Toasted Pecan & Caramel Brownie Trifle

I joined a couple of fun online cooking clubs and one is called Improv Cooking Challenge. The premise of ICC is simple; each monthly challenge focuses on just 2 ingredients and it’s up to you to come up with a dish that includes both. The final product is then to be shared on the group’s Facebook page on the pre-determined reveal date. My first ever submission featured caramel and nuts.

Allow me to present you with a ridiculously easy – and ridiculously delicious – toasted pecan & caramel brownie trifle!


The recipe for the caramel sauce came courtesy of Ree Drummond, although I did make slight changes. here’s what I did..


  • 1 c golden sugar (we prefer this to dark)
  • 1/2 c coffee cream (it’s what I had on hand)
  • 4 Tbsp butter
  • pinch of salt
  • 1 Tbsp vanilla extract


  1. Combine all ingredients in a medium saucepan over medium high heat. Whisk continuously for 10 minutes until sauce is at the desired consistency. Serve warm or at room temperature.
  2. Other ingredients you’ll need to assemble the individual trifles:
  3. Toasted pecans (mostly chopped but enough pecan halves for garnish)
  4. Whipped cream (I like to flavour mine with vanilla and a bit of icing sugar) 2-bite brownies, diced (or make your own brownies if you’re so inclined)
  5. How you layer your trifles is really up to you. Just be sure to finish with a nice dollop of whipped cream that you can drizzle more caramel sauce on. And rather than one of those creepy maraschino cherries, top your masterpieces off with toasted pecan halves.

I said these were easy!

Bon appetit!


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