The Pioneer Woman Tasty Kitchen
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Chocolate Malt Brownie Parfaits In A Jar

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Level: Easy

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Description

Layers and layers of maltly chocolate goodness wrapped up and ready to go.

Ingredients

  • FOR THE BROWNIES:
  • 17-⅝ ounces, weight Package Brownie Mix
  • 1 whole Egg
  • ⅓ cups Vegetable Oil
  • ⅓ cups Water
  • FOR THE CHOCOLATE MALT PUDDING:
  • 3-½ ounces, weight Package Instant Chocolate Pudding
  • 2 cups Cold Milk
  • ½ cups Malted Milk Powder
  • FOR THE CHOCOLATE MALT CREAM:
  • 1-½ cup Heavy Cream
  • ¼ cups Malted Milk Powder
  • ¼ cups Powdered Sugar
  • 1 Tablespoon Cocoa Powder
  • FOR THE WHIPPED CREAM:
  • 1-½ cup Heavy Cream
  • ⅓ cups Powdered Sugar
  • FOR THE ASSEMBLY:
  • 12 whole Half-pint Mason Jars
  • 1 whole Chocolate Bar, For Shavings
  • 12 whole Cocktail-sized Napkins
  • Ribbon
  • 12 whole Disposable Spoons

Preparation

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.

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