Triple Chocolate Trifles with Butterfinger®, Crunch® & Baby Ruth®

This post has been sponsored by Ferrero. All thoughts and opinions are my own.

These fleeting summer days are so special to me. I couldn’t be happier spending day in and day out with my family, creating memories together while we soak up as much sunshine as possible.

We try to get outdoors as much as we can, which means lots of grilling on the deck and lots of picnics in the backyard or with a quick bike ride to the beach. I usually meal-plan based on what’s seasonal and what inspires me as I browse the aisles at the grocery store. On a recent trip to Stop & Shop I had a light bulb moment in the candy aisle and picked up some bags of Fun Size Butterfinger®, Crunch® and Baby Ruth® to whip up a special summer treat that I knew my whole family would enjoy. Three words. Triple. Chocolate. Trifle!

Next time you’re at Stop & Shop, do yourself a favor and stock up on Fun Size Butterfinger®, Crunch® and Baby Ruth® to use in your summer baking (and you can click below for a coupon).

Let me count the ways I love these pretty little jars... Easy to assemble? Check! Easy to throw in the cooler for a picnic or day at the beach? Check! Chock full of crispety crunchety Butterfinger®, Baby Ruth with the new and improved dry roasted peanuts, caramel and smooth nougat, and classic Crunch® with crisped rice for an explosion of flavors and textures? Check, check, check!

I’ll be honest - when I thought about pulling this dessert together I mostly thought about how they’d look and how ‘Instagrammable’ they would be on my casual summer tablescape. These jars are showstoppers and come together in a flash, especially if you bake the cake and make the pudding ahead of time. You can also pick up premade cake (like I did), pudding and whipped topping to make things even easier! The recipe is below, but let’s be honest, you can use it as a guide as these are pretty foolproof to pull together. Just layer crumbled cake, pudding, whipped cream together with the chopped up candy in your jars. Add a final piping of whipped cream and top with your favorite Fun Size bar...that’s it!

For the Triple Chocolate Trifle, I really wanted the candy bars to shine, so I chose a vanilla pound cake and vanilla pudding for my layers. The finished product was deliciously decadent, and this definitely won’t be the last time I make them this summer!

RECIPE (makes 8 pint sized mason jars)

Ingredients

8 Pint-Sized Mason Jars
16 Butterfinger® Fun Size bars
16 Crunch® Fun Size bars
16 Baby Ruth® Fun Size bars
1 Boxed Cake, Baked & Crumbled
Any flavor, prepared according to package instructions or store bought
You will not use the entire cake for this recipe...but who doesn’t like leftover cake!?
1 Box Pudding
Any flavor, prepared according to package Instructions
8 oz Whipped Cream
You can also use a tub of store bought whipped topping

Instructions

Set out your ingredients and empty jars
- Bowl of crumbled cake
- Bowl of whipped cream
- Bowl of pudding
- Unwrapped & chopped candy bars, mixed together for layering
- Unwrapped Fun Size bars for topping
Add ingredients into your jars - I started with a palmful of crumbled cake, added a couple spoonfuls of pudding, then a couple spoonfuls of whipped cream and a layer of crushed Fun Size candy
I then added another spoonful of whipped cream, a small amount of crumbled cake and more crumbled candy bars
Layer your cake, pudding, whipped cream and crushed candy bars in whatever order your heart desires...there is no wrong way to make these!
Finally, top each jar with either a Fun Size Butterfinger®, Crunch® or Baby Ruth®
Eat immediately or refrigerate until you’re ready to serve - enjoy!