I can't believe Secret Recipe Club; Group C is already here again, it seems like just yesterday when I wrote last month's post. This is my 15th post for the Secret Recipe Club and I love searching through my secret blog for a recipe. You should see the 10 plus recipes I picked out from this blogger, and YES they were ALL chocolate or sweet related. And YES, I am sure I will be making all 10 of them at some time or another.
When I am sent my blog assignment, I always jump right over and check it out. Of course, I start pinning everything that I would LOVE to make. My secret blog this month is Hugs and Cookies XOXO. You should see all the AMAZING sweet things she makes, here are just a few on my to-do list Homemade Peanut Butter Twix, Reese's Peanut Butter Cupcakes, and for my daughter GLUTEN-FREE Marshmallow Toffee White Chocolate Cookies, WOW! WOW! I will be making two of these this week I know, for sure! But, let's get onto the recipe I did make for today (please ignore the Christmas bell shaped Reese's I bought for half-price and still had in my cupboard).
Although I LOVE LOVE Rolo's (which the original recipe called for), my kids LOVE LOVE Peanut Butter (and I am thrifty and like to use stuff I have on-hand) and I love taking pre-made mixes and turning them into a homemade dessert the original recipe called for Homemade Caramel, Homemade Whipping Cream and Homemade Brownies, and in my next life I would LOVE to make it all from scratch, but this time I totally cheated, I hope you all don't mind. It still tasted FANTASTIC Out-of-This World Delicious!
Peanut Butter Brownie Trifle
original recipe found at Hugs and Cookies XOXO
1 fudge brownie mix; bake as directed
2 packages (13 oz) peanut butter cups
2 packages (5.1 oz) instant vanilla pudding mix; make as directed on pkg with milk
1 cup peanut butter
4 tsp vanilla extract
3 cartons (8 oz) Cool Whip topping, thawed
Prepare brownie batter according to package directions; (stir in peanut butter chips or chocolate chips if desired or buy the brownie mix with chocolate chunks). Bake in a greased baking pan according to directions on package. (do not overbake). Cool on a wire rack; cut into small pieces.
Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, make pudding according to package. Let stand for 2 minutes or until soft-set. Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons Cool Whip topping. (Instead of using plain Cool Whip we wanted to make it more Peanut Butter'y)
Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the Cool Whip pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.
Here is a list of my past Secret Recipe Club recipes:
- Blueberry Muffins (Gluten-Free)
- Bean Roll-Up (extra post)
- Cucumber Salad
- Raspberry & Nutella Pizza (extra post)
- Pioneer Woman's Chicken Pot Pie
- Frozen Breakfast Burritos
- Pink Pearl Applesauce (crock-pot)
- Peanut Butter Marshmallow Cake (extra post)
- Cake Mix Cinnamon Chip Brownies
- Sweet and Smokey Roasted Cauliflower
- Cheesy Bacon Ranch Dip
- Trail Mix Cookies
- Creamy Noodles
- German Chocolate Cracker Candy