No-Bake Peanut Butter Éclair Cake

5) Make the chocolate topping (ganache-style)

Option A — Stovetop:

1. In a small saucepan over very low heat, combine the sweetened condensed milk and chocolate chips. Stir constantly until the chocolate melts and mixture is smooth. Remove from heat and stir in the butter until glossy.
   Option B — Microwave:
2. Combine chocolate chips and condensed milk in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each burst, until smooth. Stir in butter if using.

Notes: Using sweetened condensed milk creates a thick, sliceable topping that sets beautifully on top of the filling. If you want a thinner glaze, replace condensed milk with ½ cup heavy cream and 7–8 oz chocolate and make a standard ganache.

6) Top and finish

1. Pour the warm chocolate topping over the prepared peanut-butter layer and spread into an even layer. If you reserved crackers, press them gently into the chocolate for a decorative finish.
2. Sprinkle a pinch of flaky sea salt over the top if you like a sweet/salty contrast.

7) Chill until set

1. Cover the pan loosely with plastic wrap or foil and refrigerate until fully set — at least 4 hours, but overnight is best for clean slicing and for the crackers to soften to an éclair-like texture. (Tip: for faster set, place it near the back of the fridge; do not freeze unless you want a very firm, icy texture.)

8) Slice and serve

1. Use a sharp knife dipped in hot water and wiped dry between cuts for neat slices. Serve chilled. Leftovers keep well, covered, in the fridge for up to 4–5 days.

Troubleshooting & tips

• Filling too soft? Chill for 20–30 minutes before spreading; cold filling is easier to layer. If still very soft, fold in a few tablespoons more powdered sugar or 1/4 cup graham-cracker crumbs to stiffen.
• Crackers remain too crunchy after chilling? That usually means not enough time — let it rest overnight. If you need softened layers now, use a thin brush to lightly brush milk across the cracker layers before adding filling (careful — too much milk makes them soggy).
• Chocolate topping seizing? Heat gently and stir; if it thickens, a teaspoon of warm cream or a little extra butter stirred in will smooth it back out.
• Too sweet? Use less powdered sugar in the filling, or pick a darker chocolate (70% cocoa) for the topping.

Variations & add-ons

• Crunchy: Fold in 1 cup crushed peanut brittle, chopped peanuts, or chopped toffee into the peanut-butter filling.
• Nutella swirl: Replace half the peanut butter with Nutella for a hazelnut twist.
• Salted caramel layer: Drizzle a thin layer of caramel sauce between the filling layers.
• Mini cups: Make this in small ramekins or a muffin tin for individual portions.
• Vegan: Use dairy-free cream cheese, coconut-based whipped topping, condensed coconut milk (or a ganache made with coconut cream and dark vegan chocolate), and vegan graham crackers.

Nutritional note (approximate, per large slice)

This is a rich dessert — expect high calories, fat, and sugar per large slice. For lighter portions, cut into 12–16 slices instead of 8–10.

Serving suggestions

• Serve chilled with a raspberry coulis or a spoonful of fresh berries to cut richness.
• Pair with coffee or a cold glass of milk.
• Garnish with chopped roasted peanuts, shaved chocolate, or a drizzle of melted peanut butter for an elegant finish.

Final words

The No-Bake Peanut Butter Éclair Cake is deceptively simple and endlessly adaptable. With a few pantry staples and a little time in the fridge, you get a dessert that looks special and tastes indulgent — a perfect make-ahead showstopper for family dinners, potlucks, or whenever you want a nostalgic, peanut-butter chocolate hug in cake form. Want me to convert this into metric-only quantities, make a printable recipe card, or scale it for a 9-inch square pan?