Mini Chocolate Caramel Toffee Trifles
By Lizzie on July 24, 2017
Recently, I received a wonderful little surprise from an amazing company called btoffee
I was so excited once I realized what was in the box, that I could hardly wait to open the package . When the bag was finally opened, it was all I could do not to eat every single perfect bit of toffee. You know how toffee can be very hard and could break your teeth if you bite right into it? Well, not this toffee..it’s is absolutely sublime!! Soft and buttery, with the most delicious tasting chocolate on top…just the absolute perfect bite. There was nothing left for me to do at this point other than to create a dessert featuring this spectacular treat..it was either that or polish off the entire stash of toffee all by myself 🙂 Thus, my mini chocolate caramel toffee trifles were born. Do yourself a favor and order a whole bunch of this toffee as a gift for someone you love, or even better yet, just for yourself 🙂 I hope you love these sinfully delicious trifles as much as I loved making them 🙂
Gather all of your ingredients together. You can stir all of the cake ingredients together by hand with a whisk in one bowl.
The cake looks rich and fudgy when cooled.
Use a large ice cream scooper to scoop the cake into the trifle dishes.
With a tablespoon, spoon a hefty amount of the condensed milk over the cake.
Repeat the same with the caramel sauce.
You will end up with two layers of everything, topped off with the toffee. Drizzle some extra caramel over the top too!Could these be any prettier? 🙂
Mini Chocolate Caramel Toffee Trifles
Makes: 8 mini trifles Prep time: 45 minutes Bake time: 30-40 minutes
2 cups granulated sugar
1 and 3/4 cups all purpose flour
1 and 1/2 teaspoons fresh baking soda
1 and 1/2 teaspoons fresh baking powder
1 teaspoon salt
2 eggs at room temperature
1 cup whole milk
1/2 cup canola oil
1 cup of boiling water or coffee
2 teaspoons pure chocolate extract, I used Ballard Extracts purchased on Foodlyn.com
2 cups heavy whipping cream
1/4 cup confectioners sugar
For the toppings
1 jar of caramel sauce, ( I used Hershey’s)
I can condensed milk, ( I used Eagle brand)
2 cups B Toffee
Heat your oven to 350 degrees. Butter and dust with cocoa, a 13″x9″ inch baking pan. Set aside. Place your mixing bowl and whisk, ( for the heavy cream mixture), into the freezer until ready to use.
In a mixing bowl with a large handheld whisk, add the sugar, flour, cocoa, salt, baking powder and baking soda.
In a large pyrex cup add milk, eggs, chocolate extract and canola oil. Beat with a fork until combined. Add to the dry mixture and whisk until combined.
In a microwave safe cup, heat the 1 cup of water or coffee for 1 minute.
Add this slowly to the cake mixture and mix until combined. The cake batter will be fairly thin.
Pour into your prepared pan and rap on the counter to remove the bubbles.
Bake for 15 minutes, then rotate the pan. Bake for another 15 to 25 minutes until the cake is springy in the middle and baked through.
Set aside to cool completely while you make the cream for the trifles. I placed the cake in the fridge while I make the cream to make sure it is totally cooled.
Remove your mixing bowl and whisk attachment from the freezer. Whip the heavy cream until stiff peaks form. Add the confectioners sugar and mix until combined. Be careful not to over mix or you will end up with butter 🙂
When the cake is completely cooled, use a large ice cream scoop and place one scoop of cake in each trifle dish. (see photo).
Use a tablespoon to spoon the condensed milk first over the first layer. Then repeat that step with the caramel sauce. (Use a very full tablespoon for each)
Next, place a few tablespoons of the heavy cream.
Add several pieces of the toffee.
Repeat the layers until the trifle dish is full, (see photos)
Keep the trifles in the fridge until you are ready to eat. They will stay good for up to a week as long as they are covered in the fridge.