Easy Peanut Butter And Chocolate Eclair Dessert Recipes

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EASY PEANUT BUTTER & CHOCOLATE ÉCLAIR DESSERT



Easy Peanut Butter & Chocolate Éclair Dessert image

Discover a delicious peanut butter-chocolate éclair dessert made with graham crackers. This Easy Peanut Butter-Chocolate Éclair Dessert is a unique dish.

Provided by My Food and Family

Categories     Home

Time 8h30m

Yield 24 servings

Number Of Ingredients 7

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-3/4 cups cold milk
1/4 cup creamy peanut butter
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
24 graham crackers
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces
3 Tbsp. butter

Steps:

  • Beat pudding mix and milk in large bowl with whisk 2 min. Add peanut butter; mix well. Stir in COOL WHIP. Layer 1/3 of the grahams and half of the pudding mixture in 13x9-inch dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.
  • Microwave chocolate and butter in microwaveable bowl on HIGH 2 min. or until butter is melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread over grahams.
  • Refrigerate 8 hours.

Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

EASY PEANUT BUTTER & CHOCOLATE ECLAIR DESSERT



Easy Peanut Butter & Chocolate Eclair Dessert image

Make and share this Easy Peanut Butter & Chocolate Eclair Dessert recipe from Food.com.

Provided by Jennygal

Categories     Dessert

Time 8h20m

Yield 24 squares, 24 serving(s)

Number Of Ingredients 7

1 3/4 cups cold milk
1 (106 g) package instant vanilla pudding
1/4 cup smooth peanut butter
3 cups thawed Cool Whip
45 graham wafers (enough to fix a 9x13 pan)
6 ounces semi-sweet chocolate baking squares
3 tablespoons butter

Steps:

  • Pour milk into a large bowl. Add pudding mix and beat with wire whisk 2 min or until well blended. Add peanut butter and mix well. Gently stir in whipped topping.
  • Layer 1/3 of grahams and half of the pudding mixture in a 9x13 pan, breaking grahams if necessary to fit. Repeat layers topping with graham crackers.
  • Microwave chocolate and butter on med heat for 1.5 min, stirring after 1 minute Stir until completely melted and then spread over grahams.
  • Refrigerate at least 8 hours. Store in fridge.

Nutrition Facts : Calories 231.5, Fat 10.6, SaturatedFat 5.3, Cholesterol 6.3, Sodium 225.7, Carbohydrate 32.3, Fiber 1.3, Sugar 18.6, Protein 3.5

PEANUT BUTTER CHOCOLATE DESSERT



Peanut Butter Chocolate Dessert image

The desserts of my dreams have both chocolate and peanut butter. So, when I came up with this rich chocolate peanut butter dessert, it quickly became my all-time favorite. It's a cinch to whip together because it doesn't require any baking. My family loves this chocolate peanut butter cup lasagna! -Debbie Price, LaRue, Ohio

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 16 servings.

Number Of Ingredients 9

20 chocolate cream-filled chocolate sandwich cookies, divided
2 tablespoons butter, softened
1 package (8 ounces) cream cheese, softened
1/2 cup peanut butter
1-1/2 cups confectioners' sugar, divided
1 carton (16 ounces) frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup 2% milk
1 package (3.9 ounces) instant chocolate fudge pudding mix

Steps:

  • Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside. , In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups., In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. , Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

Nutrition Facts : Calories 365 calories, Fat 20g fat (11g saturated fat), Cholesterol 20mg cholesterol, Sodium 273mg sodium, Carbohydrate 39g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.

EASY PEANUT BUTTER AND CHOCOLATE ECLAIR DESSERT



Easy Peanut Butter and Chocolate Eclair Dessert image

The addition of peanut butter makes this chocolate eclair dessert spectacular.

Provided by Allrecipes Member

Time 8h30m

Yield 24

Number Of Ingredients 7

1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
1 ¾ cups cold milk
¼ cup creamy peanut butter
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
24 cracker (4-1/2" x 2-1/2" x 1/8")s HONEY MAID Honey Grahams
6 squares BAKER'S Semi-Sweet Baking Chocolate
3 tablespoons butter

Steps:

  • Beat pudding mix and milk in large with whisk 2 min. Add peanut butter; mix well. Stir in COOL WHIP. Layer 1/3 of the grahams and half the pudding mixture in 13x9-inch dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.
  • Microwave chocolate and butter in microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread over grahams.
  • Refrigerate 8 hours.

Nutrition Facts : Calories 163.5 calories, Carbohydrate 20.6 g, Cholesterol 5.2 mg, Fat 8.3 g, Fiber 1.1 g, Protein 2.6 g, SaturatedFat 4.6 g, Sodium 157.9 mg, Sugar 40.4 g

EASY PEANUT BUTTER & CHOCOLATE ECLAIR DESSERT



Easy Peanut Butter & Chocolate Eclair Dessert image

This delectable, chocolatey dessert stores well and travels easily when prepared in a disposable foil pan or food storage container.

Provided by Sarah Carlson @Blondie_B

Categories     Puddings

Number Of Ingredients 7

1 3/4 cup(s) cold milk
1 package(s) (4 serving size) jell-o vanilla instant pudding
1/4 cup(s) creamy peanut butter
1 package(s) (8oz.) cool whip, thawed
24 - graham crackers
6 - squares bakers semi-sweet baking chocolate
3 tablespoon(s) butter

Steps:

  • Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Add peanut butter; mix well. Gently stir in whipped topping. Layer one third of the grahams and half the pudding mixture in 13x9-inch dish, breaking grahams necessary to fit. Repeat layers. Top with remaining grahams.
  • Microwave chocolate and butter in microwavable bowl on HIGH 2 min. stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread immediately over grahams.
  • Refrigerate at least 8 hours. Store in refrigerator. Variation: Prepare as directed, omitting the peanut butter.

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