Chocolate Peanut Butter Eclair Cake

It’s my husband’s 33rd birthday today! Happy Birthday, babe! I love you! 🙂 Of course his baker wife had to make him SOMETHING. And he loves peanut butter! I was going to bake him a cake but he suggested I make this eclair cake instead. He’s not a big cake fan, unlike me who can eat an entire cake in one sitting. Disgusting, but delicious all at the same time! Chocolate and peanut butter come together in this no-bake eclair. Oh, and Reece’s peanut butter cups. Yum. So here we go… Off to make a birthday eclair!

What you will need:

9 inch square baking dish
18 chocolate graham crackers
3.5 oz box vanilla instant pudding mix
1 cup milk
1/2 cup creamy peanut butter
8 oz Cool Whip
Reece’s peanut butter cups (the tiny, unwrapped ones)

For the frosting:

4 oz semi-sweet chocolate, chopped
3 tablespoons unsalted butter

Tip: I suggest making this the night before you serve it. It needs to be refrigerated so the graham crackers will become soft and the chocolate frosting to firm up.

In a large bowl, beat pudding mix and milk until there are no lumps. Beat in peanut butter until smooth. Fold in the Cool Whip and set aside.

Layer graham crackers on the bottom of a 9 inch square baking dish. Top with half of the pudding mix. Make sure it is even. Top with more graham crackers and then evenly place Reece’s over them.

Smooth the remaining pudding mixture over that, and then top with more graham crackers. Place in fridge while you make the frosting.

In a heatproof bowl, melt chocolate and butter over a pot of simmering water. Stir constantly. Remove from heat and stir until cooled slightly. Pour evenly over eclair. Refrigerate overnight, slice, and enjoy!




The BEST Brownie Recipe

As a baking blogger, I can’t believe I have not shared a brownie recipe yet! This one is SO good and easy, I hope you try to make it sometime. Best of all, no electric or hand mixer needed! Just one bowl and one spoon 🙂 This recipe includes a chocolate ganache topping, but you don’t have to add that if you don’t want to. You need heavy whipping cream, which I don’t always have, so feel free to just sprinkle powdered sugar on top of the brownies instead of the ganache. The word “ganache” used to scare me and I would avoid it in my baking past. But now I know how simple it is! And how delicious! So, let’s get to making the BEST brownie ever…

Note: If you like cakey brownies, this isn’t the one for you. This brownie is ooey, gooey and extra chocolaty!

What you will need:

8 inch square baking pan buttered or sprayed with non-stick spray

For the brownies:

1/2 cup unsweetened cocoa
1/2 cup unsalted butter, melted
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
3/4 cup all-purpose flour

For the chocolate ganache:

3 ounces semi-sweet chocolate, chopped
1 tablespoon unsalted butter
1/3 cup heavy whipping cream

To make the brownies:

Preheat oven to 325 degrees fahrenheit. In a large bowl, stir together cocoa, melted butter, sugar and salt. Add vanilla and one egg and stir well. Add the other egg and stir well. Stir in flour until just combined. Pour into prepared pan and spread evenly with the back of a spoon. Bake for 22-25 minutes. Let cool completely on wire rack.

To make the ganache:

In a heat proof bowl over simmering water, place the chocolate, butter and whipping cream. Stir constantly until melted. Pour over cooled brownies.

Tip: Let the ganache set to room temperature, then cut the brownies into squares. Remove from pan and place in another container with a lid and refrigerate before serving. These are best served cold, in my opinion, and cutting them when they are cold is a challenge and a mess (I learned the hard way).