Make Ahead

Chocolate Bark–Caramel Trifle

Prep Time: 30 Minutes Start to Finish: 8 Hours 20 servings

• Chocolate Bark
• ½ lb bittersweet baking chocolate, coarsely chopped
• ½ lb semisweet baking chocolate, coarsely chopped
• ½ cup chopped almonds, toasted
• ½ cup finely chopped dried apricots
• 2 tablespoons coarsely chopped dried cranberries or cherries
• Chocolate Filling
• 2 boxes (4-serving size each) chocolate instant pudding and pie filling mix
• 4 cups half-and-half
• 2½ cups whipping cream
• 1 jar (11.5 oz) salted caramel topping
• 1 lb pound cake or white cake, cut into ¾-inch cubes
• ¼ cup almond- or orange-flavored liqueur

1 Line cookie sheet with cooking parchment paper. In large microwavable bowl, heat bittersweet and semisweet chocolate uncovered on High about 2 minutes, stirring every 15 seconds, until melted and smooth.

2 Spread melted chocolate onto cookie sheet until about ½ inch thick. Sprinkle evenly with almonds, apricots and cranberries; press lightly into chocolate. Let stand at room temperature 1 hour 30 minutes to 2 hours or until firm.

3 Cut or break half of the bark into large shards, 1 to 2 inches long. Place in covered container; set aside in cool place until serving time. Coarsely chop remaining bark.

4 In large bowl, beat pudding mixes and half-and-half with whisk until smooth, about 2 minutes. Stir in the chopped bark; set aside. In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Gently fold in ½ cup of the caramel topping.

5 Spoon 3 cups of the pudding mixture into trifle bowl or other large serving bowl. Arrange half of the cake cubes on pudding; gently press into the pudding. Drizzle with 2 tablespoons of the liqueur and 2 cups of the whipped cream mixture. Repeat layers with remaining pudding mixture, cake cubes, liqueur and whipped cream mixture. Cover; refrigerate at least 6 hours but no longer than 24 hours.

6 Arrange reserved bark shards on top of trifle; drizzle with remaining caramel sauce.

1 Serving (⅔ Cup): Calories 520; Total Fat 33g (Saturated Fat 19g, Trans Fat 0.5g); Cholesterol 90mg; Sodium 280mg; Total Carbohydrate 49g (Dietary Fiber 4g); Protein 7g Carbohydrate Choices: 3

Festive Touch Save some of the shards of chocolate reserved for the top to serve on the side instead. Add a dusting of unsweetened baking cocoa or powdered sugar to individual serving plates before serving the trifle.

Kitchen Secrets No time to make the chocolate bark? Substitute 16 ounces of premium chocolate-nut or chocolate-nut-fruit candy bars.

Kitchen Secrets To toast almonds, sprinkle in ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring occasionally until nuts begin to brown, then stirring constantly until nuts are light brown.