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 Peanut Butter Eclair Cake is about to be your new favorite dessert. Creamy and delicious with 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.

Chocolate Eclair Cake Recipe

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

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.

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

In a 13 x 9-inch baking 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.

Layer half of the pudding mixture on top of the graham crackers.

Now we repeat layers. Add another layer of graham crackers on top of this.

Spread the rest of the peanut butter pudding on top of this second layer of graham crackers. Add a last layer of graham crackers on top of the pudding mixture.

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.

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

Pour the chocolate icing over the top layer of graham crackers, making sure to cover completely. It will be thicker than rich chocolate frosting, but should spread with a little effort.

Refrigerate for at least 6 hours (preferably overnight) before serving.

Make sure to slice your éclair cake with a sharp knife so that you can get through the top of the cake easily. If the cake is coming right out of the refrigerator, you may want to run the knife blade under hot water first as well. It will be easiest to cut and serve at room temperature or chilled a little bit.

Store any leftovers in the baking dish covered in plastic wrap 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 graham crackers if you want more chocolate in this easy recipe.

Can You Freeze Chocolate Eclair Cake?

Yes! You can freeze this easy dessert recipe. For best results, make the Peanut Butter 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:

Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid -13.2 INCH x 8.9inch x 2 inch OXO Good Grips Freezer-to-Oven Safe 3 Qt Glass Baking Dish with Lid, 9 x 13 Pyrex Glass Mixing Bowl Set (3-Piece Set, Nesting, Microwave and Dishwasher Safe)OXO Good Grips 3 Piece Stainless Steel Mixing Bowl Set Di 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 Certified M 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

Name: Peanut Butter Chocolate Eclair Cake
Prep time: 25 min
Cook time: 10 min
Total time: 6 h 35 min
Yield: 12
Cuisine: Dessert
Ingredients: 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; 3 Tbsp butter; 12 oz bag semi-sweet chocolate chips; 2 tsp light corn syrup; 1.5 cups powdered sugar; 3 Tbsp milk

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

In a large mixing bowl, make your instant pudding according to the recipe on the box. This typically requires 3 cups cold milk.
Once thickened, take the bowl out of the fridge and mix the tub of whipped topping and peanut butter into the pudding until smooth.
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.
Layer half of the pudding mixture on top of the graham crackers.
Add another layer of graham crackers on top of this.
Spread the rest of the pudding on top of these crackers.
Add a last layer of graham crackers on top.
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.
Add your corn syrup, powdered sugar, and milk to the chocolate mixture and stir until smooth.
Pour the chocolate mixture over the top layer of the graham crackers, making sure to cover them completely.
Refrigerate for at least 6 hours (preferably overnight) before serving.

Peanut Butter Chocolate Eclair Cake