Reese’s Brownie Stack

Brownie recipe

(You can use the box instead)

1 cup butter, melted
1 cup cocoa
2 cups sugar
4 eggs
4 teaspoons vanilla extract
1 cup flour
2 cups of chocolate chips

2 bags of miniature Reese cups (7.6 ounces)
4 vanilla instant pudding mixes (5.1 oz)
8 cups milk
2 cups of creamy peanut butter
6 teaspoons vanilla extract
2 containers’ cool whip (8 oz)

Preheat oven to 350 degrees.
Grease and flour a 13×9 pan. Set aside.

In a medium bowl of an electric mixer, add the butter and cocoa and stir until smooth. Add sugar and vanilla and blend. Add one egg at a time and mix to combine. Stir in the flour, then add the chocolate chips.

Spread batter evenly into prepared pan.
Bake for 20-25 min. Don’t over-bake.
When done, let cool, then break up into small pieces.

In a separate bowl, add pudding and, milk and whisk. Mixture will be thick. Add the peanut butter and vanilla and mix together until smooth. Fold in whipped topping. Refrigerate until ready to assemble.

Unwrap individual Reese’s and chop into pieces.

In a large Trifle dish, place 1/3 off the brownies on the bottom. Top with 1/3 of the Reese’s peanut butter cups (save a few for the top) and top with 1/3 of the vanilla whipped cream mixture. Continue layering until you have three layers.

Refrigerate until ready to serve.