Directions

• 1. Heat oven to 350°F. Grease 9x13x2-inch baking pan. Remove wrappers from 28 caramel candies. Cut each candy in half; set aside.
• 2. Beat butter and sugar in large bowl until well blended. Add eggs and vanilla, blending thoroughly. Stir together flour, cocoa and salt; gradually blend into butter mixture, beating well. Stir in caramel candy halves. Spread batter in prepared pan.
• 3. Bake 23 to 26 minutes or until wooden pick inserted in center of brownie comes out almost clean. Cool completely in pan on wire rack.
• 4. Meanwhile, prepare CARAMEL MOUSSE, CHOCOLATE SAUCE and CHOCOLATE MOUSSE. Refrigerate until ready to assemble trifle.
• 5. Just before assembling trifle, prepare CARAMEL SAUCE and cut brownies into 1-inch cubes. Remove wrappers from remaining 60 caramel candies. Cut caramels into smaller pieces; set aside, reserving about 1/3 cup for garnish.
• 6. To make trifle, layer one half of the brownie cubes in large (about 14 cup) trifle bowl, pressing down lightly. Spread half of the CARAMEL MOUSSE over brownies. Top with half of the CARAMEL SAUCE. Sprinkle with about half of the chopped caramel candies. Spread half of the CHOCOLATE MOUSSE over caramels and drizzle with half of the remaining CHOCOLATE SAUCE. Repeat layers with remaining brownies, sauces and mousse, ending with CHOCOLATE MOUSSE. Drizzle with desired amount of remaining CHOCOLATE SAUCE and CARAMEL SAUCE. Garnish with reserved chopped caramel candies.
• CARAMEL MOUSSE
• 12 soft caramel candies, unwrapped
• 4-1/2 teaspoons heavy cream
• 1 package (8 oz.) cream cheese, softened
• 2 tablespoons sugar
• 1 tub (8 oz.) frozen whipped topping, thawed
• 1. Place caramels and heavy cream in medium microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM 15 seconds at a time, stirring after each heating, until caramels are melted and mixture is smooth when stirred. Cool to room temperature, stirring occasionally.
• 2. Beat cream cheese and sugar in medium bowl until well blended. Gradually beat cooled caramel mixture into cream cheese mixture, blending well. Fold in whipped topping. Refrigerate until ready to use. Makes 4 cups.
• CHOCOLATE SAUCE: Whisk together 1/2 pt. (1 cup) heavy cream and 1 tablespoon cornstarch in medium microwave-safe bowl, stirring until cornstarch is blended into heavy cream. Stir in 1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips. Microwave at HIGH (100%) 40 seconds; stir. Microwave AT HIGH 30 seconds at a time, stirring after each heating, until mixture comes to a boil. Cool completely.
• CHOCOLATE MOUSSE: Stir together 1/2 cup cooled CHOCOLATE SAUCE (see above) and 1 tub (8 oz.) thawed whipped topping. Cover; refrigerate until ready to use. Makes about 3-1/2 cups.
• CARAMEL SAUCE: Place 30 soft caramel candies and 2 tablespoons heavy cream in medium microwave-safe bowl. Microwave at MEDIUM 30 seconds; stir. If necessary, microwave at MEDIUM 15 seconds at a time, stirring after each heating, until caramels are melted and mixture is smooth when stirred. Cool about 30 minutes. Sauce should be cool, but still pourable. Makes about 3/4 cup sauce.
• Recipe created for The Hershey Company by Chef in Training.
• TIP: Prepare brownie, CARAMEL MOUSSE, CHOCOLATE SAUCE and CHOCOLATE MOUSSE one day and prepare CARAMEL SAUCE and assemble the next day.