Heavenly Heath Bar Trifle
If you were to ask my husband who does the cooking in our house, he’d probably say he wish he knew. My lack of culinary knowledge and general disinterest in learning my way around the kitchen typically means that if it’s not microwavable, we don’t eat it. And yet, there’s something about this time of year that compels me to dig out a few holiday dessert recipes of generations past, turn on the Christmas music and pull out the rolling pin. So, in the spirit of the holidays, I thought I’d share a tried and true dessert recipe given to me by my paternal grandmother, Nanny Nevins.
Heavenly Heath Bar Trifle
Ingredients:
One box brownie mix (family size)
2 boxes instant chocolate pudding
1 container Cool Whip
1 bag mini heath bars (or one bag of Heath Toffee Bits)
1/2 cup Kahlua
Directions:
Soften Cool Whip in refrigerator. Bake brownies as directed. While warm, poke a few holes in the brownies with a fork, and pour the Kahlua over them. Let cool. Make instant pudding as directed and chill. Process the heath bars until ground, but not powdery. (Or, if you’re lazy like me, just buy a bag of Heath Toffee Bits in the baking aisle and ditch the food processor…whatever that is.) When the brownies are cool, divide into thirds. Crumble 1/3 of the brownies into bottom of a trifle dish. (I had to Google “trifle dish” the first time I made this to see what it was.) Top brownies with 1/3 of pudding, followed by 1/3 Cool Whip and 1/3 Heath candy bits. Make two more layers and refrigerate for 8-10 hours. Enjoy! (And save this recipe, because everyone who tries your delectable creation will hound you for it.)
Stacey Getz , APR is our director of strategic communications. Read her bio here.
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