Turtle Brownie Trifle Food

BROWNIE TRIFLE

Steps:

• Heat oven to 350F degrees.
• Prepare brownie mix as directed on package for 13 × 9-inch rectangular pan, using water, oil and eggs and stirring coffee into batter.
• Bake and cool as directed.
• Cut brownies into 1-inch squares.
• Place half of the brownie squares in the bottom of a 3-quart glass bowl.
• Prepare pudding mix as directed on package for pudding, Pour half of the pudding over brownies in bowl.
• Top with half each of the toffee bits and whipped cream.
• Repeat with remaining brownies, pudding, toffee bits and whipped cream.
• Sprinkle with reserved toffee bits.
• Cover and refrigerate at least 4 hours before serving.
• Cover and refrigerate any remaining trifle (if you have any left, doubtful).

TURTLE BROWNIE TRIFLE

Steps:

• 1. Prepare the brownies, cool completely and cut into small chunks.
• 2. prepare the pudding and allow to cool.
• 3. Place half the brownie chunks in a trifle dish or glass bowl. Top with half the pudding. Top with half the cool whip. Repeat layers.
• 4. Drizzle the caramel syrup on top, then sprinkle chocolate chips and chopped nuts on top. Refrigerate to set.

TURTLE TRIFLE

Steps:

• Beat mascarpone cheese, whipping cream, and vanilla extract in a large bowl at medium speed with a heavy-duty electric stand mixer, using the whisk attachment, 2 to 3 minutes or until smooth and firm.
• Place half of pie cubes in bottom of a 4-quart trifle dish or tall, clear 4-quart glass bowl.
• Spread half of whipped cream mixture over pie cubes.
• Drizzle with half each of chocolate fudge topping and caramel topping. (You might need to zap the fudge and caramel topping in the microwave for 15-25 seconds to get them to drizzling consistency).
• Sprinkle with half of chopped pecans.
• Repeat layers.
• Cover and chill at least 1 hour and up to 8 hours.
• **Cook time does not include toasting the pecans, defrosting the pie, or refrigeration time.

BEST TURTLE BROWNIES

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 13x9 baking dish. If desired, line the pan with parchment paper so that paper is along bottom and up the two longer sides and goes a little above top of pan sides.
• Place butter, 1 (12 ounce) bag of chocolate chips, and coffee granules in top of double boiler over medium heat. Stirring occasionally, heat mixture until smooth (about 5-7 minutes). Remove from heat and set mixture aside to cool. [OR you can place ingredients in microwave safe bowl and microwave on high for 30 second intervals, stirring after each interval, until smooth.]
• Whisk together eggs, sugar, and vanilla until well combined in a large mixing bowl. In a separate small mixing bowl, stir together flour, baking powder, and 3/4 teaspoon salt. Whisk cooled chocolate mixture into sugar/egg mixture, then stir in flour mixture until just combined.
• Pour about half of chocolate brownie mixture into bottom of prepared 13x9-inch baking dish. Spread batter to cover bottom of pan into an even layer. Bake at 350 degrees F for 10 minutes.
• Meanwhile, place unwrapped caramels, cream, and 1/4 teaspoon salt in medium sauce pan over medium heat. Stir until melted and smooth, about 5 minutes. Remove from heat, and set aside to cool. [OR you can place ingredients in microwave safe bowl and microwave on high for 30 second intervals, stirring after each interval, until smooth.]
• When bottom brownie layer is done, remove from oven. (don't worry if it's not fully cooked). Sprinkle pecans on top of brownie layer. Drizzle cooled caramel on top, then sprinkle remaining chocolate chips on top. Spoon remaining brownie batter on top and gently spread batter over chocolate chips to edges of pan to cover filling.
• Bake brownies an additional 25-30 minutes at 350 degrees F or until almost set in middle. Brownies may appear slightly underdone, but that's ok. Be careful to not overbake and dry out brownies.
• Cool completely. For easy cutting, place brownies in fridge for several hours over overnight to firm. Gently lift on parchment paper to remove brownies from pan and remove paper. You may need to run a sharp knife around edge of pan to remove brownies. Cut brownies into squares. For a firmer fudgier brownie, store in fridge. Otherwise, store at room temperature for a few days.

PAULA DEEN'S TURTLE TRIFLE

Steps:

• Bake brownies according to package. Let cool and crumble brownies, set aside.
• In a large saucepan, combine sugar, corn syrup, melted butter and eggs. Stir in salt, vanilla and chopped pecans. Bring to a boil over medium heat; reduce heat and simmer for 10 minutes, stirring frequently. Cool completely.
• In a trifle dish layer brownies, pecan mixture, whipped topping, caramel and toasted whole pecans as desired. Chill for two hours before serving.
• Can also make mini trifles by using small clear dessert dishes to make individual servings.

BAILEY'S BROWNIE TRIFLE

Steps:

• Heat oven to 350F degrees.
• Prepare brownie mix as directed on the back of the box for the 9x13 inch pan using the above oil and eggs, substituting 1/4 cup of milk for the 1/4 cup of water and adding 1 teaspoon of vanilla.
• Bake and cool as directed.
• Prepare pudding mix as directed using the above 2 cups of milk.
• Once the brownies are cool, cut them into small 1 inch squares.
• Place 1/2 of the brownie squares in the bottom of a large trifle dish or glass bowl. Press them down slightly to flatten.
• Pour 1/4 cup of Bailey's over the brownies, pouring slowly to cover all the brownies.
• Pour half of the pudding on the brownies, spreading evenly out to the edges and topping with half of the toffee bits.
• Spread enough cool whip to cover the toffee/pudding layer using more or less depending on your liking of cool whip. Evenly spread out that layer too.
• Repeat with remaining brownies (gently pressing down again), Bailey's, pudding, toffee bits & cool whip.
• Sprinkle with reserved 1 Tablespoon of toffee bits.
• Cover and refrigerate at least 4 hours or overnight before serving.
• Best when made the night before, then all the flavors have a chance to sit and meld together.
• Cover and refrigerate any remaining trifle, if there is any left!

CHOCOLATE BROWNIE TRIFLE

Steps:

• Put the custard and chocolate in a saucepan. Gently heat, stirring, until the chocolate has completely melted into the custard. Cover the surface with cling film to stop the custard forming a skin, then cool.
• Sit the brownies in a trifle bowl and mix together the coffee with the 1 tbsp Irish cream liqueur. Drizzle all over the brownies. Use a rolling pin or saucepan to gently bash the bag of Maltesers a few times to crush a little, then sprinkle about three-quarters over the brownies. Spoon the cooled chocolate custard all over the top, then cover and chill.
• Make the final layer by combining the cream and 100ml Irish cream liqueur in a bowl. Sift over the icing sugar, then whip until soft peaks form. Cover and chill until you're ready to serve.
• To serve, give the cream a quick mix, then spoon on top of the chocolate custard. Scatter over the last few crushed Maltesers to decorate.

BROWNIE TRIFLE

Steps:

• Bake brownies according to package directions. While the brownies are in the oven and cooling off is a great time to make the chocolate pudding and slice the strawberries.
• Cut prepared brownies into cubes.
• In a trifle bowl or other large glass bowl, layer in this order, brownie cubes, chocolate pudding, strawberries (or raspberries, or whatever fruit strikes your fancy), Cool Whip, then brownie cubes, pudding, and Cool Whip again. Arrange some of the fruit over the top of the Cool Whip to make it look pretty.
• Refrigerate 1 hour or until ready to serve.

TURTLE BROWNIE TRIFLE

Steps:

• 1. Cut prepared brownies into small chunks when cooled completely. Allow pudding to cool.
• 2. Place half the brownie chunks in a trifle dish or glass bowl. Top with half the pudding and Cool Whip. Repeat layers.
• 3. Drizzle on caramel syrup, then sprinkle with chips and nuts. Refrigerate to set.

TURTLE TRIFLE

Steps:

• 1. Bake brownies according to directions on box. Crumble brownies and set aside.
• 2. Beat eggs. In a large saucepan, combine sugar, corn syrup, melted butter and eggs. Stir in salt, vanilla and chopped pecans. Bring to a boil over medium heat. Reduce heat, and simmer for 10 minutes, stirring frequently. Cool.
• 3. In a trifle dish, layer brownie crumbs, pecan mixture, whipped topping, caramel and toasted whole pecans; repeat as desired. Chill 2 hours before serving.