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!
One 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. The recipe starts with an eclair crust. It is made the same way the 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.
Bring 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.
Spread the dough in a greased jelly roll pan and bake at 350 degrees for 15-20 minutes.
Using a mixer, beat together the peanut butter, milk and vanilla pudding until smooth and creamy.
Spread over the cooled eclair crust, pressing down the puffed up areas of the pastry.
Top with whipped cream. Drizzle with chocolate sauce and sprinkle with chopped Reese’s peanut butter cups before serving.
Store this Peanut Butter Cup Eclair Cake in the refrigerator.