NORTH ANDOVER, Mass. —
9 tablespoons sugar (granulated)
3/4 cup white chocolate
Pinch of salt
Separately grind Tagalongs, Thin Mints and Trefoils to a rough powder.
To make pudding filling (you may use instant pudding mix instead): Put 2 cups milk, 3/4 cup milk chocolate (cut into medium-sized chunks), 3 tablespoons sugar, 1/8 teaspoon salt, add 1 teaspoon vanilla extract into small saucepan bring to a boil while stirring. In a separate container, combine 1/4 cup milk with 31/3 tablespoon cornstarch, mix together well. Slowly add cornstarch mixture to boiling milk while stirring. Stir until thick and immediately remove from heat. Scrape into medium-size mixing bowl and set aside in a cool place. Repeat instructions for pudding filling using dark semisweet chocolate, and then with milk chocolate. Make sure to keep each batch of pudding in a separate bowl.
Add ground Tagalongs to milk chocolate pudding. Mix well and place in refrigerator for at least 30 minutes.
Add 1/2 ground Thin Mints to dark chocolate pudding, mix together and place in refrigerator for at least 30 minutes.
Take 1/2 ground Trefoils and add 1 cup of vanilla/white chocolate pudding
Line inside of two 16-ounce bowls with plastic wrap, creating as few wrinkles as possible.
In small amounts coat the inside of each bowl with approximately 1/4-inch thick layer of Trefoil paste. Make sure layer is even and goes right up to top of the bowl. Then sprinkle with plain ground Trefoils.
Using Tagalongs milk chocolate pudding, make approximately 1-inch thick layer. Only go up to 1-inch of the rim of Trefoil. Then sprinkle inside of layer with ground Thin Mints.
Fill in middle with Thin Mint dark chocolate pudding.
Sprinkle ground Thin Mints over just Thin Mint pudding. Then coat over with Tagalongs pudding, just to 1/2-inch to the rim of Trefoil.
Sprinkle top of Tagalongs pudding with ground Trefoils. Spread out Trefoil paste on plastic round to fit top of bombe using same thickness as rest of Trefoil layer. Place over top and seal bombe.