Ah, a Peanut Butter Eclair Cake—a no-bake, crowd-pleasing dessert with layers of graham crackers, creamy peanut butter filling, and chocolate topping. Here’s a detailed recipe:
Ingredients (9×13 inch pan)
For the peanut butter layer:
- 1 cup (240 g) creamy peanut butter
- 8 oz (225 g) cream cheese, softened
- 2 cups (240 g) powdered sugar
- 1 tsp vanilla extract
- 2 cups (480 ml) cold heavy whipping cream
For the layers:
- About 40 graham crackers (enough to cover 3 layers of a 9×13 pan)
For the chocolate topping:
- 1 cup (170 g) semi-sweet chocolate chips
- 1/2 cup (120 ml) heavy cream
- 2 tbsp unsalted butter
Instructions
1. Make the peanut butter filling
- In a large bowl, beat the cream cheese and peanut butter until smooth.
- Add powdered sugar and vanilla, and beat until well combined.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the peanut butter mixture until light and fluffy.
2. Assemble the layers
- In a 9×13 pan, place a single layer of graham crackers (break to fit if necessary).
- Spread half of the peanut butter filling over the graham crackers.
- Add another layer of graham crackers, then the remaining peanut butter filling.
- Top with a final layer of graham crackers.
3. Make the chocolate topping
- In a small saucepan over low heat, melt chocolate chips, heavy cream, and butter together until smooth.
- Pour over the top layer of graham crackers and spread evenly.
4. Chill
- Refrigerate for at least 4 hours, preferably overnight, so the graham crackers soften and the flavors meld.
5. Serve
- Cut into squares and enjoy!
This dessert is rich, creamy, and tastes like a peanut butter-chocolate dream.
If you want, I can also give a shortcut version with instant pudding that’s even faster but just as delicious. Do you want me to?
