Snickers Trifle

Instructions

Chocolate Sheet Cake:

1. Preheat oven to 325°F/162°F. Line a 9x13-inch (quarter sheet) pan with parchment paper and spray with nonstick spray.
2. Place two flower nails in the center of the pan with the flat side resting flat against the cake pan. Make sure they are a few inches apart and spray thoroughly with non-stick spray too.
3. In a large bowl, whisk together 1 1/2 cups of all-purpose flour, 1 1/3 cups granulated sugar, 1/4 cup cocoa, 3/4 tsp baking powder, 1 1/2 tsp baking soda, and 1/2 tsp salt.
4. In a separate bowl, stir together 3/4 cup hot water and 1 1/2 tsp instant coffee or espresso powder.
5. Add 1/2 cup buttermilk, 1/3 cup vegetable oil, 1/4 cup sour cream, 2 large eggs, and 1 tsp vanilla extract into the coffee mixture and whisk together until smooth.
6. Add half of the dry ingredients into the wet ingredients and whisk together until just combined.
7. Add in the rest of the dry mixture and whisk until just combined.
8. Pour the batter into the prepared sheet pan. Reposition the flower nails so that they’re event spaced across the pan.
9. Bang the pan on your counter a couple times to remove any air bubbles, then bake for 32-37 minutes. Rotate your pan halfway through to help the cake bake evenly.
10. Let the cake cool in the pan for about 15 minutes, then carefully remove it from the pan onto a wire rack to finish cooling.
11. Use a serrated knife to cut the cake into 1-inch cubes.

Homemade Caramel:

1. Next, make the caramel sauce. Place a medium-sized pot onto the stove and heat at a medium heat.
2. Pour in 1 cup of sugar gradually, adding 1/4 cup at a time. Wait until the sugar is mostly liquified, then add in the next bit of sugar. As the sugar melts, it will gradually deepen in color. Stir occasionally until the sugar is fully dissolved and is an amber color.
3. Turn off the heat and mix in 6 Tbsp of butter slowly, 2 Tbsp at a time.
4. Then mix in 1/3 cup of heavy cream and 1/4 tsp salt. The mixture will be very thin but will thicken as it cools.
5. Pour into a separate container, then place in fridge to cool for 20 minutes.

Chocolate Pudding:

1. While the cake bakes and cools, make the chocolate pudding.
2. Pour two 3.9 oz. packages of instant chocolate pudding mix into a large bowl bowl.
3. Add 4 cups of cold milk into the bowl and whisk until smooth.
4. Cover with plastic wrap and place in the fridge to set.

Stabilized Peanut Butter Whipped Cream:

1. I recommend making the peanut butter whipped cream right before you assemble your trifle for best results and maximum fluffiness.
2. Place 1 cup (8 oz. block) of cold cream cheese into a mixing bowl and mix on a medium speed until smooth.
3. Add in 1 cup of powdered sugar and mix on low at first to avoid a powdered sugar clouds / explosions. Increase the speed to medium-high once the powdered sugar is incorporated and mix for about 1 minute. Scrape the bowl with a rubber spatula as needed throughout this process.
4. Add in 1 tsp of vanilla extract, then turn the mixer to a medium high speed and gradually pour in 2 cups of cold heavy cream. I like to do this in 4 additions and focus on pouring the heavy cream down the side of the bowl to prevent splattering.
5. As soon as you've finished adding the heavy cream, turn off the mixer and add 1/3 cup peanut butter. Mix on a medium high speed until the peanut butter is just incorporated. Watch the whipped cream closely once the peanut butter is mixed in. It should thicken and take shape shortly after this (mine usually does within about 30 seconds of mixing in the heavy cream). Take care not to over-mix your whipped cream frosting!! It will become soupy and sadly you won't be able to fix it.
6. Once the whipped cream is able to keep its shape and form a nice peak, cover it with plastic wrap and refrigerate it until you're ready to use it.

To Assemble This Snickers Trifle:

1. This trifle can be made in a traditional glass trifle bowl or in 16 glasses/cups.
2. Place pieces of chocolate cake into the bottom of a trifle dish or individual-sized cups to fully cover the bottom.
3. Add an even layer of chocolate pudding over the cake bits, using about half the pudding mix.
4. Top with half of the whipped cream and use an offset spatula to create an even layer.
5. Drizzle half of the caramel sauce on top of the whipped cream, then top with 1 cup of chopped peanuts and 1 cup of mini chocolate chips.
6. Repeat with remaining ingredients to create an additional layer of ingredients.
7. Add a dollop of peanut butter whipped cream and a slice of a snickers bar to the top of the trifle, then enjoy!