Salted peanut butter chocolate trifle

The perfect balance of sweet and salty and crunchy, these delicious trifles combine oozy chocolate, nutty praline and pretzels to create an amazing dessert worthy of a trendy American-style diner.

  • 30 mins preparation
  • 10 mins cooking
  • Serves 6
  • Print


Salted peanut butter chocolate trifle
  • 1 cup salted peanuts
  • 1 cup caster sugar
  • 1/4 cup water
  • 250 gram cream cheese, softened
  • 1/2 cup pure icing sugar, sifted
  • 1 cup crunchy peanut butter
  • 1/2 cup thickened cream, whipped
  • 1/2 300g store-bought mud cake, icing removed, broken into chunks
  • 1 cup chocolate dessert sauce
  • 100 gram pretzels, roughly broken


Salted peanut butter chocolate trifle
  • 1
    Spray an oven tray with olive oil spray. Spread peanuts over tray.
  • 2
    In a medium saucepan, heat sugar and water on medium, stirring until sugar dissolves. Increase heat to high, and boil, without stirring, until deep caramel in colour. Pour over peanuts. Set aside to cool. Break into pieces.
  • 3
    In a bowl, using an electric mixer, beat cream cheese and icing sugar together until smooth. Add peanut butter and beat to combine. Fold cream through.
  • 4
    When ready to serve, divide half mud cake between six 1 1/2 cup serving glasses. Top with peanut cream, drizzle with chocolate sauce and sprinkle with pretzels and peanut praline to serve.


Wrap the remaining cake in plastic wrap of place in a snap lock bag and freeze for another use.

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