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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!
Looks good eed recipe
Hi! The recipe is at the bottom of this post.
Love the chocolate graham pudding recipe but explain easier way to do it. Thanks
Hi! You will line a pan with graham crackers and then cover with pudding.
Then you will cover that pudding layer with another layer of graham crackers!
Cover the second layer or crackers with more pudding and top with a final layer of graham crackers.
To finish, you will make the ganache and frost the top layer of crackers with it. Let this set up overnight in the fridge and enjoy!
Could you use pre-made frosting instead of making your own. I’m thinking of making this out camping & it would sure be easier & less messy!
Totally!
I cannot wait to try these No Bake Chocolate Eclair Bars, my faves!
I am looking forward to getting more of your great recipes! I am often a hostess for our garden club luncheons and will make them one day! Thank you!
Your recipe states that there are only 2 layers of graham crackers yet the photo shows 4 layers. Did you double the recipe or did you use an 8×8 pan to get the extra layers? I gave it 5 stars because it looks easy to prepare and good . I have not tried to make it yet.
Hi! You will lay graham crackers on the bottom of the pan, top with filling and another layer of graham crackers. Then you will top that with filling again and a final layer of crackers. If you want additional layers, you can make this in a smaller pan!
I’m so confused with this. I made this this weekend and everyone loved it but it didn’t look like yours did. You say do a layer of graham crackers and then half of the pudding mixture and then another layer of graham crackers and the other half of the pudding mixer and then another layer of graham crackers and then the chocolate. If you watch the video though it looks like you do a layer of graham crackers pudding a layer of graham crackers pudding layer of graham crackers pudding then graham crackers and chocolate. It’s like you split the pudding into thirds but in the recipe is not like that. Can you explain that to me? I have to make it again this weekend for an event.
You can add as many layers as you’d like! I found when I did more layers, it was a little more dry so that’s why I reduced the layer quantity in the instructions.
These sound amazing! Do you think using graham cracker crumbs instead of the cookies would work okay for final texture? I’d like to make them into individual servings and put them in plastic cups.
Individual portions would be so cute!! I think graham cracker crumbs will work well for this and they likely won’t have to sit as long before serving.
I am enjoying these recipes. They are great and very tasty. Thank you.
Made this yesterday, chilled all night and I couldn’t wait to try it! It’s delicious! Very rich. Can pieces be frozen? It made a huge amount and I wouldn’t want to waste any of it!
Yes, you can. I recommend freezing individual slices, wrapped tightly in saran wrap.
loving the sound of this recipe!! I was wondering if have you ever tried using a different flavor pudding? I would love to try banana to see if I can recreate this cake that used to be my favorite when I was a kid. thanks for your answers.
You are reading my mind! I’m hoping to do more icebox cakes soon, but in the meantime I totally think banana will work great.
Looks super delicious 😋 😍 👌