Craving chocolate? Then this dessert is for you.
Bakerella's Peanut Butter Cup Brownie Trifles

Angie Dudley, a.k.a Bakerella, is the author of the New York Times best-selling book Cake Pops and creator of Visit on Fridays for her sweet spin on celebrity recipes and more.

Craving chocolate? Then this dessert is for you. Layers of peanut-butter-cup-stuffed brownies, thick and creamy chocolate pudding and whipped cream come together in personal-sized, portable jars.

You can also layer everything in one large trifle dish, but individual jars are a lot more fun.

Bakerella's Peanut Butter Cup Brownie Trifles

Brownie batter! This looks like a great start to me.

Bakerella's Peanut Butter Cup Brownie Trifles

Bake the brownies and let them cool. Then cut them into small squares so you get a surprise in every little bite.

Bakerella's Peanut Butter Cup Brownie Trifles

Next, make the chocolate pudding and fold in homemade whipped cream. You’ll be happy you did — it makes the texture thick and luscious.

I used instant pudding, but feel free to make that from scratch as well. This [premium title=”Chocolate Mousse from Semi-Homemade star, Sandra Lee” url=””%5D would be great, too.

Bakerella's Peanut Butter Cup Brownie Trifles

This creamy pudding is delicious on its own. But teaming it with fudgy brownies and even more whipped cream takes it to next level. Layer the brownies and pudding in small mason jars and then top it all off with whipped cream, more candy cup pieces and sprinkles.

All that’s left to do is dive in!

Bakerella's Peanut Butter Cup Brownie Trifles

Peanut Butter Cup Brownie Trifles

Makes 6


Brownie mix (your favorite)

15-20 peanut butter cups


2 instant chocolate pudding mixes (3.9 oz. each)

3 cups milk

Whipped Cream

3 cups heavy whipping cream

3 tbsp. sugar

1 tsp. vanilla


10-12 peanut butter cups, chopped into small pieces

Chocolate sprinkles

1. Make your favorite brownie batter or use a boxed mix. Spread half of the batter in a 9X9 dish and layer 15-20 peanut butter cups on top of the batter. Spread other half of batter on top of the candies and bake as directed. Cool and cut into 1-inch squares.

2. Place pudding ingredients in a medium bowl and beat with a wire whisk until thickened and set, about 2 minutes.

3. In a stand mixer fitted with a whisk attachment, whip cream, sugar and vanilla on medium speed until soft peaks form. Gently fold half the whipped cream into the pudding until combined.

4. Layer 6 16-oz. wide-mouth jars (or similar containers) with brownies, then chocolate pudding, then chopped-up peanut butter cups (saving a few for the very top), then more brownies, then whipped cream.

5. Chill in the refrigerator for 3-4 hours. Before serving, add a few more candy pieces and chocolate sprinkles for decoration.

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