Jennifer's Storyi made this last night! it did not last long it was so good! if you dont want to take the time to make it all from scratch then you can buy the box brownie,jar carmel and whipping cream... but i enjoy makin it all homemade besides the rolos of course :) ENJOY!
FOR THE BROWNIES
rolls of rolos candies (about 18 candies), quartered, plus 2 1/2 more rolls, chopped (leaving one whole rolo per trifle for garnish
FOR THE CARMEL
heavy whipping cream
light corn syrup
FOR THE WHIPPED CREAM
heavy whipping cream
3 or 4 Tbsp
1For the Brownies!
Preheat oven to 350 degrees. Grease and flour and 8 x 8 inch glass baking dish; set aside.
In a medium bowl, combine the cocoa powder and flour, set aside.In a medium saucepan, melt the butter. Once melted, remove from heat and whisk in the sugar until combined,Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.
Whisk in the dry ingredients until combined and pour the batter into the prepared pan.
Evenly distribute the Rolos over the top of the batter.
Bake for 30 – 35 minutes, or until a toothpick inserted in the middle comes out with a few crumbs clinging to it. Allow brownies to cool completely before serving or cutting into bite sized pieces.
2for the carmel!
Place the sugar, water, and corn syrup in a small saucepan, stirring to combine. Without stirring, bring to a boil over medium high heat, swirling the ingredients in the pan occasionally. Continue boiling until the mixture reaches an amber color( i did mine a tannish color), about 10 minutes (although this varies, depending on your stove). Remove from heat and very carefully (the mixture will quickly expand and sputter) add the cream in a slow steady stream, being sure to stir constantly. Once combined, add the salt(i didnt add salt) and butter and continue stirring until both are completely melted and combined. Cool to room temperature before using.
3for the whipped cream!
In a large bowl, or the bowl of a standing mixer, whip the heavy cream and cocoa powder on medium high speed until it starts to thicken. Reduce speed to low and sprinkle the sugar into the cream. Turn mixer to high and continue whipping until firm peaks form. Stir in vanilla. Cover and refrigerate until ready to use.
Assemble trifles: Layer the bottom of your trifle dish with whipped cream, cover with a layer of bite sized brownie pieces and some chopped Rolos, drizzle with caramel, and repeat until the bowl is filled and you’ve used all of your ingredients. Garnish with chopped Rolos, more caramel, and whole Rolos on top.