Individual Halloween Candy Trifles

Individual Halloween Candy Trifles – Layers of chocolate cake, peanut butter mousse, caramel, Butterfinger®, Crunch®, and 100 Grand® pieces throughout for texture.

This post has been sponsored by Ferrara. All thoughts and opinions are my own. 

I’ve spent a lot of time in the ER and doctor’s office lately. My kids have been more accident-prone than usual. (We had two ER trips in one week! Same KID!) With that, there are a lot of trips to CVS for meds and first aid supplies. There is a CVS right around the corner, and they are starting to know me by name.

On my last trip to CVS, the Halloween candy was out. I am so excited and ready for fall that as soon I saw bags of mini candy, I threw a couple of bags in my cart. (Ok, 9. 9 bags. Don’t judge me.) Butterfinger®, Crunch®, and 100 Grand®. Can you tell I have a type? I love CRUNCH. And peanut butter. And caramel. And crispies. And chocolate. 

Also, they were $1 off two fun size bags. We live on a military base, so we get a bazillion trick-or-treaters. I buy a couple of bags of candy almost every time I go to CVS because we give out a crazy amount of candy. 

I also stock up on the mini bags of candy bars because I love to use them for baking. I like to use Butterfinger® because a.) it’s delicious and b.) they add a lot of texture to baked goods. I love to mix them into buttercream for a cupcake frosting or to put in the middle of a layer cake for flavor and crunch. I especially love the texture of a Butterfinger® when you cut them into pieces. It turns into shards and if you cut them into really small pieces, they are great for garnishing. 

In the spirit of using up leftover Halloween candy (let’s be honest, that doesn’t always happen), I’ve created a really tasty trifle recipe that uses chopped up candy bars. It’s the best thing I’ve made in awhile according to my husband, and he doesn’t like sweet things. (Why?!) 

Ready to make Individual Halloween Candy Trifles? 

Start by baking a chocolate cake. You can use a boxed cake mix or make one from scratch. In this case, I don’t think that you need to make a homemade one unless you really want to.

Let it cool completely and cut it into small cubes. Set it aside. 

While your cake is cooling, start the peanut butter mousse. Add cream cheese, peanut butter, sugar, vanilla, and heavy cream to the bowl of a mixer fitted with the whisk attachment. Whip until soft peaks form. 

I like to make my own caramel because I feel accomplished every time I make it and don’t burn my sugar. I also like to flavor it however I want. I make a lot of caramel in the fall because my kids like to dip apples into it. You can buy it, too. Whatever you like.

Chop up your Butterfinger®, Crunch®, and 100 Grand® into small pieces. I like to vary the size of my pieces, especially the Butterfinger®, but you want the pieces to be bite-sized. 

This is optional, but I like to whip some cream for the top. We’ve gone this far so why not, right?

How to Assemble the Trifles

One of the best things about a trifle is how pretty they are when they are done. You can do this in a big bowl and make one large trifle, but I like to make individual ones in glasses. We are taking the time to make layers, so let’s see them. 

My tool of choice for making trifles is a piping bag. I put the peanut butter mousse, caramel, and whipped cream in piping bags so that I can pipe it in without getting a lot of gunk on the sides of the glass. Works like a charm. If I’m feeling really fancy, I’ll put a star tip in the whipped cream bag—but it’s not necessary. 

To assemble the candy trifles, add a few cubes of cake to the bottom of the glass, drizzle cake with caramel, pipe a layer of peanut butter mousse, add chopped candy, and repeat until your glass is ¾ full. Pipe whipped cream on top, add an extra drizzle of caramel, and sprinkle with more crushed Butterfingers®. 

These need a little time in the fridge to set up before you serve them. That makes them a perfect make-ahead dessert. They keep for a few days in the fridge, I just wouldn’t top with whipped cream until the day you want to serve them. 

There you have it! Beautiful, decadent, and crunchy Individual Halloween Candy Trifles. 

Individual Halloween Candy Trifle Recipe

Individual Halloween Candy Trifle Recipe

Prep Time: 30 minutes
Cook Time: 10 minutes
Additional Time: 2 hours
Total Time: 2 hours 40 minutes

Individual Halloween Candy Trifles - Layers of chocolate cake, peanut butter mousse, caramel, Butterfinger®, Crunch®, and 100 Grand® pieces throughout for texture

Ingredients

Individual Halloween Candy Trifles //

  • Baked 9x13 chocolate cake, cubed
  • Peanut Butter Mousse (recipe follows)
  • Caramel Sauce 
  • 1 cup crushed Butterfinger® bars
  • 1 cup crushed Crunch® bars
  • 1 cup chopped 100 Grand® bars
  • Whipped cream (optional)

Peanut Butter Mousse //

  • 4 ounces cream cheese, room temperature
  • ¾ cup creamy peanut butter
  • ½ cup sugar
  • 1 teaspoon vanilla 
  • 2 cups heavy cream

Instructions

    Add a layer of cake cubes to the bottom of the glass. Drizzle with caramel sauce. Add a layer of peanut butter mousse. Top with crushed or chopped candy bars. Repeat until the glass is ¾ full. Top with whipped cream, a drizzle of caramel sauce, and more crushed candy bars. 

    To make the peanut butter mousse, add cream cheese, peanut butter, sugar, and vanilla to the bowl of an electric mixer fitted with the whisk attachment. Whisk until smooth. Add heavy cream and whisk until it forms soft peaks. 

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 926 Total Fat: 62g Saturated Fat: 31g Trans Fat: 1g Unsaturated Fat: 25g Cholesterol: 102mg Sodium: 418mg Carbohydrates: 86g Net Carbohydrates: 0g Fiber: 3g Sugar: 62g Sugar Alcohols: 0g Protein: 13g

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