I Can't Go Empty Handed - Peanut Butter Cup Dessert

We were invited to a BBQ with Adam's family at Krohn's Lake.  Even though we are on "vacation" I couldn't show up empty handed.

My Aunt Meg introduced us to this dessert and it immediately became a favorite of ours.  Nolan fondly refers to it as "cake" and Jack would willingly take two or three servings, that is, if I am willing to share.

The recipe is super easy and I simplified it even more by taking a shortcut.  We are in a furnished condo, but I didn't want to buy eggs and oil to leave them behind when we continue on our journey.  So, shake and pour brownie mix did the job.

The recipe is four ingredients and let me tell you it is so good.  It could be modified to suit your sweet tooth.  Adam has suggested adding pretzels or it could be made with snickers and caramel sauce or even peppermint patties and chocolate sauce.  Yum!  The possibilities are endless.

However, my favorite one true love, will always be chocolate and peanut butter.

Here's the recipe.  Thanks, Aunt Meg!

PEANUT BUTTER CUP BROWNIE TRIFLE

1 19-oz. box brownie mix (make as directed on box)
2 8-oz. tubs Cool Whip
1 bottle Reese's Peanut Butter Sauce
10-15 Reese's Peanut Butter Cups, crushed


Bake brownies as directed in 13x9 pan. Cool completely. Crumble half of the brownies and spread in the bottom of a bowl. Drizzle half of the peanut butter sauce on top of the crumbled brownies. Sprinkle half of the broken peanut butter cups over the brownies and sauce. Spread one tub of Cool Whip over this. Repeat with brownies, sauce, peanut butter cups, and other tub of Cool Whip, saving some sauce and candies to garnish the top. Refrigerate before serving!