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 my 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 it. And you know what? I was right! This Peanut Butter Chocolate Eclair Cake recipe is amazing. Seriously, you will struggle not to eat the entire thing yourself!

Looking for some other chocolate peanut butter desserts? Try my Chocolate Peanut Butter Bugles or Chocolate Peanut Butter Magic Bars!

Chocolate Eclair Cake Recipe

Ingredients:
Cake Bottom
1 box graham crackers 14.4 oz
1 vanilla instant pudding 5.1 oz
3 cups cold milk
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

In a large mixing bowl, make your instant pudding 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.

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

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 of the dish. 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. 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 completely.

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

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

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

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

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• 
  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 Heat Resistant Silicone Spatulas Set - Rubber Spatula Kitchen Utensils Non-Stick for Cooking, Baking and Mixing - Ergonomic, Dishwasher Safe Bakeware Set of 4, 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.