Butterfinger Mason Jar Trifles

Oh. My. Goodness. 

I think I’ve found my new favorite dessert. 

These little babies are made by layering super rich and moist chocolate cake, peanut butter sauce, whipped cream, and crushed Butterfinger bars…all wrapped up in individual jars. 

Be sure to make them in advance so that the chocolate cake has time to soak up the peanut butter...so gooood!

The best part is that they are super easy to make and they’re portable. The perfect dessert for a summer picnic, or a great gift for a lucky friend! :)

Ingredients: 
{for the cake}
1 box Devil's Food cake mix

1 cup fat free Greek yogurt
1/2 cup water

1/2 cup coffee, cooled

{for the peanut butter sauce}
1/4 cup light corn syrup
2 tablespoons white sugar
1 teaspoon vanilla extract
2 tablespoons butter
1/2 cup all natural peanut butter

{to assemble}
16 snack size Butterfinger bars, crushed

2 cartons (8 oz) whipped topping, thawed
8 pint-size mason jars

Directions:

• Preheat oven to 350 degrees.
• Combine cake mix, Greek yogurt, water, and coffee in a large mixing bowl. Batter will be very thick.
• Bake in a greased 9x13 inch pan for 25 minutes or until a toothpick inserted near the center comes clean (be careful not to over bake). Cool on a wire rack. Cut into ¾-inch pieces.
• To make the peanut butter sauce: melt corn syrup, sugar, vanilla, and butter over medium low heat. When sugar has dissolved, add peanut butter and stir until melted.
• In the bottom of each of 8 mason jars, place a few pieces of cake. You can crumble the cake in order to get it to fit into the bottom of the jar. Drizzle peanut butter sauce over the cake. Add a layer of whipped topping, and a sprinkling of crushed Butterfingers to each trifle. Repeat layers to fill jars, finishing with whipped topping and a few crushed Butterfingers. Refrigerate until ready to serve.

Chocolate OREO Cookie Cake

The only word for this cake is heavenly. No other word could possibly describe it. It's just...everything I could ever want in a cake. 

chocolate. 

oreos.

cool whip.

cream cheese.

 Are you drooling all over your keyboard yet??

I made this cake for father's day and it was quite a hit. The best part is that I even tried to make it somewhat "healthier" and it worked! I don't know if you can really make a chocolate covered oreo cookie cake healthy, but at least I didn't feel that bad eating a slice...or two. 

I will probably never make a boxed cake with eggs and oil again. I substituted Greek yogurt and it turned out to be the most amazing cake. I also added some coffee to boost the chocolate flavor! Moist, velvety, and rich. Seriously good. Shout out to Dr. Oz for sharing the cake recipe on his show! :) 

I promise this cake will not disappoint!

Oreo Cookie Cake (Recipe adapted from Kraft)
Ingredients:
1 pkg. (2-layer size) devil's food cake mix
1 cup Greek yogurt, fat free
1/2 cup water
1/2 cup brewed coffee, cooled
4 squares semi-sweet chocolate
1/4 cup butter
1 pkg. (8 oz.) cream cheese, softened, reduced fat
1/2 cup sugar
1 pkg thawed cool whip topping, fat free
15 Oreo cookies, coarsely crushed, reduced fat

Directions:

Preheat oven to 350 degrees F.

Combine cake mix, Greek yogurt, coffee, and water. Pour batter evenly into to two greased 9 inch round cake pans. Bake for 25-30 minutes.

Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.

Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.