There are few flavor combinations in the culinary world as beloved and timeless as peanut butter and chocolate. When you take this iconic duo and merge it with the ease and satisfying texture of a classic eclair cake, you achieve dessert nirvana. Welcome to the world of the Peanut Butter Chocolate Eclair Cake a sensational, no-bake marvel that requires minimal effort but delivers maximum impact.
Forget the complexities of baking layers or tempering chocolate. This dessert relies on the simple magic of graham crackers that soften overnight into a delicate, cake-like texture, sandwiching a rich, creamy peanut butter filling, all crowned with a glossy, decadent chocolate glaze. It’s the perfect centerpiece for a holiday gathering, a potluck showstopper, or simply the answer to your most intense chocolate and peanut butter cravings. If you are searching for a dessert that marries nostalgia with pure indulgence, look no further than this effortless yet luxurious recipe. Preparing this Peanut Butter Chocolate Eclair Cake is less of a cooking project and more of an assembly line of joy, promising rave reviews every single time.
Why You’ll Absolutely Love This Peanut Butter Chocolate Eclair Cake
This isn’t just another dessert recipe; it’s a commitment to easy satisfaction. The reasons to fall head-over-heels for this specific Peanut Butter Chocolate Eclair Cake are abundant, focusing primarily on its incredible texture, unbeatable flavor balance, and sheer convenience.
The Effortless “No-Bake” Advantage
In the height of summer, or when your oven is already occupied with dinner, the “no-bake” characteristic of this eclair cake is a lifesaver. This recipe completely eliminates the stress of precise baking times, potential sinking centers, or burnt edges. Your oven stays off, yet you produce a dessert that tastes as sophisticated as if you spent hours in the kitchen. The primary cooking method here is simply chilling, which allows the flavors to deepen and the textures to meld beautifully. This convenience makes the Peanut Butter Chocolate Eclair Cake a perfect last-minute dessert option, requiring only assembly and patience.
Nostalgia and Iconic Flavor Fusion
The marriage of peanut butter and chocolate triggers a deep sense of comfort and nostalgia for many people. This cake takes that familiar taste and elevates it. The creamy peanut butter filling is whipped with vanilla pudding and fluffy topping, giving it a delightful lightness that contrasts beautifully with the dense, buttery sweetness of the graham crackers. The rich, homemade chocolate glaze far superior to any store-bought frosting sets firm enough to slice cleanly but melts beautifully in your mouth, providing the perfect counterpoint to the salty-sweet creamy peanut butter filling.
The Magical Transformation of Graham Crackers
The true genius of any eclair cake is the way the humble graham cracker transforms. After soaking overnight in the moist, delicious filling, the crackers soften completely, replicating the soft, airy texture of choux pastry, much like a traditional eclair. This transformation is crucial and provides that signature melt-in-your-mouth experience. When properly chilled, the layers slice neatly, revealing the stunning strata of graham cracker, creamy peanut butter, and the shiny chocolate crown.
Perfectly Crowd-Pleasing Portions
Made in a standard 9×13 inch baking dish, this Peanut Butter Chocolate Eclair Cake yields a generous amount, easily serving 12 to 15 people. It’s inherently designed for sharing whether you’re hosting a large family dinner, bringing a dish to a neighborhood potluck, or just ensuring you have enough leftovers for a week of indulgent snacking. Because it travels well (as long as it stays cool), it’s an ideal choice for any gathering where you need a reliable, delicious, and easy-to-transport dessert.
If you enjoy simple layered desserts that deliver big flavor, you might also enjoy my recipe for Easy Chocolate Pudding Pie, which offers a similar approach to using pudding mixes for quick, decadent results. Ultimately, the simplicity, combined with the utterly addictive flavor profile, guarantees that this no-bake peanut butter dessert will become a permanent fixture in your recipe rotation.
Why You Should Try This Peanut Butter Chocolate Eclair Cake Now
There is no time like the present to introduce this magnificent dessert into your life. The reasons to make this specific Peanut Butter Chocolate Eclair Cake recipe today go beyond just satisfying a sweet tooth; they speak to efficiency, quality, and guaranteed success, even for novice cooks.
High-Reward, Low-Effort Cooking
Many dessert recipes promise simplicity but deliver complexity. This recipe is genuinely simple. The steps are straightforward: whisk the pudding, soften the peanut butter, fold in the whipped topping, and layer. The chocolate glaze, while cooked on the stovetop, is a quick process, essentially a glossy, rich sauce that takes less than five minutes of active stirring. If you can use a whisk and a spatula, you can master this dessert. This high-reward, low-effort ratio makes it an unbeatable choice for busy people who still want to impress their guests.
Superior Texture Through Proper Glaze Management
One of the common pitfalls of other eclair cake recipes is a lackluster or overly hard chocolate topping. This recipe includes a specific, scratch-made chocolate glaze that is perfectly formulated. By combining sugar, cocoa, milk, and butter, and boiling it briefly, you create a glaze that sets with a beautiful shine and a soft, yielding texture. Crucially, allowing it to cool slightly before pouring ensures it doesn’t melt the delicate whipped peanut butter filling underneath. This attention to detail elevates the final product, ensuring that every layer maintains its structural integrity and delightful flavor.
A Make-Ahead Masterpiece
The Peanut Butter Chocolate Eclair Cake is not just good when made ahead it’s better. The essential 8-hour (or overnight) chill time means this is the ideal dessert to prepare the day before your event. This frees up crucial time on the day of the party, allowing you to focus on main courses or other preparations. Waking up knowing your delicious, chilled dessert is ready to slice is a huge relief for any host. The extended chilling period ensures the graham crackers have reached their peak tenderness, resulting in that wonderfully cohesive, cake-like texture.
Customizable and Kid-Friendly
Peanut butter and chocolate are universally adored flavors, ensuring that even the pickiest eaters will ask for seconds. Furthermore, the simplicity of the components means you can easily customize toppings once the glaze is set. Think a sprinkle of chopped peanuts, mini chocolate chips, or a light drizzle of caramel sauce for an extra touch. Because the active cooking time is so short, this is also a fantastic recipe to involve younger family members in the assembly process they’ll love layering the crackers and mixing the filling!
For more delicious and comforting no-bake recipes, check out my approach to No-Bake Peanut Butter Pie. However, for a layered dessert that truly captures the rich depth of both peanut butter and chocolate in a cake form, this Peanut Butter Chocolate Eclair Cake remains the gold standard.
Ingredients and Necessary Utensils for the Perfect Eclair Cake
While the beauty of this no-bake recipe lies in its straightforward assembly, using the right ingredients and tools ensures the final product is smooth, well-set, and delightfully decadent. Paying close attention to the small details, especially concerning the pudding and the quality of the cocoa, will make all the difference in achieving the classic texture of a great Peanut Butter Chocolate Eclair Cake.
The Foundation: Base and Layers
The structural integrity of your eclair cake rests entirely on the graham crackers. Quality matters here to ensure they soften correctly without disintegrating too much.
- 2 (14.4 oz) boxes of graham crackers: You will need approximately 24 full sheets. It is essential to have extra on hand for breakage or filling small gaps in the dish.
- Expert Tip: Always buy plain graham crackers, not cinnamon or honey-flavored, as those can sometimes conflict with the strong peanut butter and chocolate flavors.
- Utensil Focus: A reliable 9×13 inch baking dish. Glass or ceramic dishes work best, as they retain cold temperatures well, which aids in the setting process.
The Heart: Creamy Peanut Butter Filling
The filling is what transforms this dessert from a simple layered confection into a rich, creamy, and airy delicacy. We rely on instant pudding and frozen whipped topping for both texture and stability.
- 2 (3.4 oz) packages instant vanilla pudding mix: It is critical to use INSTANT pudding, not the cook-and-serve variety. The instant mixture sets up quickly with cold milk, providing the necessary firmness for the filling. French vanilla or cheesecake pudding mixes are acceptable substitutes for slight flavor variations.
- 3 cups cold whole milk: The milk must be very cold. This helps the instant pudding activate and thicken rapidly. Whole milk provides the richest, creamiest texture, though 2% milk can be used if necessary.
- 1 cup creamy peanut butter: We recommend traditional, processed creamy peanut butter (like Jif or Skippy) over natural, oil-separated varieties. The stability of the processed kind is crucial for ensuring the filling sets correctly.
- 1/2 cup powdered sugar (optional): While the pudding and whipped topping already provide sweetness, the powdered sugar stabilizes the peanut butter mixture further and enhances the overall sweetness, balancing the savory note of the peanut butter.
- 1 (8 oz) container frozen whipped topping, thawed (such as Cool Whip): Ensure it is fully thawed but still very cold. The whipped topping is what incorporates the air, creating a light, mousse-like consistency.
- Utensil Focus: A large mixing bowl for the pudding and a sturdy whisk. A rubber spatula is essential for gently folding in the whipped topping without deflating the air, ensuring a light and airy consistency in your peanut butter layer.
The Crown: Decadent Chocolate Topping/Glaze
This simple, homemade glaze is far superior to pre-made frostings. It delivers a rich, fudge-like flavor and a beautiful sheen that makes the Peanut Butter Chocolate Eclair Cake look irresistible.
- 1/2 cup granulated sugar: Provides the sweetness and helps the glaze set correctly.
- 1/4 cup unsweetened cocoa powder: Use high-quality, unsweetened cocoa powder for the best depth of flavor. Dutch-processed cocoa will provide a darker color and richer chocolate taste.
- 1/4 cup milk (or water): Acts as the liquid base for the glaze. Using milk yields a slightly richer, creamier texture.
- 1/4 cup unsalted butter (4 tablespoons): The butter provides richness, gloss, and helps the glaze solidify slightly upon cooling.
- 1 teaspoon vanilla extract: A key ingredient to enhance the chocolate flavor. Add it only after the glaze is removed from the heat to preserve its delicate flavor profile.
- Utensil Focus: A small, heavy-bottomed saucepan for heating the glaze and a heatproof spatula or wooden spoon for continuous stirring.
When you gather these ingredients, you are setting the stage for a dessert that celebrates the rich, delicious complexity of the classic chocolate-peanut butter combination. Remember the importance of cold milk for the pudding and the quality cocoa for the glaze these small details contribute significantly to the overall success of this spectacular no-bake dessert.
Detailed Recipe Steps: Mastering the Layered Perfection of the Peanut Butter Chocolate Eclair Cake
Follow these detailed steps carefully to ensure every layer of your no-bake Peanut Butter Chocolate Eclair Cake is set perfectly, resulting in a showstopping dessert.
Step 1: Prepare the Baking Dish and Base Layer
Choose your 9×13 inch baking dish. This size is critical for the correct ratio of filling to graham cracker. Carefully lay a single, even layer of graham crackers across the bottom of the dish. This initial layer must cover the base entirely. You will inevitably need to break pieces of the crackers to fit around the edges and fill in all the gaps. A tightly packed bottom layer provides the necessary foundation for the subsequent layers.
Step 2: Prepare the Peanut Butter Pudding Base
In a large mixing bowl, whisk together the two packages of instant vanilla pudding mix and the three cups of cold whole milk. You need to whisk vigorously for about 2 minutes. The mixture should thicken noticeably it should resemble a thick milkshake consistency. Do not over-whisk, as this can sometimes prevent the pudding from setting properly.
Next, prepare the peanut butter. Place the 1 cup of creamy peanut butter in a separate small bowl and microwave it briefly just 30 seconds. This step is a game-changer! Slightly softening the peanut butter prevents lumps and ensures it incorporates seamlessly into the pudding mixture. Add the softened peanut butter and the optional powdered sugar into the thickened pudding mixture. Stir well using a whisk or a sturdy spoon until the pudding is completely uniform, streak-free, and perfectly creamy.
Step 3: Fold in the Whipped Topping
This step requires a delicate touch. Gently spoon the thawed whipped topping into the peanut butter pudding mixture. Using a rubber spatula, gently fold the mixture together. Use broad, slow motions, cutting down the center and sweeping the contents over, turning the bowl as you go. The goal is to incorporate the whipped topping while retaining as much air as possible. Stop folding immediately once no white streaks of whipped topping remain. This creates the signature light, airy, mousse-like texture of the filling.
Step 4: Assemble the First Layers
Take half of the prepared peanut butter filling and spread it evenly over the graham cracker base layer. Take your time to gently push the filling into the corners, being careful not to dislodge the graham crackers underneath. Once the first layer of filling is smooth, add a second, complete layer of graham crackers directly on top of the filling. Remember to break crackers to fit the edges securely.
Step 5: Complete the Assembly and Chill (Pre-Glaze)
Spread the remaining half of the peanut butter filling evenly over the second graham cracker layer. Use the back of your spatula to ensure a smooth, level finish. Finally, place one final, complete layer of graham crackers on top of the final layer of filling. Cover the dish lightly with plastic wrap and place it in the refrigerator while you move on to the glaze preparation.
Step 6: Prepare the Chocolate Glaze
In a small saucepan, combine the granulated sugar, cocoa powder, milk, and butter. Place the pan over medium heat. Stir continuously until the butter is completely melted and the sugar is dissolved. Continue heating until the mixture comes to a gentle boil. Once boiling, allow it to cook for exactly 1 minute, stirring occasionally to prevent burning. Immediately remove the pan from the heat and stir in the vanilla extract. The glaze should be rich, dark, and glossy. For visual inspiration on the finished product, you can check out my dessert board on Pinterest.
Step 7: Glaze and Initiate the Critical Chill
This is a vital moment: the glaze must be applied when it is warm, but not boiling hot. Allow the chocolate glaze to cool slightly about 5 to 10 minutes. If the glaze is too hot, it will melt the whipped filling and compromise the structure of your Peanut Butter Chocolate Eclair Cake. Pour the slightly cooled chocolate glaze evenly over the top layer of graham crackers. Spread gently with a spatula only if needed to ensure the entire surface is covered in that beautiful, dark sheet of chocolate.
Cover the dish tightly with plastic wrap. Ensure the plastic wrap doesn’t stick to the glaze (you can place toothpicks in the corners if necessary). Refrigerate the cake for a minimum of 8 hours, or preferably overnight. This extended chilling time is non-negotiable; it is necessary for the graham crackers to fully soften and for the filling and glaze to set into the classic, sliceable eclair cake texture.
Step 8: Serve and Enjoy
Once fully chilled, the Peanut Butter Chocolate Eclair Cake is ready. Use a sharp knife (wiped clean between slices) to cut neat portions. Store any leftovers covered tightly in the refrigerator; this cake stays delicious for 3 to 4 days.
Tips, Troubleshooting, and Delicious Variations
Perfecting the Peanut Butter Chocolate Eclair Cake is simple, but a few expert tips can elevate your results. Plus, mastering variations allows you to cater to different dietary needs or flavor preferences.
Troubleshooting Common Issues
My Filling is Runny!
This almost always happens if the milk wasn’t cold enough or if cook-and-serve pudding was used instead of instant. If you notice your pudding mixture is too thin before adding the peanut butter, whisk in another tablespoon of dry instant pudding mix. Also, ensure you are using creamy peanut butter (not natural) for maximum stability. Once the whipped topping is folded in, the mixture should be airy but still thick enough to hold its shape.
My Glaze Isn’t Setting Up Firmly!
The key to a good set is boiling the mixture for the full minute (Step 6), which properly dissolves the sugar and activates the cocoa. If your glaze seems too soft, ensure your butter and cocoa measurements were accurate. If the cake is still soft after 12 hours of chilling, try placing it in the freezer for 30 minutes before serving to firm up the layers.
Tips for Perfection
- The Cracker Soak: For even faster softening, brush the top layer of graham crackers with 1-2 tablespoons of cold milk just before adding the glaze. This provides extra moisture to aid the softening process.
- Glaze Temperature: If you are nervous about melting the filling, let the glaze sit for closer to 15 minutes, stirring occasionally, until it is just lukewarm. It needs enough residual heat to spread smoothly, but not so much that it causes disaster.
- Slicing: Always use a large, sharp knife to cut through the hardened chocolate layer. For professional-looking slices, run the knife under hot water and wipe it clean between each cut.
Delicious Variations for Your Eclair Cake
While the classic Peanut Butter Chocolate Eclair Cake is perfection, sometimes you need a twist:
Gluten-Free Alternative
The main challenge is the graham crackers. Use certified gluten-free graham cracker alternatives. These are readily available and perform exactly the same way when soaking overnight. The rest of the ingredients (pudding, peanut butter, cocoa) are typically naturally gluten-free, but always double-check labels.
Nut-Free Version
To make this safe for those with peanut allergies, substitute the peanut butter entirely with a safe alternative. Sunbutter (sunflower seed butter) works wonderfully as a direct 1:1 replacement, offering a similar texture and savory note. Alternatively, you could transition this into a traditional chocolate dessert by using a hazelnut spread (like Nutella) or simply creating a plain vanilla cream eclair cake.
High-Protein Boost (For the Filling)
If you wish to make the filling slightly more robust, you can substitute 1/2 cup of the whipped topping with 1/2 cup of plain Greek yogurt or cream cheese (softened). This will make the filling denser and tangier but will add measurable protein content. Ensure the yogurt is strained or the cream cheese is fully whipped to prevent lumps.
Adding Crunch
For those who prefer some texture contrast, sprinkle a layer of finely chopped roasted peanuts, mini chocolate chips, or crushed toffee bits over the chocolate glaze just before it sets, giving the dessert a satisfying crunch against the soft filling.
Nutritional Values and Benefits of This Indulgent Dessert
The Peanut Butter Chocolate Eclair Cake is, without a doubt, a decadent treat designed for enjoyment, not dieting. It is important to approach rich desserts with balance. When consumed in moderation, however, this dessert offers several components that contribute positively to energy and satisfaction.
Given the specific ingredients graham crackers, sugar, full-fat dairy, and peanut butter a standard slice (assuming 12 servings from a 9×13 pan) will be high in total carbohydrates and fats. Exact caloric and macronutrient values vary widely based on brands (e.g., Cool Whip vs. homemade whipped cream) and portion size, but an average serving of this Peanut Butter Chocolate Eclair Cake typically ranges between 450 to 550 calories.
Key Macronutrient Breakdown (Estimated per Serving)
- Fats: Approximately 25-35g. The fats primarily come from the butter in the glaze and the peanut butter in the filling. Peanut butter is rich in monounsaturated and polyunsaturated fats (the “healthy fats”) which are beneficial for heart health and provide sustained energy.
- Carbohydrates: Approximately 50-70g. This includes complex carbs from the graham crackers and simple sugars from the powdered sugar, granulated sugar, and instant pudding mix. This provides a quick source of energy, making it an excellent dessert for celebrations or after a strenuous day.
- Protein: Approximately 8-12g. The protein content is significantly boosted by the inclusion of peanut butter, which is a plant-based source of protein. This helps promote satiety and balances the simple carbohydrate load.
Ingredient Benefits and Psychological Satisfaction
The Power of Peanut Butter
Peanut butter is more than just a flavor enhancer; it’s nutrient-dense. It provides a good dose of Niacin (Vitamin B3), which is important for energy metabolism, and Vitamin E, an antioxidant. The combination of protein and healthy fats in the peanut butter helps slow down the absorption of sugar, preventing a rapid energy crash often associated with high-sugar desserts. This makes the creamy peanut butter filling not only delicious but also surprisingly satisfying.
The Goodness of Cocoa
The rich chocolate glaze is made using unsweetened cocoa powder. Cocoa is a well-known source of antioxidants, specifically flavonoids, which are linked to improved blood flow and potential mood enhancement. Studies suggest that dark chocolate and cocoa can trigger the release of endorphins, contributing to the feeling of pleasure we associate with eating delicious desserts. So, that decadent chocolate layer truly does provide a moment of culinary contentment!
Dairy and Calcium
The milk used in the pudding base contributes calcium and Vitamin D (if fortified), essential nutrients for bone health. While it’s a small component in the overall dessert, it adds to the nutritional profile of the Peanut Butter Chocolate Eclair Cake.
Ultimately, this Peanut Butter Chocolate Eclair Cake is a beautiful indulgence that provides energy and incredible flavor. Enjoy it responsibly as part of a balanced diet, appreciating the rich ingredients that come together to create such a comforting dessert.
Frequently Asked Questions About Peanut Butter Chocolate Eclair Cake
We’ve gathered the most common questions about making and serving this no-bake peanut butter dessert.
How long does the Peanut Butter Chocolate Eclair Cake need to chill?
The cake requires a minimum of 8 hours of refrigeration, but chilling it overnight (10-12 hours) is highly recommended. This extended time allows the graham crackers to fully absorb moisture from the creamy peanut butter filling and transform into a soft, cake-like texture, which is the hallmark of a perfect eclair cake.
Can I use crunchy peanut butter instead of creamy peanut butter for the filling?
While you technically can, it is generally discouraged. Crunchy peanut butter introduces texture variations that can make the filling less cohesive and harder to spread smoothly. The creamy peanut butter ensures a silky, uniform texture that melts beautifully with the whipped topping and pudding, adhering properly to the graham cracker layers.
Can I freeze this Peanut Butter Chocolate Eclair Cake?
Yes, the Peanut Butter Chocolate Eclair Cake freezes remarkably well! Wrap the chilled, glazed cake tightly in two layers of plastic wrap followed by a layer of aluminum foil. It can be stored in the freezer for up to one month. Thaw it overnight in the refrigerator before serving, which helps maintain the soft texture of the graham crackers.
What is the secret to getting a glossy chocolate glaze that sets perfectly?
The secret is the brief boil. Combining the sugar, cocoa, milk, and butter and allowing it to boil for exactly one minute ensures the sugar dissolves completely, which results in a smooth, shiny, and fudge-like glaze upon cooling. Additionally, ensure the glaze is slightly cooled before pouring, preventing it from melting the whipped peanut butter filling.
Do I have to use instant pudding, or can I use regular cooked pudding?
You must use instant pudding mix for this recipe. Cooked pudding (cook-and-serve) is designed to be eaten warm or chilled without extra stabilizers, and it will not achieve the necessary firm and mousse-like consistency when combined with the whipped topping and peanut butter. The instant pudding is key to the structural integrity of the creamy peanut butter filling.
How should I store leftover eclair cake?
Store any leftover Peanut Butter Chocolate Eclair Cake tightly covered with plastic wrap or in an airtight container in the refrigerator. Due to the dairy components, it must remain chilled. It will stay fresh and delicious for about 3 to 4 days, though the graham crackers tend to get softer the longer it sits.
Conclusion: Your New Favorite No-Bake Dessert
The journey to creating the perfect Peanut Butter Chocolate Eclair Cake is remarkably simple, yet the results are profoundly satisfying. This recipe offers everything you could want in a dessert: the irresistible combination of salty peanut butter and deep, rich chocolate, the magical transformation of graham crackers into a soft, cake-like layer, and the unmatched convenience of a no-bake preparation.
From the moment you whip up that light, airy, creamy peanut butter filling to the final pour of the decadent homemade chocolate glaze, every step is designed for maximum flavor impact with minimal kitchen stress. Whether you need a foolproof dessert for a busy holiday season, or simply crave a comforting treat that reminds you of childhood favorites, this layered masterpiece is ready to deliver.
Remember that the true key to this recipe’s success lies in patience that essential overnight chilling period is non-negotiable for achieving the authentic eclair cake texture. Once fully set, you will be rewarded with neat, beautiful slices of pure indulgence that are guaranteed to earn rave reviews from family and friends.
We encourage you to try this recipe for the Peanut Butter Chocolate Eclair Cake soon. It’s an easy, elegant, and ultimately unforgettable dessert. If you make it, please share your photos and experiences in the comments below, or let us know what variations you decided to explore. Happy layering!
Peanut Butter Chocolate Eclair Cake (No-Bake)
Ingredients
Equipment
Method
- Select a 9x13 inch baking dish. Lay a single, even layer of graham crackers across the bottom of the dish, breaking pieces as necessary to fill gaps completely. Set aside.
- In a large mixing bowl, whisk together the instant vanilla pudding mix and the cold milk for approximately 2 minutes until the mixture begins to thicken. In a separate small bowl, microwave the peanut butter briefly (about 30 seconds) until it is slightly softened and stirrable. This makes blending easier.
- Add the softened peanut butter and the optional powdered sugar into the thickened pudding mixture. Stir well until the pudding is completely uniform and streak-free.
- Gently fold the thawed whipped topping into the peanut butter pudding mixture using a spatula. Be careful not to deflate the whipped topping; fold just until no white streaks remain. This creates the light, airy filling.
- Spread half of the peanut butter filling evenly over the graham cracker base layer. Add a second, complete layer of graham crackers directly on top of the filling.
- Spread the remaining half of the peanut butter filling evenly over the second graham cracker layer. Place one final, complete layer of graham crackers on top of the final layer of filling. Cover the dish lightly and place in the refrigerator while you prepare the glaze.
- Prepare the Chocolate Glaze: In a small saucepan, combine the granulated sugar, cocoa powder, milk, and butter. Heat the mixture over medium heat, stirring continuously, until the butter is completely melted and the sugar is dissolved. Bring the mixture to a gentle boil and allow it to cook for 1 minute, stirring occasionally. Remove the pan from the heat and stir in the vanilla extract.
- Allow the chocolate glaze to cool slightly (about 5 to 10 minutes) before pouring it. Pour the slightly cooled chocolate glaze evenly over the top layer of graham crackers, spreading gently with a spatula if needed. Cover the dish tightly with plastic wrap and refrigerate the cake for a minimum of 8 hours, or preferably overnight, for the crackers to soften.
- Slice and serve the chilled Peanut Butter Chocolate Eclair Cake. Store leftovers covered tightly in the refrigerator.
