Peanut Butter Cup Eclair Cake

Peanut Butter Cup Eclair Cake is an easy dessert recipe with a pastry crust topped with creamy peanut butter pudding, whipped cream and Reese’s Peanut Butter Cups!

Peanut Butter Cup Eclair CakeOne of my friends makes a delicious dessert called Moon Bars and it is like an eclair in a pan form. Last Saturday was Peanut Butter Lover’s Day, so I decided to make a peanut butter version of my friend’s moon bar.ย The recipe starts with an eclair crust. It is made the same wayย theย dough for cream puffs is made. When I was in elementary school, my older brother and I used to ask my mom to make cream puffs for us. We loved them so much that she has a little note in the margin of her cookbook about how it was one of our favorite desserts. Sometimes she would fill them with chocolate cream and other times with vanilla. This Peanut Butter Cup Eclair Cake reminds me of the cream puffs from my childhood.

How To Make EclairsBring water and butter to a rolling boil. Beat in flour with a wooden spoon, over low heat for about 1 minute, until a ball forms. Remove from heat and beat in all of the eggs at once. Continue beating until smooth.

Eclair RecipeSpread the dough in a greased jelly roll pan and bake at 350 degrees for 15-20 minutes.

Peanut Butter Pie FillingUsing a mixer, beat together the peanut butter, milk and vanilla pudding until smooth and creamy.

Peanut Butter PuddingSpread over the cooled eclair crust, pressing down the puffed up areas of the pastry.

Peanut Butter Dessert RecipeTop with whipped cream. Drizzle with chocolate sauce and sprinkle with chopped Reese’s peanut butter cups before serving.

Peanut Butter Cup DessertStore this Peanut Butter Cup Eclair Cake in the refrigerator.

Peanut Butter Moon PieI shared this Peanut Butter Cup Eclair Cake with some friends of ours last weekend and they thought it was delicious. It was easy to make and brought back memories of childhood cream puffs.

Peanut Butter Cup Eclair Cake
 
Ingredients
  • 1 cup water
  • ½ cup butter
  • 1 cup flour
  • 4 eggs
  • 2 small boxes instant vanilla pudding
  • 1 cup peanut butter
  • 3 cups milk
  • 4 cups whipped cream
  • 2 cups chopped Reese's peanut butter cups
  • Chocolate syrup, drizzle
Instructions
  1. Bring water and butter to a rolling boil.
  2. Beat in flour with a wooden spoon, over low heat for about 1 minute, until a ball forms.
  3. Remove from heat and beat in all of the eggs at once. Continue beating until smooth.
  4. Spread the dough into a greased jelly roll pan and bake at 350 degrees for 15-20 minutes.
  5. Using a mixer, beat together the peanut butter, milk and vanilla pudding until smooth and creamy.
  6. Spread over the cooled eclair crust, pressing down the puffed up areas of the pastry.
  7. Top with whipped cream.
  8. Drizzle with chocolate sauce and sprinkle on chopped peanut butter cups before serving.
  9. Store in the refrigerator.

Recipe adapted from Moon Bars in the Bounteous Blessing cookbook.

More recipes for the peanut butter lovers:

Reeses Peanut Butter Truffle BarkPeanut Butter Truffle Bark

Peanut Butter Cup Crownies Bars RecipePeanut Butter Cup Crownies

Peanut Butter Cup Ice Cream Sandwiches RecipePeanut Butter Cup Ice Cream Sandwiches

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Comments

  1. Marisa Robertson says

    Hi!
    This fantastic treat is calling my name – I can hear it now, begging me to rescue it from these pages, create it, and then keep it all to myself! ( Ha! Or, hide away one or two in my secret stash before they all disappear)
    Actually, I have a question: In the picture, it looks as if you had started rolling up the side of the sheet of cooked dough for about an inch (like the centre of a Swiss Roll, or Buche de Noel), then applied the icing/toppings. Is this so? And, if this is so, Why? Just for a beautiful presentation?
    Thanks so much for keeping my creative juices flowing with this wonderful site.
    Regards, Marisa Robertson

  2. says

    This was really, really delicious… I even put extra batter in a cupcake tin and had mini cakes.. just make sure to grease the pan well. I found that an immersion blender works well when blending the pudding mix etc. All it all, this recipe doesn’t take long to make, and I bought all ingredients for under $20. The overall product looked store bought! The look I got when there was no more left was pretty frightening though.

  3. Pati says

    Can you make it without the peanut butter cups? I love eclairs but not so fond of peanut butter and I like deserts that aren’t super sweet.

  4. says

    We love peanut butter and Reese’s cups around here. I am definitely going to make this. Pinned! Thanks for sharing ๐Ÿ™‚

  5. says

    THANK YOUUUU!!!! ๐Ÿ˜€ I was able to find ALL the ingredients to this here in Norway. (Well, vanilla pudding was something I had sent to me from the States – but still, I had it all in my cupboards and pantry!) I made it and brought it to a gathering tonight – and even though Norwegians aren’t too much into peanut butter (I LOVE PB!) – EVERYBODY LOVED THIS!! ๐Ÿ™‚
    I’m totally making this again! ๐Ÿ™‚ Yum!!!

  6. says

    I have a similar recipe that my family loves. I will have to try this one. Maybe I will try it as a bribe………..you know make this and hubby says ” sure you can go shopping:)” I know he would love this.

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