Chocolate Malt Brownie Parfaits In A Jar

For the brownies:
Preheat the oven and mix the brownie batter using the egg, oil, and water as directed on the package. Use 1-2 eggs to determine a cake-like or fudgy consistency.

Spray the inside of the jars with nonstick spray or brush with oil. Measure 1/4 cup batter into each jar. Place all jars on a baking sheet and bake according to package directions, minus 5 minutes (usually 30-35 minutes). Test with a toothpick; if it comes out clean, they’re done.

For the chocolate malt pudding:
Mix the pudding and milk according to package directions, incorporating the malted milk powder. Refrigerate until ready to use.

For the chocolate malt cream:
Whip heavy cream with malted milk powder, powdered sugar and cocoa powder. Whip to a firm consistency then cover and refrigerate until ready to use.

For the whipped cream:
Whip the heavy cream with powdered sugar until light and fluffy. Cover and refrigerate until ready to use.

To assemble:
Allow the brownies to cool completely before adding the layers. Neatly add a little less than 1/4 cup scoop of pudding (3 tablespoons) to each jar, followed by the same amount of chocolate malt cream. Top each jar with a dollop of whipped cream and a sprinkle of chocolate shavings. (Use a veggie peeler to shave the chocolate bar.)

Place the seal over each jar followed by a paper cocktail napkins. Then twist the ring on; you may need to tap it down due to the napkin. Use ribbon or twine to attach a spoon. Refrigerate until ready to serve.