This Peanut Butter Chocolate Eclair Cake recipe is to die for! An easy dessert to make, you will love this spin on the original recipe!

Peanut Butter Eclair Cake

This Chocolate Peanut Butter Eclair Cake is about to be your new favorite dessert. Creamy and delicious with layers of graham crackers and a chocolate ganache topping, you really won’t be able to get enough. 

I love Chocolate Eclair Cake. It’s funny – I wasn’t raised with it, but a Chocolate Eclair Cake recipe is one of my mother-in-law’s specialties.

What’s more, in telling my father about this recipe, I found out that my grandmother used to make a version of it for him when he was a boy! So let’s just say that Chocolate Eclair Cake runs in my family.

I recently had the idea that the only thing that could be more perfect than your typical Chocolate Eclair Cake recipe was a Peanut Butter Chocolate Eclair Cake. So I tried my own version.

And you know what? I was right! This Peanut Butter Chocolate Eclair Cake recipe is amazing and better than your typical icebox cake. Seriously, you will struggle not to eat the entire thing yourself!

This is also one of my favorite dessert recipes because it is a no-bake recipe and it’s incredibly easy to put together. There is no electric mixer required, no preheating an oven, and no watching stiff peaks form.

This is one of those no bake desserts where you are creating layer after layer, like a trifle. A layer of graham crackers, a layer of Cool Whip pudding mixture, and some super easy homemade chocolate frosting. That’s it! 

This is the perfect no-bake dessert for a weeknight dinner, a barbecue, or a special occasion. It has the creaminess and flavors of an éclair but is much easier to assemble. 

Recipe Notes:

• If you don’t want to use the microwave for this great recipe, melt the chocolate and butter mixture in a medium saucepan over medium heat, stirring frequently to avoid burning. 
• The chocolate ganache will be thicker than a rich chocolate frosting but should spread with a little effort. 
• If the finished cake is coming right out of the refrigerator, you may want to run your sharp knife blade under hot water before slicing. It will be easiest to cut and serve at room temperature or chilled a little bit. 
• Serve this great recipe with some whipped cream, a scoop of vanilla ice cream, or all by itself!

How To Make Peanut Butter Chocolate Eclair Cake Recipe

Peanut Butter Chocolate Eclair Cake Ingredients:

Eclair Cake Bottom
1 box graham crackers 14.4 oz
1 vanilla instant pudding 5.1 oz
3 cups milk
1 tub whipped topping or Cool Whip
1/4 cup peanut butter, creamy

Chocolate Topping
3 tablespoons butter
12 oz bag semi-sweet chocolate chips
2 teaspoons light corn syrup
1.5 cups powdered sugar
3 tablespoons milk

Supplies Needed:

Large mixing bowl
Large whisk
Kitchen spoon or wooden spoon
13 x 9-inch baking dish
Medium microwaveable bowl

Step 1: In a large mixing bowl, make your vanilla pudding mix according to the recipe on the box.

This typically requires 3 cups cold milk, but your specific box may require more or less, so be sure to follow those requirements. Place the large bowl in the refrigerator until it sets. 

Once your instant vanilla pudding has thickened, take it out of the fridge.

Step 2: Mix the tub of whipped topping and creamy peanut butter into the pudding until smooth.

Step 3: In a 13 x 9-inch dish, place a layer of whole graham crackers to cover the bottom of the pan. You may need to break up some of the larger crackers to fill in the gaps.

Step 4: Layer and spread out half of the pudding mixture on top of the graham cracker layer. 

Step 5: Now we repeat layers. Add another single layer of graham crackers on top of the pudding layer.

Step 6: Spread the remaining pudding mixture on top of this second layer of graham crackers. Add a final layer of graham crackers on top of the pudding mixture.

Step 7: Add your chocolate chips and butter to a microwave-safe mixing bowl. Microwave in 30-second intervals and stir in between until everything is melted and smooth. 

Step 8: Add your corn syrup, powdered sugar, and milk to the chocolate mixture and stir until smooth.

Step 9: Pour the chocolate icing over the top layer of graham crackers, making sure to cover it completely. Do your best to spread an even layer. 

Step 10: Refrigerate for at least 6 hours (preferably overnight) before serving. Enjoy!

Note – Make sure to slice your éclair cake with a sharp knife so that you can get through the top of the cake easily. 

How To Store Leftover Peanut Butter Chocolate Eclair Cake

Store any leftovers in the baking dish covered in plastic wrap or aluminum foil or in an airtight container for up to 5 days. 

Can You Turn This Chocolate Éclair Cake Recipe Into A Peanut Butter Cup Eclair Cake? 

Yes! You can easily add peanut butter cups to this easy Chocolate Eclair Cake recipe.

Break up some of your favorite peanut butter cups to add to both your pudding layers (or just mix them into the pudding before layering), and then add some additional broken pieces of peanut butter cups to the chocolate topping.

You could even use chocolate grahams if you want more chocolate in this easy recipe. 

Can You Freeze This Easy No-Bake Eclair Cake Recipe? 

Yes! You can freeze this easy dessert recipe. For best results, make the No-Bake Chocolate Eclair Cake with the instructions above.

Put it in the refrigerator overnight, so that all of the ingredients have cooled and melded together.

After that, tightly cover your baking dish with the delicious eclair cake inside and freeze. It should be good in your freezer for up to three months. 

Are You Looking For More Chocolate Peanut Butter Desserts? Here Are Some Of My Favorites:

• Peanut Butter Chocolate Magic Bars
• Peanut Butter Chocolate Chip Cookie Bars
• Nutella Peanut Butter Muddy Buddies
• Fluffernutter Chocolate Chip Cookie Sandwiches
• Chocolate Peanut Butter Bugles
• Reese’s S’mores With Peanut Butter Cookies

Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid -13.2 INCH x 8.9inch x 2 inchOXO Good Grips Freezer-to-Oven Safe 3 Qt Glass Baking Dish with Lid, 9 x 13Pyrex Glass Mixing Bowl Set (3-Piece Set, Nesting, Microwave and Dishwasher Safe)OXO Good Grips 3 Piece Stainless Steel Mixing Bowl SetDi Oro Designer Series Everyday 3-Piece Flexible Silicone Turner Spatula Set – 600°F Heat-Resistant Rubber Kitchen Spatulas – Versatile Silicone Spatulas – BPA Free, FDA Approved, and LFGB CertifiedM KITCHEN WORLD Heat Resistant Silicone Spatulas Set – Rubber Spatula Kitchen Utensils Non-Stick for Cooking, Baking and Mixing – Ergonomic, Dishwasher Safe Bakeware Set of 4, Orange

Yield: 12 servings

Peanut Butter Chocolate Eclair Cake

Print

This Peanut Butter Chocolate Eclair Cake recipe is to die for! An easy dessert to make, you will love this spin on the original recipe!

Prep Time 25 minutes

Cook Time 10 minutes

Additional Time 6 hours

Total Time 6 hours 35 minutes

Ingredients

Cake Bottom

• 1 box graham crackers 14.4 oz
• 1 vanilla instant pudding 5.1 oz
• 3 cups cold milk (typically required for pudding)
• 1 tub whipped topping
• 1/4 cup creamy peanut butter

Chocolate Topping

• 3 Tbsp butter
• 12 oz bag semi-sweet chocolate chips
• 2 tsp light corn syrup
• 1.5 cups powdered sugar
• 3 Tbsp milk

Instructions

1. In a large mixing bowl, make your instant pudding according to the recipe on the box. This typically requires 3 cups cold milk.
2. Once thickened, take the bowl out of the fridge and mix the tub of whipped topping and peanut butter into the pudding until smooth.
3. In a 13"x9" baking dish, place graham crackers to cover the bottom. Break up additional graham crackers to fill in the gaps if needed.
4. Layer half of the pudding mixture on top of the graham crackers.
5. Add another layer of graham crackers on top of this.
6. Spread the rest of the pudding on top of these crackers.
7. Add a last layer of graham crackers on top.
8. Add your chocolate chips and butter to a microwave safe mixing bowl. Microwave in 30 second intervals and stir in between until everything is melted and smooth. 
9. Add your corn syrup, powdered sugar, and milk to the chocolate mixture and stir until smooth.
10. Pour the chocolate mixture over the top layer of the graham crackers, making sure to cover them completely.
11. Refrigerate for at least 6 hours (preferably overnight) before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid -13.2 INCH x 8.9inch x 2 inch
• 
  OXO Good Grips 3 Piece Stainless Steel Mixing Bowl Set
• 
  M KITCHEN WORLD Silicone Spatula Set - 4 Piece Heat Resistant Rubber Spatulas for Cooking & Baking - Nonstick Spoon Set for Kitchen Utensils - Orange

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 445Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 14mgSodium: 276mgCarbohydrates: 66gFiber: 3gSugar: 39gProtein: 7g

This calculation is intended for informational purposes only. I am not a doctor or dietician. This calculator is a guide, but makes no guarantee of being exact or fully accurate.