English Toffee Pudding Shots

I've been making these pudding shots for years and realized that I never shared the recipe! This year I hosted my 10th annual Festivus party and these English Toffee Pudding Shots have been a favorite of our guests. For a few years I tried to create a second pudding shot to go along with these but nothing turned out as great as these. I typically double the recipe because we're serving anywhere from 15-25 people but the standard recipe will typically make about twenty-five to thirty pudding shots. Our local grocery store has a state liquor agency which is where I picked up the 2-ounce cups and lids but you can also order them on Amazon if they're not available. For the recipe below I used 1% milk and Lite Whipped Topping. If you can't find caramel pudding mix in stores I've also made this using butterscotch pudding mix.

Recipe from Dad What's 4 Dinner?

-1 3 1/2 oz. package instant Chocolate pudding mix
-1 3 1/2 oz. package instant Caramel pudding mix
-1 1/2 cups milk, divided
-3/4 cup RumChata
-3/4 cup Butterscotch schnapps
-8 ounces Cool Whip, thawed and divided
-2 Heath Bars, chopped for topping

In a small bowl mix the chocolate pudding, 3/4 cup milk, and 3/4 cup RumChata until blended. In another small bowl mix the caramel pudding, 3/4 cup milk, and 3/4 cup Butterscotch schnapps until well blended.

Place the pudding mixes in the fridge for 10 minutes. Historically the chocolate will set really well but the caramel (or butterscotch) will be a little runny. This is okay!

Fold 1/2 of the whipped topping into each pudding flavor until well combined.

Divide the pudding mixes into a large sealable bag or pastry bag. Layer the chocolate pudding on the bottom until you run out and then top with the caramel (try not to fill the cups too full or you will have difficulty adding the lids). Top with the toffee bits and add the lids. Store in the fridge.   


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