Yes, a trifle, not a truffle. It is neither a chocolate truffle nor does it require pigs or dogs to dig it up, thankfully. Although I personally would love to go truffle hunting, or more or less watch the pigs/dogs truffle hunt. Then eat them, of course. The truffles, not the dogs or pigs.

What's the difference between a truffle, a truffle, and a trifle?

The original truffle, as I will call it here, is the fungus found in the ground. There are two main kinds: black and white. They are difficult to find, hence the need for dogs and pigs, and very expensive. And divine to eat. If you haven't eaten one, you definitely should, even if just to say you have. All your foodie friends will hold you in high esteem henceforth. ;)
Then there is the chocolate truffle, which is essentially a chocolate confection made to look like the original truffle. It usually consists of a ganache (chocolate melted with heavy cream) center, covered in chocolate. Also delicious.
Thirdly, the trifle. It is originally an English dessert, you could think of it like a large parfait to share. My mom calls it a "Dump Cake" and in the south it is called a "Husband's Delight." It usually consists of layers of cake, custard or pudding, whipped cream, and various fruits. The possibilities of flavors and combinations are endless, and yes, delicious.

The moral of the story is, if someone offers you a truffle, a truffle, or a trifle, always say yes. Because they are all delicious.

Today’s trifle is also delicious. It has layers of fluffy peanut butter vanilla pudding, peanut butter chip brownies, and Reese’s peanut butter cups. Each element is simple to make, and homemade. It might dirty several bowls and pans, but it is so worth it! It’s creamy, chocolatey, peanut buttery. It’s rich, a little bit goes a long way. And yet it has you coming back for more. A crowd favorite!

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Recipe adapted from Taste of Home

Peanut Butter Brownie Trifle

Serves about 12

Ingredients:

For the Vanilla Pudding Make this first

3 Tbsp / 37g sugar
4 1/2 tsp / 11g cornstarch
1/8 tsp salt
1 1/4 cups / 297g cold milk
2 tsp / 10g vanilla extract

For the Peanut Butter Chip Brownies

5 Tbsp / 70g oil
1 cup / 200g sugar
2 eggs
1 tsp / 5g vanilla extract
1/3 cup / 33g cocoa powder
1/2 cup / 60g all-purpose flour
1/4 tsp salt
3/4 cup / 132g peanut butter chips

Extras

1/2 cup / 230g creamy peanut butter
1 1/2 cups / 356g heavy whipping cream, whipped until stiff peaks form
1 12 oz package / 340g miniature Reese's cups, each cut in half

Directions:

Make the Vanilla Pudding

In a small saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk.
Heat over medium-low heat, stirring constantly, until pudding thickens and the whisk leaves a trail.
Remove from heat and add vanilla. Place a piece of plastic wrap directly onto the pudding and put in fridge or freezer until pudding is thick and set.

Meanwhile,

Make the Peanut Butter Chip Brownies

Oven preheated to 350°F / 177°C. Lightly grease an 8x8in / 20x20cm baking dish.

In a medium bowl, mix together oil, sugar, eggs, and vanilla.
In a separate bowl, whisk together cocoa, flour, and salt. Stir dry mixture into wet mixture. Stir in peanut butter chips. Spread evenly in prepared baking dish.
Bake for 12 - 15 minutes or until toothpick inserted off center comes out mostly clean. Allow to cool.

Assembly

Once pudding is set, mix in peanut butter. Gently fold in whipped cream.
Cut cooled brownies into bite size pieces, about 1in / 2.5cm squares.
In a large glass bowl, layer in this order:
- 1/3 of the brownies
- 1/4 of the Reese's cups
- 1/3 of the pudding mixture
- another 1/3 of the brownies
- another 1/4 of the Reese’s cups
- another 1/3 of the pudding
- final 1/3 of the brownies
- another 1/4 of the Reese’s cups
- final 1/3 of the pudding
- final 1/4 of the Reese’se cups for decoration on top
Chill until ready to serve.

Jenny’s Notes:

Placing plastic wrap directly onto pudding instead of just over the bowl prevents the “skin” from forming.
Both the brownies and the pudding can easily be made a day ahead.