This Chocolate Heath Bar Trifle is perfect for those times when you want a delicious dessert fast.
This no-cook layered dessert is made with a boxed cake mix, instant chocolate pudding, whipped cream, and toffee bits, and only looks like you spent hours creating an amazing dessert.
If you are looking for another easy layered dessert try this Alcohol-Free Tiramisu. Need another no-bake dessert? Try this Pina Colada Pie.
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Why You Will Love This Recipe
- If you are looking for a dessert for your next family gathering that pretty much anyone will love, this is it!
- With less than 30 minutes of active time, this Chocolate Heath Bar Trifle is really easy to throw together but still looks impressive.
- This easy recipe could also be assembled in individual glasses for cute single-serving desserts.
- Layers of chocolate cake are topped with creamy pudding, light whipped cream, and crunchy toffee bits.
Here are a few more easy desserts: Peach Creme Brulee, Quick Dessert Recipes with Condensed Milk, Pumpkin Pecan Cobbler, Condensed Milk Bread Pudding, Rhubarb Chocolate Cake, and Chocolate Peanut Butter Swirl Ice Cream.
Recipe Ingredients
All you need for this Chocolate Heath Bar Trifle are a few simple ingredients.
Chocolate Cake: You can bake a cake using box chocolate cake mix, mix up these Chocolate Cupcakes, or buy a chocolate cake from the grocery store. If you are buying a chocolate cake from the store look for one without icing. Typically they sell chocolate bundt cakes which will work quite well.
Tip: If using a boxed cake mix check the box directions for any additional ingredients you may need such as oil and eggs.
Instant Chocolate Pudding Mix: Be sure to get instant pudding mix not cook and serve.
Heavy Whipping Cream: Whisking heavy whipping cream together with a bit of powdered sugar, salt, and a splash of vanilla makes delicious whipped cream. This is the only part of this recipe that I think absolutely tastes better when made from scratch.
If you absolutely must buy whipped cream I prefer the kind in a spray can over Cool Whip sold in a tub.
See the recipe card for full information on ingredients and quantities.
Substitutions and Variations
Chocolate Cake: For a denser fudgier trifle. Use brownies instead of chocolate cake.
Pudding: You could also use another flavor of pudding like vanilla pudding, caramel pudding, or butterscotch pudding.
Coffee: For a little coffee flavor, try adding some expresso powder to the pudding mix before whisking in the milk.
Whole Milk: You could also substitute 2% milk for a slightly lighter pudding.
Heath Toffee Bar Bits: For simplicity's sake I prefer to buy the already crushed Heath bar toffee bits found in the baking aisle next to the chocolate chips. You could also purchase whole Heath toffee bars or toffee bars and crush them yourself.
You could also substitute your favorite candy or crushed candy bars such as M&Ms, peanut butter cups, Butterfingers, etc. for the Heath candy.
Trifle Bowl: Trifle bowls are pretty easy to find. You could also use a large glass bowl like this one from Pyrex or make individual trifles in cute glasses.
Step by Step Directions
Step 1: If making your chocolate cake from scratch or boxed mix, follow the package directions and allow the cake to cool to room temperature. Cut the cake into 1-inch pieces.
Step 2: In a large bowl, whisk the pudding mix and milk together with a wire whisk for two minutes. Set the pudding aside for 5 minutes while it thickens. (Images 1 & 2)
Step 3: In the bowl of your stand mixer, add the heavy whipping cream, powdered sugar, salt, and vanilla extract. Whisk on low speed until foamy. Gradually increase the speed to high and whisk until the cream forms stiff peaks. (Images 3 & 4)
Tip: Do not overmix the whipped cream. Doing so will cause it to curdle and turn into butter.
Step 4: Fold half of the whipped cream into the chocolate pudding. (Images 5 & 6)
Step 5: Begin by layering one-third of the small pieces of cake at the bottom of a large trifle dish. (Image 7)
Step 6: Top the cake layer with one-third of the pudding mixture. (Image 8)
Step 7: Add one-third of the whipped cream on top of the pudding layer. (Image 9)
Step 8: Sprinkle one-third of the bag of toffee bits on top of the whipped cream layer. (Image 10)
Step 9: Repeat the layering process with another layer of cake, pudding, whipped cream, and toffee bits, using half of the remaining ingredients.
Step 10: Use the remainder of the ingredients to create the final layers. End with a layer of whipped cream and toffee bits on top for a beautiful presentation.
Cover with plastic wrap and chill the trifle in the refrigerator for at least an hour before serving, to allow the flavors to meld together and the dessert to set.
Serve and enjoy!
Serving Suggestions
If you really love chocolate, I recommend drizzling each serving with chocolate syrup.
Recipe FAQs
You can either use a sharp knife to chop the Heath bars into smaller pieces or place them in a zip-top bag and smash them with a hammer, rolling pin, or meat tenderizer.
Yes, that is part of what makes this dessert so great. Making the trifle ahead of time will allow all of the flavors to mingle making it taste even better. It is a great make-ahead dessert.
Refrigerate any leftovers for up to four days. I do not recommend freezing this trifle. Pudding usually doesn't freeze well.
Expert Tips
- For ease of use, I prefer to purchase prechopped Heath bars. You could also substitute your favorite candy such as M&Ms, peanut butter cups, Butterfingers, etc.
- Be sure to purchase instant pudding not cook-and-serve. Cook-and-serve pudding will not be set properly without being heated.
- Do not overmix the whipped cream. Doing so will cause it to curdle and turn into butter.
- Gently fold the whipped cream into the chocolate pudding. We want to lighten the chocolate pudding without knocking all of the air out of the whipped cream.
More Dessert Recipes
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📖 Recipe
Chocolate Heath Bar Trifle
Equipment
- 2 Large Bowl
- stand mixer or hand mixer
Ingredients
- 1 chocolate cake homemade, or store-bought
- 2 3.4 oz boxes instant chocolate pudding mix
- 4 cups cold milk
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- ⅛ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 8-ounce bag of Heath bits
Instructions
- If making your chocolate cake from scratch or boxed mix, follow the recipe directions and allow the cake to cool completely. Tear the cake into small pieces.
- In a large bowl, whisk the 2 3.4 oz boxes instant chocolate pudding mix and 4 cups cold milk together with a wire whisk for two minutes. Let the pudding rest for 5 minutes to thicken.
- In the bowl of your stand mixer, add the 2 cups heavy whipping cream, 2 tablespoons powdered sugar, ⅛ teaspoon kosher salt, and 1 teaspoon vanilla extract. Whisk on low speed until foamy. Gradually increase the speed to high and whisk until the cream forms stiff peaks.
- Fold half of the whipped cream into the chocolate pudding.
- Layer one-third of the small pieces of cake at the bottom of a large trifle dish.
- Top the cake layer with one-third of the pudding mixture.
- Add one-third of the whipped cream on top of the pudding layer.
- Sprinkle one-third of the bag of toffee bits on top of the whipped cream layer.
- Repeat the layering process with another layer of cake, pudding, whipped cream, and toffee bits, using half of the remaining ingredients.
- Use the remainder of the ingredients to create the final layers.
- End with a layer of whipped cream and toffee bits on top for a beautiful presentation.
- Cover with plastic wrap and chill the trifle in the refrigerator for at least an hour before serving, to allow the flavors to meld together and the dessert to set.
- Serve and enjoy!
Heidi says
What sizes pudding mixes do you use? I don’t see it indicated in the recipe. Thanks!
Erica Schramek says
The small 3.4 oz sized boxes. I am sorry for the oversight.