Less than 1 hour
Serves 10-12
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Ingredients:
- 6 butterscotch or caramel rock candies
- 2 packets (500g each) chocolate brownie premix, prepared as per packet instructions
- 2 cans (385g each) Caramel Treat
- 3 tubs (1L each) PnP chocolate mousse
- 1 tub (200g) blueberries and/or raspberries
- 1 tub (100g) cherries
- PnP edible bronze shimmer, for decorating (optional)
Method
- Preheat oven to 160°C.
- Place candies 8cm apart on a baking tray lined with baking paper and bake for 8-12 minutes until completely melted.
- Set aside to cool and become firm.
- Cut brownies into squares and arrange half in a large 3-5L trifle bowl.
- Whisk caramel until smooth and spoon over brownies.
- Top with another layer of brownies.
- Decant mousse into a bowl, whisk lightly until smooth and spoon onto trifle.
- Top with berries, cherries and candy discs.
- Serve with a light dusting of edible shimmer, if you like.
Click here for the showstopping trifle recipe.