Peanut Butter Chocolate Éclair Cake

Savor the Richness of Peanut Butter Chocolate Éclair Cake

Delve into a dessert that combines creamy peanut butter, silky pudding, and a shiny chocolate top.

This Peanut Butter Chocolate Éclair Cake delivers a no-bake wonder that’s easy to assemble yet luxurious.
Perfect for casual dinners, potlucks, or celebrations, it brings joy with every bite.

Whether you’re new to dessert making or a seasoned baker, you’ll find this cake simple yet impressive.
You’ll love the layers and contrasts of flavor and texture.
Now let’s jump into how to make this stellar treat.

Why Choose Peanut Butter Chocolate Éclair Cake?

This treat is a creative spin on a classic chocolate éclair.
It swaps the pastry shell for graham crackers, yet keeps the creamy filling.
Because it’s a no-bake dessert, you avoid fussing with oven temperatures or crusts.
Moreover, the mix of peanut butter and chocolate gives deep flavor and a satisfying richness.
As a result, friends and family will request seconds repeatedly.

Pro Tips for a Stellar Peanut Butter Chocolate Éclair Cake

• Keep the pudding mixture cold and thick before layering to prevent soggy crackers.
• Use room-temperature graham crackers to help them gently absorb moisture.
• When melting chocolate, heat gradually and stir often to avoid scorching.
• Chill the assembled cake for at least 8 hours (or overnight) to let layers set firmly.
• Slice with a sharp knife warmed under hot water for clean, neat edges.
• Serve cold, yet allow it to sit 5 minutes at room temperature for easier slicing.

Peanut Butter Chocolate Éclair Cake Recipe and Instructions

• Preparation time: 20 minutes
• Resting time (chilling): 8 hours or overnight
• Servings: 12
• Equipment: 9×13-inch baking pan, mixing bowls, whisk, spatula, microwave or saucepan

Ingredients:

• 1 (3.4-ounce) package instant vanilla pudding
• 1½ cups cold whole milk
• ¾ cup creamy peanut butter
• 1 (8-ounce) container thawed frozen whipped topping (e.g. Cool Whip)
• 1 (14.4-ounce) box graham crackers
• 1 cup dark chocolate chips (≈ 6½ ounces)
• ¾ cup heavy cream
• ¼ cup light corn syrup
• ⅛ teaspoon kosher salt

Directions:

1. Mix pudding and milk: In a large bowl, whisk the instant vanilla pudding and 1½ cups cold whole milk until smooth.
2. Add peanut butter: Stir in the ¾ cup creamy peanut butter until no streaks remain.
3. Fold in whipped topping: Add the thawed whipped topping; then gently fold with a spatula until combined without deflating.
4. Layer graham crackers (first): Place one sleeve of graham crackers in the bottom of a 9×13 pan, breaking pieces to fill gaps tightly.
5. First pudding layer: Spread half of the pudding mixture (about 2½ cups) evenly over the cracker layer.
6. Second cracker layer: Add a second tight layer of graham crackers on top of the pudding.
7. Second pudding layer: Spread the remaining pudding mixture over that cracker layer.
8. Top cracker layer: Finish with a third graham cracker layer. You might not fully cover the top — arrange them as evenly as you can.
9. Prepare chocolate topping: In a microwave-safe bowl, combine chocolate chips, heavy cream, light corn syrup, and kosher salt.
10. Melt carefully: Microwave in 15-second bursts, whisking between bursts, until melted and smooth (≈ 1 minute). Alternatively, melt gently over low heat in a saucepan.
11. Top the cake: Pour the warm chocolate mixture evenly over the top layer of graham crackers; smooth it out with a spatula.
12. Chill thoroughly: Cover the pan and refrigerate for at least 8 hours or overnight to allow it to set completely.
13. Slice and serve: Remove from fridge, slice into squares, and serve chilled.

Serving Suggestions & Variations for Peanut Butter Chocolate Éclair Cake

You can serve each slice with a drizzle of melted peanut butter, chocolate sauce, or a dollop of whipped cream.
Alternatively, top with chopped peanuts or chocolate shavings for extra crunch.
If you prefer a lighter twist, use reduced-fat milk and light whipped topping.
For stronger chocolate flavor, swap dark chocolate chips for semi-sweet or bittersweet chips.
You can also layer banana slices between pudding layers for a twist.

Troubleshooting Tips & Common Questions

If the graham crackers become soggy, it usually means the pudding was too loose.
To fix, next time add a bit more pudding mix or chill it longer before layering.
If the chocolate topping seizes or becomes grainy, gently heat and whisk with a splash of cream until smooth.
Should the top crack when slicing, warm the knife under hot water between cuts.
If someone is allergic to peanut butter, you could try substituting a nut-free butter or flavored cream cheese instead.

Why You’ll Love This Version of Peanut Butter Chocolate Éclair Cake

Once chilled, the cake boasts firm layers that hold shape but melt in your mouth.
Because it’s no-bake, it’s stress-free and ideal for warm days or when your oven is otherwise occupied.
Furthermore, this recipe stands out by highlighting peanut butter in that classic éclair style dessert.
Your guests will praise the flavor and texture—and you’ll look like a dessert hero.

Internal Links & Related Recipes

You might enjoy trying a dessert that builds around a simple base like this: see Candied Carrots for a vegetable side twist.
Or perhaps for breakfast baking, check out this Bundt Cake Breakfast idea.
Once you’ve mastered this cake, explore richer meals like Chicken Bacon Ranch Casserole with Potatoes.
For a sweet companion, sample a breakfast ring with Sticky Bun Breakfast Ring.
To stretch your skills further, try making a rustic loaf from Easy Dutch Oven No-Knead Bread.

Final Thoughts on Peanut Butter Chocolate Éclair Cake

This Peanut Butter Chocolate Éclair Cake offers indulgence without stress.
With layers of creamy peanut-pudding and chocolate glaze, it’s a crowd-pleaser.
Because it holds well, it’s great for prepping the day before serving.
Your kitchen will fill with tempting aromas—and your friends will be impressed.
So grab the ingredients, follow the steps, and enjoy every luscious layer.

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