These Butterfinger Trifles are a cool, creamy indulgent dessert perfect for whenever you have a little bit of candy leftover. Layers of rich chocolate ganache are paired with fluffy peanut butter mousse and brownie bites. Topped with a sprinkle of crushed butterfinger candies- it’s a delicious dessert fit for any crowd.
Another Halloween happened, and that means another year with sacks full of candy for the sons.
If your kids are anything like mine, they literally run all night long to ensure the maximum amount of houses visited, and epic candy allotments are achieved.
Thankfully, they’re not too bad about hoarding their stashes and I can raid them for some pieces to turn into an even more delicious treat.
Which is why these amazing butterfinger trifles have become an annual tradition in the days after trick or treating.
You could pilfer some pieces from the kids stash, or you can head to the store and stock up the day after when everything’s at least 50 % off if not more.
That’s how I spent less than $10 and brought home a cart full of candy, and chocolate.
Halloween starts the holidays around here, and the holidays are the perfect excuse to indulge in an epic dessert like these creamy butterfinger trifles.
Other than some butterfinger candies, you’ll only need a handful of ingredients to whip up this dreamy peanut butter dessert.
I’ve divided the list into two parts, just to make it easier to know what’s for what- the milk chocolate ganache and the peanut butter mousse.
For The Chocolate Ganache
- Chocolate Chips – Most chocolate chips used in baking are of the semi-sweet variety, and while those will work in a pinch- I highly recommend using milk chocolate chips for this ganache.
- Milk – You’ll need a full cup of milk, preferably full fat but 2% will also work.
For The Peanut Butter Mousse
- Cream – Heavy whipping cream, 2 cups worth.
- Peanut Butter – Creamy peanut butter is a must for this recipe, do NOT try to substitute a crunchy version. Also, if using organic peanut butter- it will need to be stirred VERY well so that it’s all evenly combined and reincorporated.
- Powdered Sugar – Only a half cup, but this will give your peanut butter mousse volume and body. There are no substitutions for this ingredient.
- Vanilla Extract – You can use your favorite brand, and both the real deal and the imitation stuff will work in this recipe.
- Butterfinger Candy Bars – This is a garnish, so you’ll only need two fun size butterfinger candy bars- unwrapped & roughly chopped. You want chunky pieces, not pulverized crumbs. If you don’t have access to fun size- you can use one full size candy bar instead.
- Brownies – Homemade or store bought, you’ll want them chopped up into large, bite sized chunks. This is an optional ingredient, but one that adds a great layer both texture and taste-wise.
Gather your ingredients and you’re ready to get started.
How To Make
For something that looks stunning, and tastes gourmet, making these butterfinger trifles is actually pretty easy.
To start add the chocolate chips and milk to a double boiler.
Heat over medium low heat, whisking often, until the chocolate’s melted completely and the ganache has come together for a smooth creamy consistency.
There shouldn’t be an visible trace of milk left behind.
The ganache should be nice and thick, with a deep chocolate color.
Remove the top pot of the double boiler from the heat, and set it aside. Let the ganache cool for at least 15 minutes.
You want it pliable, but NOT HOT at all.
While the chocolate ganache cools, it’s time to get started whipping up the peanut butter mousse.
To the bowl of a stand mixer add the heavy whipping cream, peanut butter, powdered sugar, and vanilla extract.
Using the whisk attachment, whip them together until smooth, creamy, and the mixture’s evenly incorporated and has thickened into a fluffy but thick mousse-like texture.
Now that the ganache has cooled and the mousse is made, it’s time to assemble the individual trifles.
Spoon some of the peanut butter mousse into two clean glasses or jars- your layer should be somwhere between 1/4-1/2″ thick.
Transfer the cooled chocolate ganache to a large ziplocking bag. Don’t seal it, but twist it gently until the twisting has met with the chocolate in the bag.
Using scissors, snip off a small piece of the corner.
Don’t snip a large piece off, because the smaller snip will give you more control over the flow of ganache coming out of the bag as you build your trifles.
Gently squeeze in a slightly smaller layer of chocolate ganache into each cup or jar.
If you’re using chopped brownies, you’ll want to divide them evenly between the two jars- they should rest in a single layer right on top of the chocolate.
Use them all, the brownies are a single layer only.
Repeat the steps for another layer of peanut butter mousse and chocolate ganache.
Top your butterfingle trifles with the chopped butterfinger candy bars as a garnish.
Grab a spoon, dig in, and enjoy!
Leftovers can be covered tightly with plastic wrap, and stored in the refrigerator for up to 48 hours.
Can These Peanut Butter Trifles Be Made Ahead Of Time?
If you’re not serving immediately, cover the dishes with plastic wrap and place in the fridge until ready to serve.
Hold off on adding the crumbled butterfinger bits until just before serving.
The candy pieces will get soggy if topped and stored- and trust me, you want those fresh & crisp.
TIPS & TRICKS
- When making the ganache, do not melt the chocolate over too high heat. It will not melt, but scorch and be ruined.
- If you can’t find milk chocolate chips, you can substitute semi-sweet.
- This recipe is written to make two single serve trifles, but it can easily be doubled or tripled. You could also use smaller jars, and smaller layers to make it for a large crowd.
Other Delicious Desserts Using Candy
A rich chocolate ganache, layered with velvety peanut butter mousse, and topped with crispy, crunchy crushed pieces of Butterfinger candy bars. It’s like a little bit of Heaven in a trifle dish.
This layered peanut butter mousse and chocolate dessert is quick and easy enough treat to whip up anytime, even at the last minute.
If you’ve got it more together than I do, it can be made ahead of time, stored covered in the fridge, and then topped with the Butterfinger bits before serving.
Looking for other easy recipes that use up leftover candy? Try these:
- Candy Corn Cookie Bars
- Butterfinger Candy Milkshakes
- Snickers Poke Cake
- Baby Ruth Cupcakes
- Monster Cookie Pancakes
- Rolo Chocolate Chip Blondies
If you’ve tried these BUTTERFINGER TRIFLES, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
For The Milk Chocolate Ganache
- 1 3/4 cups milk chocolate chips
- ½ cup milk
For The Peanut Butter Mousse
- 2 cups heavy whipping cream
- 1 cup creamy peanut butter
- ½ cup powdered sugar
- 1/2 tsp vanilla extract
- 3 brownies roughly chopped
- 2 Butterfinger candy bars chopped
To Make The Ganache
- Add the chocolate chips and milk to a double boiler. Stir with a wire whisk until the chocolate has melted, and the two have evenly combined into a ganache (leaving no traces of milk behind) and it becomes thick and deep chocolate in color. Remove the top pot from heat and let the ganache cool about 15 minutes.
To Make The Mousse
- In the bowl of a stand mixer, add in the whipping cream, peanut butter, powdered sugar and vanilla. Whisk/mix on high until everything’s evenly incorporated and the whipping cream has thickened into a mousse-like texture.
To Assemble The Trifles
- Pour the ganache into a sturdy sandwich bag. Cut a very tiny corner for pouring. The smallest corner possible will allow for more control.
- Spoon in the peanut butter mousse. Fill about ¼ inch to ½ inch.
- Pour the ganache in to add a thin layer.
- Repeat the steps. And then top with a generous handful of Butterfinger crumbs.
- Grab spoons, dig in, and enjoy!
recipe adapted from Cookie Dough & Oven Mitt
recipe originally published November 6, 2015