Caramel ROLO Brownie Trifle


Ingredients

BROWNIES
1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla
½ teaspoon salt
½ cup HERSHEY’S Cocoa Natural Unsweetened
1⅓ cups flour
28 ROLOS, unwrapped and chopped in halves

CARAMEL MOUSSE
8 ounces cream cheese, softened
2 Tablespoons sugar
22 soft caramels, unwrapped
4½ teaspoons heavy cream
8 ounces frozen whipped topping, thawed

CHOCOLATE SAUCE
1 cup heavy cream
1 Tablespoon cornstarch
½ cup HERSHEY’S Semi-Sweet Chocolate Chips

CHOCOLATE MOUSSE
8 ounces frozen whipped topping, thawed
½ cup Chocolate Sauce, see above

CARAMEL SAUCE
30 soft caramels, unwrapped
2 Tablespoons heavy cream
60 ROLOS, unwrapped and chopped

Instructions

BROWNIES
  1. Preheat oven to 350 degrees F.
  2. Cream butter and sugar together in a large mixing bowl. Add vanilla and eggs and mix well. Add salt, unsweetened cocoa and flour and stir to combine well. Do not over mix. Stir in chopped ROLOS.
  3. Pour into a greased 9x13 inch pan.
  4. Bake at 350 degrees F for 23-26 minutes. Preform toothpick test in center to test for doneness.
  5. Let cool completely.

CARAMEL MOUSSE
  1. In a medium bowl, cream the cream cheese and sugar together until well beaten.
  2. In a medium microwave safe bowl, combine 22 soft caramels with 4 ½ teaspoons heavy cream. Microwave in 30 second increments, stirring between each increment until smooth and completely melted. Allow to cool.
  3. Beat in cooled caramel with the cream cheese until smooth.
  4. Fold in thawed frozen whipped topping until well blended.
  5. Cover and set in fridge until ready to assemble.

CHOCOLATE SAUCE
  1. In a medium large safe bowl, combine 1 cup heavy cream and cornstarch and whisk until cornstarch has completely dissolved into heavy cream.
  2. Add HERSHEY’S Semi-Sweet Chocolate Chips, give a quick stir and heat in microwave for 40 seconds. Stir mixture and place back in microwave and heat for an additional 30 seconds. Stir after 30 seconds. Repeat heating for 30-second increments and stirring in between each increment until mixture just begins to boil.
  3. Allow it to cool completely and set up.

CHOCOLATE MOUSSE
  1. Stir in ½ cup of completely cooled Chocolate Sauce recipe above to the thawed frozen whipped topping. Cover and place in fridge until ready to assemble.

CARAMEL SAUCE
  1. In a medium microwave safe bowl, combine 30 soft caramels with 2 Tablespoons heavy cream. Microwave in 30 second increments, stirring between each increment until smooth and completely melted. Allow to cool.

ASSEMBLY
  1. Cut cooled Brownies into 1x1 inch cubes.
  2. Before beginning, note that you may have to gently press down each layer to fit everything in.
  3. In a trifle bowl, layer ½ of the brownie cubes. Spread half of the CARAMEL MOUSSE over the tops of brownies. Pour and spread half of the CARAMEL SAUCE over the top of the Caramel Mousse. Sprinkle half of the chopped ROLOS over the top of the Caramel Sauce. Carefully spread half of the CHOCOLATE MOUSSE over the tops of the ROLOS. Pour half of the remaining CHOCOLATE SAUCE over the Chocolate Mousse. Repeat layers one more time, reserving a little Caramel Sauce, until you get to the Chocolate Mousse. Drizzle as much of the remaining Chocolate Sauce and the remaining Caramel Sauce over the top of Chocolate Mousse and garnish with a few remaining chopped ROLOS.


Original Recipes visit: Caramel ROLO Brownie Trifle @ chef-in-training.com

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