Peanut Butter and Fluff Mini Trifle

Peanut Butter and Fluff Mini Trifle


Peanut Butter and Fluff Mini Trifle:

1 1/2 cups peanut butter 

1 1/2 cups Marshmallow Fluff  

1/8 cup semi sweet chocolate chips

40 Ritz crackers, coarsely crumbled

8 Ritz crackers, whole

about 3/4 cup homemade or store bought chocolate sauce 


The proportions above are for four 8-oz. dessert glasses. They are estimates as this recipe is can easily be eye-balled. Spread each ingredient evenly as it is layered, being careful not to disturb the layers underneath.  


Line a small cookie sheet with parchment or wax paper. Place 8 crackers on top. In a small microwaveable bowl, microwave chocolate chips for 30 seconds on high. Stir. If lumpy, microwave for 15 seconds, blend smooth.Use a fork or knife blade to drizzle chocolate onto crackers. Refrigerate crackers for about 5 minutes to firm up chocolate. Turn crackers over and drizzle chocolate on the other side. If chocolate becomes too stiff to drizzle, microwave for about 10 seconds. Refrigerate crackers.


Place about 1 rounded tbsp. chocolate sauce on bottom of each dessert glass. Coarsely crumble 40 crackers. Using only half, divide evenly among the four glasses. 


Microwave peanut butter for about 15-20 seconds to obtain spreadable consistency. Using only half, divide equally among the four glasses, spreading evenly over cracker crumbs.

Microwave Fluff for 10-15 seconds to obtain spreadable consistency. Be careful not to overheat as Fluff will break down. Using only half, divide equally over the peanut butter in each glass.  Spread even.


Repeat layering with the remaining ingredients in the following order: crackers, peanut butter, Fluff. If  peanut butter and Fluff begin to harden, microwave for a few seconds before adding to glasses. Top with the remaining chocolate sauce. Stand two chocolate-drizzled crackers in each glass.


Note: Can be eaten room temp or refrigerated. If refrigerated, I recommend microwaving the trifle for about 10 seconds before serving to loosen it upthe content will be quite firm when chilled. 



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