Chocolate Peanut Butter Trifles

Prepare for Assembly: Transfer the pudding to a disposable piping bag or spoon it directly into your trifle cups.
2. Prepare the Milk Chocolate Ganache:
Heat Ingredients: In a microwave-safe bowl, combine the milk chocolate chips and heavy cream. Microwave for 45 seconds, then stir.
Microwave Again: If needed, microwave for an additional 30 seconds and stir until smooth. If lumps remain, continue microwaving in 30-second intervals until completely smooth.
Cool Slightly: Let the ganache cool slightly before using.
3. Assemble the Trifles:
Layer Pudding: Pipe or spoon a layer of peanut butter pudding into the bottom of each trifle cup or bowl.
Add Cookies: Sprinkle 1-2 tablespoons of crushed shortbread cookies on top of the pudding.
Add Ganache: Pour a layer of milk chocolate ganache over the cookie crumbs and tap gently to spread and cover the cookies.
Add Butterfinger Bits: Sprinkle 1-2 tablespoons of Butterfinger baking bits over the ganache.
Repeat Layers: Repeat the layers of pudding, cookies, ganache, and Butterfinger bits until the cups are filled.
Finish: Top with additional Butterfinger baking bits for garnish.
4. Chill and Serve:
Refrigerate: Chill the trifles in the refrigerator for at least 1 hour to allow the flavors to meld and the layers to set.
Serve: Serve chilled and enjoy!
Notes:
Storage: These trifles can be stored in the refrigerator for up to 2 days. They are best enjoyed within a day or two for optimal texture and flavor.
Piping Bag Alternative: If you don't have a piping bag, a spoon works just fine for layering the pudding.
Ganache Consistency: If the ganache thickens too much while cooling, gently reheat it in the microwave for a few seconds, stirring until smooth.
Enjoy these rich and creamy trifles that are sure to satisfy your chocolate and peanut butter cravings!