This post may contain affiliate links. Please read our disclosure policy.
Your favorite french pastry flavors in an easy, no bake bar! Chocolate Eclair Bars are fluffy with a thick custard-like filling and luscious chocolate frosting.
No-Bake Eclair Bar Recipe
This no-bake dessert is the definition of SIMPLE. You mix up pudding mix with cool whip, layer it between graham crackers, top it with chocolate frosting and let it set up overnight. Easy-peasy.
You might be wondering if you read those steps correctly because the graham cracker addition feels weird. I get it. But the crackers will absorb some of the pudding filling overnight, softening until they have the perfect moist crumb that is so addicting. Combined, you have all of your favorite Eclair flavors with a brand new flair.
Looking for regular Chocolate Eclairs? I can walk you through exactly how to make them from home with this Eclair Recipe.
Ingredients
*You can find instructions and exact quantities in the recipe card at the bottom of this post.
- Boxed vanilla instant pudding
- Milk
- Whipped topping, thawed – Like Cool Whip!
- Graham crackers – You will use the full cracker, not the individual rectangles broken apart.
Frosting
- Milk – Use any type of milk you’d like. I used 2%.
- Cocoa powder
- Butter – I use salted butter, but you can sub in unsalted if you’d like.
- Vanilla extract – This gives the frosting a nice depth of flavor.
- Powdered sugar
How to Make No Bake Chocolate Eclair Bars
- In a bowl, whisk together the boxes of pudding mix and milk for 2 minutes.
- Let the pudding set for 5 minutes and then fold in the thawed whipped topping.
- Line the bottom of a greased 9×13 pan with graham crackers.
- Spread half of the pudding mixture onto the graham crackers.
- Top the pudding with another layer of graham crackers.
- Spread the remaining pudding onto the graham crackers and, again, top with a layer of graham crackers. Set aside while making the frosting.
- Add the milk, cocoa powder, butter, and vanilla to a saucepan. Bring to a gentle boil, stirring frequently.
- Remove from heat and whisk in the powdered sugar until smooth. Whisk in more milk, a small amount at a time, to thin the frosting to your liking, if desired.
- Pour and spread the frosting onto the top layer of graham crackers and place the pan into the refrigerator to help the chocolate set.
- Once set, cover with plastic wrap and refrigerate overnight prior to serving.
- Store in the fridge for up to 4 days. Enjoy!
How should I store these Eclair Bars?
Once the bars are assembled and topped with frosting, cover with plastic wrap and refrigerate for up to 4 days.
Can I freeze these bars?
Yes, you can. I recommend freezing individual slices, wrapped tightly in saran wrap.
Karli’s Kitchen Faves
Here are a few of my favorite kitchen tools that I used to make this recipe!
- Offset spatula – I love using an offset spatula to frost the bars because it’s so much easier to get the perfect swirl on top without getting extra frosting on the side of your hand.
- Spatula – I love these silicone spatulas for scraping down the sides of the bowl and the saucepan.
- Bowl – I love how giant these are! They’re perfect for mixing up the pudding/whipped topping mixture.
- 9×13 pan – This is one of my fave pans for making cookie bars.
Recipes you can’t miss!
No Bake Chocolate Eclair Bars
Ingredients
- 2 boxes (3.4oz) vanilla instant pudding
- 3 cups (708ml) milk
- 8 oz whipped topping, thawed
- 30 full graham crackers
Frosting
- ¼ cup (59g) milk + more for thinning
- 3 Tbsp cocoa powder
- 10 Tbsp butter
- 2 tsp vanilla extract
- 3 1/2 cups (375g) powdered sugar
Instructions
- In a bowl, whisk together the boxes of pudding mix and milk for 2 minutes.2 boxes (3.4oz) vanilla instant pudding, 3 cups (708ml) milk
- Let the pudding set for 5 minutes and then fold in the thawed whipped topping.8 oz whipped topping, thawed
- Line the bottom of a greased 9×13 pan with graham crackers.30 full graham crackers
- Spread half of the pudding mixture onto the graham crackers and top with another layer of graham crackers.
- Spread the remaining pudding onto the graham crackers and, again, top with a layer of graham crackers. Set aside while making the frosting.
- Add the milk, cocoa powder, butter, and vanilla to a saucepan. Bring to a gentle boil, stirring frequently.¼ cup (59g) milk + more for thinning, 3 Tbsp cocoa powder, 10 Tbsp butter, 2 tsp vanilla extract
- Remove from heat and whisk in the powdered sugar until smooth. Whisk in more milk, a small amount at a time, to thin the frosting to your liking, if desired.3 1/2 cups (375g) powdered sugar
- Pour and spread the frosting onto the top layer of graham crackers and place the pan into the refrigerator to help the chocolate set.
- Once set, cover with plastic wrap and refrigerate overnight prior to serving.
- Store in the fridge for up to 4 days. Enjoy!
French Vanilla pudding makes it even better. I like thick chocolate on top so I use 1.5 times the recipe for the “frosting”. Yum!
Looks delicious! I just had a thought!! How about adding espresso powder and substituting the graham crackers with lady fingers? Sounds like a much easier tiramisu! I’m going to try both!!
I think that would be delicious. If you try it, please report back!