Layer the cake: In a 9×13-inch pan, layer graham crackers, peanut butter mixture, and pudding. Repeat layers until ingredients are used, ending with pudding on top.
Add the chocolate topping: Melt chocolate chips and drizzle over the top. Smooth with a spatula.
Chill: Refrigerate at least 4 hours, or overnight for best results.
Serve & enjoy: Slice into squares and watch everyone go back for seconds!
Tips for Perfection:
Soft graham crackers: The longer it chills, the softer and more cake-like the layers become.
Flavor variations: Swap peanut butter for almond butter or Nutella for a fun twist.
Presentation: Sprinkle chopped peanuts or chocolate shavings on top for an extra wow factor.
This No-Bake Peanut Butter Éclair Cake isn’t just dessert—it’s a showstopper. Creamy, chocolatey, and peanut buttery, it’s the kind of treat you’ll find yourself making over and over again, whether for family dinners, holidays, or just because.
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