Tipsy (or not) Brownie Parfaits
Layers of Kahlua-soaked brownies, whipped cream with chocolate toffee & chocolate pudding. An easy & elegant dessert.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Ingredients
- 1 box favorite brownie mix
- canola oil
- water
- eggs
- 1/2 cup Kahlua coffee liqueur or coffee flavorings instead of liqueur
- 1- cup crushed toffee 6 1.4-ounce Heath bars – save ¼ cup
- 1 8-ounce container whipped topping, thawed
- 2 3.9 ounce packages chocolate pudding
- 2 cups milk
- Garnish with raspberries whipped topping, mint leaf and chocolate-toffee candy pieces
Instructions
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Preheat oven to 400F. (check package directions for temp)
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Prepare brownie mix per package directions then pour into a 9x13-inch baking dish. Cool completely then punch holes in brownies with a fork. Evenly pour Kahlua over the brownies and set the brownies aside.
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Prepare pudding per package directions.
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Crush chocolate toffee bars into small pieces, reserving ¼ cup for topping. Combine the remaining candy with whipped topping.
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Layer crumbled Kahlua-soaked brownies, whipped topping/toffee candy mixture and chocolate pudding into serving dishes. *See notes.
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Top with a dollop of whipped topping, raspberry, mint leaf and crushed chocolate-toffee candy.
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Enjoy!
Recipe Notes
Brownie Parfaits can be layered directly over the pan of brownies. Instead of layering ingredients in parfait glasses, simply spread the layers of whipped topping and pudding over the brownies in this order bottom to top:
Brownies, whipped cream/toffee, chocolate pudding, whipped cream, crushed toffee candy pieces and raspberries & mint leaves (if desired).
**This dessert is just as delicious made with flavor substitutions such as white chocolate, cream cheese or other pudding flavors instead of chocolate pudding. Other liquer flavors can be substituted such as: Irish Cream liqueur or Amaretto instead of Kahlua or non-alcoholic coffee flavorings. Nuts can also be added.