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4.5 from 2 votes

Ultimate Reese's Peanut Butter Cup Brownie Trifle

Ultimate Reese's Peanut Butter Cup Brownie Trifle is generously loaded with mini Reese's Peanut Butter Cups, tempting brownie bites with peanut butter cups baked in, rich peanut butter cheesecake mousse, decadent whipped cream and a sprinkle or six of buttery toffee bits.
Author: Kim Lange

Ingredients

Brownie Layers

  • 2 boxes Ghirardelli Chocolate Brownie Mix plus ingredients to prepare
  • 1 8 oz REESE'S Mini Peanut Butter Cups

Peanut Butter Cheesecake Mousse Layers

  • 2 8 oz cream cheese softened
  • 1 1/2 cups peanut butter
  • 1 cup powdered sugar
  • 2 cups heavy whipping cream already whipped or 16 oz whipped cream
  • 1 teaspoon vanilla extract

Peanut butter Layers

  • 3 8 oz REESE'S Mini Peanut Butter Cups

Whipped Topping Layers

  • 2 Cups heavy whipping cream already whipped or 20 oz Whipped Topping
  • Optional: 1/4 cup Heath Toffee Sprinkles

Instructions

  • Prepare the 2 boxes of brownies in a 9x13 pan.
  • Add 1 bag of peanut butter cups to brownies by pouring them evenly on top of brownies, (but keeping away from the edge of the brownies) and bake, then cool, then cut into bite size pieces. Set aside.

Peanut Butter Mousse

  • In a large mixing bowl, whip together 2 cups of whipping cream for 3-5 minutes, set aside.
  • In another large bowl, whip together both softened cream cheese, peanut butter, powdered sugar, and vanilla for 2-3 minutes until thick and smooth.
  • Add the whipped cream to the peanut butter mixture and whip together until just combined.
  • The filling will be divided into two to layer the trifle. Set aside.

Whipped Topping

  • In another large bowl, whip another 2 cups of heavy whipping cream and 1/2 cup powdered sugar together 3-5 minutes, until you have stiff peaks. Set aside.

Layer in Trifle bowl in this order

  • 1/2 of Brownies
  • 1 8 oz REESE'S Mini Peanut Butter Cups, sprinkled evenly
  • 1/2 of Peanut butter mousse, spread out evenly
  • 1/3 of whipped cream, spread out
  • Remainder of Brownies
  • 1 8 oz REESE'S Mini Peanut Butter Cups, sprinkled evenly
  • 1/2 of Peanut butter mousse, spread out evenly
  • 1/3 of whipped cream, spread out
  • 1 9 oz. bag or 8 oz REESE'S Mini Peanut Butter Cups sprinkled around the edge of the bowl
  • 1/3 of whipped cream, (In center of peanut butter cups), spread some whipped cream and/or pipe a design on top using a pastry bag and large star tip.
  • Put 1/2 bag or 4 oz REESE'S Mini Peanut Butter Cups, sprinkled in the middle
  • Sprinkle some Heath Toffee Bits on top.
  • Put in fridge until ready to serve.

Notes

You can also buy brownies or get those mini brownie bites at your local store if you don't have time to bake brownies!
You can also substitute your favorite candies for the peanut butter cups or use cake instead of brownies.
Tip: When using whipping cream to make your own whipped cream for the recipe, use a mixer and beat on med-high until you get stiff peaks, along with your powdered sugar.
Tip: After you bake your brownies, I like to trim off the chewier edges about an inch or so in, then use the rest for the trifle.