Peanut Butter Chocolate Eclair Cake
If you’re a fan of the classic combination of peanut butter and chocolate, then this Peanut Butter Chocolate Eclair Cake is about to become your new favorite dessert. Imagine layers of chocolate graham crackers, creamy peanut butter filling, and a luscious chocolate frosting that meld together in perfect harmony. This no-bake dessert is not only simple to make but also a guaranteed crowd-pleaser. Trust me, once you serve this cake, everyone will be asking for the recipe!
Why You’ll Love This Recipe
This recipe is a dream for peanut butter lovers! It’s rich, yet surprisingly light, and the layers create a beautiful presentation. Plus, you won’t need to turn on the oven, making it ideal for a hot summer day. It’s also a healthier version of a classic eclair cake, with reduced calories and fat, so you can indulge without the guilt.
Kitchen Equipment You’ll Need
- 9×13 inch cake pan
- Mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
Ingredients
Cake:
- 1 box chocolate graham crackers
- 2 – 3 1/4 oz. packages instant vanilla pudding
- 1 cup creamy peanut butter
- 3 1/2 cups milk
- 1 – 8 oz. container Cool Whip, thawed
Frosting:
- 1/2 cup semi-sweet chocolate chips, melted
- 2 tablespoons melted butter
- 2 tablespoons white corn syrup
- 1/2 cup powdered sugar
- 2-3 tablespoons milk
Step-by-Step Instructions
Cake:
- Spray the bottom of a 9×13 inch cake pan with cooking spray.
- Place one layer of graham crackers on the bottom, cutting them as needed to completely cover the base.
- In a mixing bowl, combine the pudding, peanut butter, and milk using an electric mixer. Mix for 2 minutes until smooth.
- Fold in the Cool Whip gently.
- Spread half of the pudding mixture over the first layer of crackers.
- Place a second layer of graham crackers on top.
- Spoon the remaining pudding mixture over the second layer of crackers.
- Finish with a third layer of graham crackers.
- Spread the frosting over the top layer of graham crackers, covering it completely.
- Refrigerate overnight so that the crackers soften and the flavors meld.
- Slice and serve. Garnish with peanut butter cups if desired.
Frosting:
- In a small mixing bowl, combine all frosting ingredients and beat until smooth.
Tips for Success
- Make sure your Cool Whip is fully thawed for easier mixing.
- Allow the cake to refrigerate for at least 12 hours for the best texture.
- For a smoother frosting, melt the chocolate chips and butter together before mixing with the other ingredients.
Additional Tips and Variations
Feel free to experiment with different flavors of pudding or graham crackers for a unique twist. You could also add chopped nuts or a drizzle of caramel sauce on top for extra decadence.
Nutritional Highlights (Per Serving)
This cake is a lighter take on a traditional dessert. While exact nutritional values can vary, each serving typically contains fewer calories and less fat compared to regular eclair cakes.
Frequently Asked Questions (FAQ)
Can I use a different type of pudding?
Yes, you can try chocolate or butterscotch pudding for a different flavor profile.
How long does this cake last in the fridge?
This cake can be stored in the fridge for up to 4 days. Just be sure to cover it tightly to prevent it from drying out.
Can I make this dessert ahead of time?
Absolutely! In fact, this cake is best when made a day in advance, allowing the flavors to meld together perfectly.
Conclusion
This Peanut Butter Chocolate Eclair Cake is a delightful no-bake treat that’s sure to become a favorite in your household. Easy to make and even easier to enjoy, it’s perfect for gatherings, potlucks, or just a special treat for yourself. Give it a try, and don’t forget to share your experience and perhaps a slice or two with friends and family. Enjoy!