Peanut Butter Chocolate Éclair Cake

Patty Catalano
Patty CatalanoFood Editor at The Kitchn
The only subject that has ever held my attention has been food, because there’s no end to what you can taste, smell, learn, and cook. I patchworked my way to recipe development and food writing by earning degrees in Family & Consumer Sciences (you may have known it as Home Ec) and Food, Nutrition, and Culinary Science, and working anywhere that would take me: university food services, local bakeries, and the set of Good Eats on Food Network. Early on, I asked my mom how she knew what a cookbook recipe (with no pictures) would look and taste like. While my mom was there to teach me, I realized that not everyone has someone to turn to for trusted cooking guidance. I try every day to be that person for The Kitchn’s readers by sharing smart recipes they can feel proud to serve. Recipe development is the most fun job I can imagine, but it also comes with a lot of dirty dishes and hours spent in the grocery store. I’ve found that I actually really love grocery shopping — especially at Costco and Aldi — and it brings me such joy to share my finds with The Kitchn readers.
Follow
published Aug 8, 2024
summer
Be the first to leave a review!
peanut butter éclair cake on plate
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

Everyone will love this peanut butter and chocolate layered dessert inspired by a famous French pastry.

Serves16

Prep15 minutes

Cook1 minute

Jump to Recipe
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
peanut butter éclair cake on plate
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

I’ve taken the excitement of this summer’s Olympics as an excuse to dive into my favorite French recipes. I’ve served these shockingly simple crêpes for breakfast, made one-pot ratatouille with in-season vegetables, and made double chocolate muffins (IYKYK). As I’m finishing my own culinary Tour de France, I would be remiss to not mention one of the most quintessential French desserts: the éclair. 

Éclairs are a French pastry made of pastry cream-filled pâte à choux, and topped with a rich chocolate ganache. I’m combining inspiration from this brilliant icebox éclair adaptation and adding my very favorite American combination — peanut butter and chocolate — to make a no-bake cake that’s destined to bring home the gold. 

Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

Why You’ll Love It

  • It tastes just like a Reese’s. The combination of peanut butter and chocolate is a classic, and that’s exactly what you’ll dig into when served a slice of this cake. 
  • It’s even better when made ahead. No-bake cakes like this one need time in the refrigerator for the graham crackers to soften and for the filling and ganache to set. 

Key Ingredients in Peanut Butter Chocolate Éclair Cake

  • Instant vanilla pudding: Pick up a box of vanilla pudding instead of making pastry cream from scratch. Use instant pudding (not the cook-and-serve variety), which sets up quickly when mixed with cold milk.
  • Creamy peanut butter: Whisk creamy peanut butter into the pudding for a smooth and nutty filling. 
  • Whipped topping: Fold thawed whipped topping into the peanut butter-pudding mixture to lighten it. Three cups of homemade whipped cream can be substituted if you don’t mind adding an extra step.
  • Graham crackers: Graham crackers are the pastry stand-in for this no-bake cake, and they soften and become cake-like as they sit.
  • Dark chocolate chips: Use dark chocolate chips to make a simple microwave ganache to balance the sweetness of the peanut butter filling.  Don’t skip the corn syrup, as it gives the ganache a gorgeously glossy finish.
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

More Peanut Butter Chocolate Recipes to Try

Comments

Peanut Butter Chocolate Éclair Cake Recipe

Everyone will love this peanut butter and chocolate layered dessert inspired by a famous French pastry.

Prep time 15 minutes

Cook time 1 minute

Serves 16

Nutritional Info

Ingredients

  • 1

    (3.4-ounce) package instant vanilla pudding

  • 1 1/2 cups

    cold whole milk

  • 3/4 cup

    creamy peanut butter

  • 1

    (8-ounce) container thawed frozen whipped topping, such as Cool Whip

  • 1

    (14.4-ounce) box graham crackers

  • 1 cup

    dark chocolate chips (about 6 1/2 ounces)

  • 3/4 cup

    heavy cream

  • 1/4 cup

    light corn syrup

  • 1/8 teaspoon

    kosher salt

Instructions

  1. Place 1 (3.4-ounce) package instant vanilla pudding and 1 1/2 cups cold whole milk in a large bowl and whisk until smooth. Add 3/4 cup creamy peanut butter and whisk until no streaks remain. Add 1 (8-ounce) container thawed frozen whipped topping and fold with a flexible spatula just until combined.

  2. Arrange about 1 sleeve graham crackers in a single, tight layer in the bottom of a 9x13-inch baking pan (about 2 inches high), breaking the crackers as needed to fit. Spread half of the pudding mixture (about 2 1/2 cups) evenly over the graham crackers. Arrange a second layer of graham crackers on top of the pudding mixture. Spread the remaining pudding mixture over the top. Finish with a third layer of graham crackers. You might not have enough graham crackers to completely cover the top, but space them as evenly as possible.

  3. Place 1 cup dark chocolate chips, 3/4 cup heavy cream, 1/4 cup light corn syrup, and 1/8 teaspoon kosher salt in a medium microwave-safe bowl. Microwave on HIGH in 15-second increments, whisking after each increment, until the chocolate is melted and the mixture is completely smooth, about 1 minute total. (Alternatively, heat in a small saucepan on the stovetop over low heat.)

  4. Pour the chocolate mixture evenly over the top layer of graham crackers. Smooth it out with the spatula. Cover and refrigerate for at least 8 hours or up to overnight.

Recipe Notes

Ingredient substitution: 3 cups homemade whipped cream can be substituted for the frozen whipped topping.

Storage: The peanut butter chocolate éclair cake can be covered and refrigerated for up to 5 days.

Filed in:
Cake
Dessert
pantry
Chocolate
Make Ahead
sweets