No-Bake Peanut Butter Éclair Cake
Ingredients:
For the graham cracker crust:
1 ½ cups chocolate graham cracker crumbs (or regular graham crackers)
¼ cup powdered sugar
3 tablespoons melted butter
For the peanut butter filling:
1 cup creamy peanut butter
½ cup milk
1 (8-ounce) package cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
For the chocolate glaze:
½ cup semi-sweet chocolate chips
2 tablespoons heavy whipping cream
1 tablespoon butter
For garnish (optional):
Chocolate shavings
Chopped peanuts
Mini peanut butter cups
Instructions:
Make the crust: In a medium bowl, combine the chocolate graham cracker crumbs (or regular graham crackers), powdered sugar, and melted butter. Mix well until the crumbs are evenly coated.
Press the crust: Press the graham cracker mixture firmly into the bottom of a 9x13 inch baking pan. You can use a spoon or the bottom of a measuring cup to ensure the crust is evenly packed.
Refrigerate the crust: Refrigerate the prepared crust for at least 15 minutes while you prepare the filling.
Make the peanut butter filling: In a large bowl using an electric mixer, beat together the creamy peanut butter and milk until smooth and creamy.
Cream cheese and sweetness: Add the softened cream cheese, powdered sugar, and vanilla extract to the peanut butter mixture. Beat well until light and fluffy.
Pour the filling: Pour the peanut butter filling over the chilled graham cracker crust. Spread the filling evenly with a spatula.
Refrigerate again: Refrigerate the cake for at least 30 minutes, or until the filling has set slightly.
Make the chocolate glaze: In a small saucepan over medium heat, combine the chocolate chips, heavy whipping cream, and butter. Heat the mixture, stirring constantly, until the chocolate is melted and smooth. Remove from heat and let the glaze cool slightly.
Pour the glaze: Once the glaze has cooled slightly (but still pourable), pour it over the chilled peanut butter layer. Tilt the pan to spread the glaze evenly over the top.
Refrigerate and set: Cover the cake loosely with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the filling and glaze to set completely.
Garnish (optional): Before serving, you can garnish the top of the cake with chocolate shavings, chopped peanuts, mini peanut butter cups, or a combination of these for an extra touch of visual appeal.
Tips:
Creamy peanut butter: Use a creamy peanut butter for the best texture in the filling.
Milk alternatives: If you don't have milk, you can substitute with water, almond milk, or another non-dairy milk alternative.
Chocolate drizzle: If you don't want to make a full glaze, you can simply drizzle melted chocolate over the top of the cake for a simpler decoration.
Leftovers: Leftover No-Bake Peanut Butter Éclair Cake can be stored in an airtight container in the refrigerator for up to 5 days.
Enjoy this No-Bake Peanut Butter Éclair Cake, a delightful dessert that's easy to make, bursting with peanut butter flavor, and sure to satisfy your sweet tooth.
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