Here’s a delicious, no-bake version of Peanut Butter Eclair Cake that’s creamy, chocolatey, and perfect for dessert lovers.
🍫🥜 Peanut Butter Eclair Cake
🛒 Ingredients (9×13 pan)
Base & Layers:
- 1 box graham crackers (about 9–10 sheets)
- 1 cup creamy peanut butter
- 8 oz (225 g) cream cheese, softened
- 1/2 cup powdered sugar
- 2 cups whipped topping (Cool Whip or homemade)
Chocolate Topping:
- 1 (4 oz / 115 g) package semi-sweet chocolate chips
- 1/4 cup butter
- 1/4 cup milk
- 2 tablespoons powdered sugar (optional, for sweetness)
🔪 Instructions
1. Make Peanut Butter Filling
- In a bowl, beat cream cheese, peanut butter, and powdered sugar until smooth.
- Fold in 1 cup whipped topping gently.
2. Layer the Cake
- In a 9×13 pan, place graham crackers to cover the bottom.
- Spread half of the peanut butter mixture over the crackers.
- Add another layer of graham crackers.
- Spread the remaining peanut butter mixture.
- Top with a final layer of graham crackers.
3. Make Chocolate Glaze
- In a small saucepan over low heat, melt chocolate chips, butter, and milk, stirring until smooth.
- Pour glaze over the top layer of graham crackers and spread evenly.
4. Chill & Serve
- Refrigerate for at least 4 hours (overnight is best) so graham crackers soften
- Slice and serve cold
💡 Tips
- For extra crunch, sprinkle chopped peanuts on top before the chocolate sets
- Use natural peanut butter for a healthier version
- Can also layer with banana slices for a peanut butter-banana twist
If you want, I can make a faster version with whipped cream frosting that’s just as creamy—ready in 15 minutes, no chocolate melting required.
