Chocolate Toffee Trifle Recipe

Introduction

This Chocolate Toffee Trifle is a delightful layered dessert combining rich chocolate cake, creamy pudding, and crunchy toffee bits. It’s perfect for gatherings or any time you want an impressive yet easy-to-make treat.

Ingredients

• 1 box (15.25 oz / 430 g) chocolate cake mix (plus ingredients listed on the box — eggs, oil, water)
• 1 package (3.9 oz / 110 g) instant chocolate pudding mix
• 2 cups (480 ml) cold milk
• 1 tub (8 oz / 225 g) whipped topping, thawed (like Cool Whip)
• 1 ½ cups (about 5 oz / 140 g) crushed chocolate-covered toffee bars (such as Heath or Skor)
• Optional garnish: shaved chocolate or extra toffee bits

Instructions

1. Step 1: Prepare the chocolate cake mix according to the package directions, using the eggs, oil, and water listed.
2. Step 2: Bake in a 9×13-inch (23×33 cm) pan. Let it cool completely, then cut into 1-inch cubes.
3. Step 3: In a medium bowl, whisk the instant chocolate pudding mix with cold milk for 2 minutes until thickened. Set aside to chill slightly.
4. Step 4: In a large trifle bowl or glass dish, layer half of the cake cubes.
5. Step 5: Spoon half of the pudding over the cake, then spread half of the whipped topping on top.
6. Step 6: Sprinkle with half of the crushed toffee bits.
7. Step 7: Repeat the layers with remaining cake, pudding, whipped topping, and toffee bits.
8. Step 8: Cover and refrigerate for at least 1 hour (up to 24 hours) to let flavors meld.
9. Step 9: Garnish with extra toffee bits or shaved chocolate just before serving.

Tips & Variations

• Use freshly crushed toffee bars for a perfect crunch; store-bought pre-crushed toffee can become soggy quickly.
• Try substituting the whipped topping with homemade whipped cream for a lighter texture.
• For extra richness, add a layer of caramel sauce between the pudding and toffee.

Storage

Store the trifle covered in the refrigerator for up to 2 days. For best texture, consume within this time as the toffee may soften. Re-chill before serving; no reheating needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this trifle ahead of time?

Yes, it’s perfect for making a few hours or even a day ahead. Just keep it covered in the fridge to maintain freshness and texture.

What can I use if I don’t have chocolate-covered toffee bars?

You can substitute with plain toffee bits, crushed Butterfinger bars, or even chopped caramel candies for a similar sweet crunch.

Chocolate Toffee Trifle Recipe

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★★★★★

4.6 from 111 reviews

This decadent Chocolate Toffee Trifle features rich layers of homemade chocolate cake, creamy instant chocolate pudding, fluffy whipped topping, and crunchy chocolate-covered toffee bits. Perfect for any occasion, this no-bake layered dessert combines textures and flavors to delight chocolate lovers with every spoonful.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake:

• 1 box (15.25 oz / 430 g) chocolate cake mix (plus eggs, oil, and water as indicated on the box)

For the Pudding:

• 1 package (3.9 oz / 110 g) instant chocolate pudding mix
• 2 cups (480 ml) cold milk

For the Layers:

• 1 tub (8 oz / 225 g) whipped topping, thawed (such as Cool Whip)
• 1 ½ cups (about 5 oz / 140 g) crushed chocolate-covered toffee bars (e.g., Heath or Skor)

Optional Garnish:

• Shaved chocolate or extra toffee bits

Instructions

1. Bake the Cake: Prepare the chocolate cake mix according to the package instructions by combining the mix with the required eggs, oil, and water. Pour the batter into a greased 9×13-inch (23×33 cm) pan.
2. Cool and Cube the Cake: Bake as directed on the box. Allow the cake to cool completely before cutting into approximately 1-inch cubes to create even pieces for layering.
3. Make the Pudding: In a medium bowl, whisk together the instant chocolate pudding mix and cold milk for 2 minutes or until the mixture thickens. Set aside to chill slightly while you assemble the trifle.
4. Layer the Trifle – First Layer: In a large trifle bowl or clear glass dish, spread half of the cake cubes evenly at the bottom.
5. Add Pudding and Topping: Spoon half of the chocolate pudding over the cake cubes, then spread half of the whipped topping on top of the pudding layer.
6. Sprinkle Toffee: Evenly sprinkle half of the crushed chocolate-covered toffee bars over the whipped topping layer.
7. Layer Again: Repeat the layering process with the remaining cake cubes, pudding, whipped topping, and toffee, creating a second full layer.
8. Chill the Trifle: Cover the assembled trifle and refrigerate for at least 1 hour or up to 24 hours to allow the flavors to meld and the dessert to set.
9. Garnish and Serve: Just before serving, garnish the top of the trifle with additional toffee bits or shaved chocolate for an attractive presentation and extra crunch.

Notes

• For best results, ensure the cake is completely cooled before cubing to maintain shape and layer integrity.
• The trifle can be made up to 24 hours in advance and stored covered in the refrigerator.
• Use a clear trifle bowl or glass dish to showcase the beautiful chocolate layers.
• Feel free to substitute with your favorite chocolate cake recipe instead of a box mix if desired.
• For a stronger toffee flavor, sprinkle some finely chopped toffee inside the pudding layer as well.

Keywords: Chocolate Toffee Trifle, Chocolate Trifle, Layered Dessert, Chocolate Cake Dessert, Instant Pudding Dessert, No-Bake Pudding Dessert