet cloth.)

Ready for the topping.  Again… around the edge first… no messing around… just plop, plop.  Use half of the topping.

Scatter half of the Heath bar on top.

Repeat the process.

There you go… It’s ready expect for the cooling.  I put it in the fridge for at least a couple of hours.  No..you can’t cheat and try a taste… it will spoil the look.  You want it to look great from the outside of the glass bowl.

You can make this chocolate dessert recipe way ahead of time.  I love those kind of recipes.

Now be prepared for ooooooos and haaaaaaas when you present this Chocolate Brownie Triffle.  I placed it in a wreath and did a bit of simple deco around it to give a Christmas flare.

Enjoy!

Till Later

Kathy Griffiths

Insightful Nana

P.S.  This  chocolate dessert recipe can be used any time of year…. Mmmmm Valentine’s Day would be wonderful.