Caramel ROLO Brownie Trifle

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 9×13 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.

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.

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.

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.

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.

1. Cut cooled Brownies into 1×1 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