Taryn Camp’s Fan Favorite Salted Caramel Trifle

Directions

1. 1

   In the top of a double boiler or a metal bowl over barely simmering water, melt dark chocolate; stir until smooth. Repeat with white chocolate.
2. 2

   Dip crackers in dark chocolate coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Pipe white chocolate lines for football stitching over top. Let stand until set.
3. 3

   Meanwhile, prepare and bake brownies according to package directions for cakelike brownies, using a greased 13x9-in. baking pan. Cool completely on a wire rack. Cut into 1-in. cubes.
4. 4

   In a large bowl, whisk chocolate pudding and milk on high speed until thickened, 2-3 minutes. Refrigerate until set, about 15 minutes.
5. 5

   In a separate bowl, whisk vanilla pudding and milk on high speed until thickened, 2-3 minutes. Add salted caramel sauce and sea salt until well blended. Refrigerate until set, about 15 minutes.
6. 6

   In another bowl, beat cream until it begins to thicken. Add sugar and vanilla paste; beat until stiff peaks form.
7. 7

   Place half the brownie cubes in a 3-qt. glass trifle bowl or serving dish. Cover with half the chocolate pudding. Sprinkle with pretzels. Layer with half the salted caramel pudding. Sprinkle with chopped caramel-filled chocolate pieces. Repeat layers. Spread whipped cream over top. Decorate with football crackers and salted caramel sauce, as desired. Refrigerate leftovers.