This recipe contains
all of the elements that I do not like in a dessert. First of all, it's
no-bake. Ew. That just seems creepy to me. Second, it contains instant pudding mix,
again, ew. Third, it contains my nemesis, Cool Whip non-dairy topping. What is
that stuff anyway? And yet, in the same way in which two other things I do not
care for, gin and tonic, come together and yield something magical, such is the
case here as well. Go figure.
When my number one son celebrated his birthday last week, I asked him what he wanted for dessert. His response was “...either the Éclair Squares, or those homemade Twix Bars, or feel free to dazzle with whatever you want.” I gave him what he wanted in his first request, with a peanut butter cup twist. There was method to my madness. I knew this made a lot, so I wanted to spread the love around as much as possible. I could feed my son's family, take some to my dad, and serve it to our baseball friend, Lennie, who was coming for dinner the following night, and who never says “no” to anything containing peanut butter.
I adapted the recipe (now rampant online) to reflect our failure to find the Reese's Minis (that I was later told were not particularly good with the peanut butter-to-chocolate ratio way off) so just quartered the small, wrapped peanut butter cups. To do this, I popped them into the fridge for about an hour to get them chilled enough to easily slice. I also cut back on the Cool Whip because it allowed the peanut butter to more strongly come through. (Truth be told, Mr. O-P only came home with the 8-ounce container, so I couldn't use the 12 ounces stated in the original recipe. I won't mention that he also came home with boxes of cooked pudding mix and had to run out for the instant variety while I was in the midst of creating. Nope, won't mention that.)
When my number one son celebrated his birthday last week, I asked him what he wanted for dessert. His response was “...either the Éclair Squares, or those homemade Twix Bars, or feel free to dazzle with whatever you want.” I gave him what he wanted in his first request, with a peanut butter cup twist. There was method to my madness. I knew this made a lot, so I wanted to spread the love around as much as possible. I could feed my son's family, take some to my dad, and serve it to our baseball friend, Lennie, who was coming for dinner the following night, and who never says “no” to anything containing peanut butter.
I adapted the recipe (now rampant online) to reflect our failure to find the Reese's Minis (that I was later told were not particularly good with the peanut butter-to-chocolate ratio way off) so just quartered the small, wrapped peanut butter cups. To do this, I popped them into the fridge for about an hour to get them chilled enough to easily slice. I also cut back on the Cool Whip because it allowed the peanut butter to more strongly come through. (Truth be told, Mr. O-P only came home with the 8-ounce container, so I couldn't use the 12 ounces stated in the original recipe. I won't mention that he also came home with boxes of cooked pudding mix and had to run out for the instant variety while I was in the midst of creating. Nope, won't mention that.)
This was my first
experience using the chocolate graham crackers. I wasn't so sure that I was
going to like them, graham cracker purist that I am, but I really did. In fact,
it had me wondering if, perhaps, these might make a suitable substitute for the
pricey and sometimes difficult to find Famous Chocolate Wafers the next time I
make my White
Chocolate Cheesecake.
This dessert is easy to assemble, must be made the day ahead (How convenient is that?), and everyone who's tried it has liked it; children particularly seem to make short work of theirs.
This dessert is easy to assemble, must be made the day ahead (How convenient is that?), and everyone who's tried it has liked it; children particularly seem to make short work of theirs.
Chocolate Peanut Butter
Éclair Dessert Squares
2 3.4-ounce packages
instant Jell-O French Vanilla Pudding Mix
3 1/2 cups whole
milk
1 cup creamy peanut
butter
1 8-ounce container
frozen non-dairy, whipped topping, thawed (Cool Whip, and its ilk)
1 14-ounce package
chocolate graham crackers
20-25 small, wrapped
Reese's peanut butter cups, quartered (divided)
1 16-ounce can
prepared chocolate frosting
In the work bowl of
a stand mixer, beat together the two packages of dry pudding mix and milk until
thickened, 3-4 minutes. Add peanut butter, and beat until fully
incorporated.
Using a rubber
spatula, or the mixer's whisk attachment, slowly fold in the whipped topping
until fully incorporated and no streaks remain.
Arrange a single
layer of graham crackers in the bottom of a 9 x 13 inch baking pan. This was a
bit problematic for me as they didn't fit evenly (read: largish gaps between
them), and the chocolate grahams had no score marks, so couldn't be easily
broken. Do your best. In the end, it really doesn't much matter.
Evenly spread half
of the pudding mixture over the crackers. Sprinkle half of your quartered
peanut butter cups over the pudding mixture and gently press them down into the
pudding mixture.
Top with another
layer of graham crackers, in the same haphazard method as above, and the
remaining pudding mixture.
Top with a final
layer of graham crackers.
Melt frosting in
microwave for 30 seconds and stir until it is an even consistency. Pour over
the top, and then spread to the edges with an offset spatula.
Immediately sprinkle
the remaining quartered peanut butter cups onto the frosting.
Cover, and
refrigerate for at least 8 hours before serving.
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