Indulge in the creamy goodness of this no-bake Peanut Butter Eclair Cake. With layers of graham crackers, peanut butter cream, and a rich chocolate topping, it’s a dessert that’s sure to impress without ever turning on the oven.
Ingredients:
- 1 box (14.4 oz) graham crackers
- 2 cups heavy cream
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 2 tablespoons unsalted butter
- Optional toppings: chopped peanuts, chocolate shavings
Instructions:
- In a large mixing bowl, beat the heavy cream until stiff peaks form.
- In another bowl, combine the creamy peanut butter, powdered sugar, vanilla extract, and salt. Mix until smooth.
- Gently fold the whipped cream into the peanut butter mixture until well combined.
- Line the bottom of a 9×13-inch baking dish with a layer of graham crackers, breaking them if needed to fit.
- Spread half of the peanut butter mixture evenly over the graham crackers.
- Place another layer of graham crackers on top of the peanut butter mixture, followed by the remaining peanut butter mixture.
- Finish with a final layer of graham crackers.
- In a microwave-safe bowl, combine the chocolate chips and unsalted butter. Microwave in 30-second intervals, stirring between each, until melted and smooth.
- Pour the melted chocolate over the top layer of graham crackers, spreading it evenly to cover.
- Optional: Sprinkle chopped peanuts or chocolate shavings over the chocolate layer for extra garnish.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until the cake is set.
- Once chilled, slice and serve. Enjoy your decadent, no-bake Peanut Butter Eclair Cake!
