These no-bake chocolate éclair squares taste like the original éclair. I experienced pure joy and amazement after I took my first bite.
Not far from my college, there was a little bakery that made the best chocolate éclairs I’ve ever tasted. In fact, there were times when I would pick up a box of them to save for the week. However, they rarely lasted a whole week.
These flavorful squares brought me back to those delicious times. And I can honestly say they’re now a favorite sweet treat.
They’re great for an afternoon pick-me-up or after-school snack. But they’re also the perfect dessert after this flavorful and filling mock Swiss steak.
Chocolate Éclair Squares Ingredients
You don’t need much to make these delectable treats. Basically, all you need are graham cracker squares, instant vanilla pudding mix, milk, whipped topping, and chocolate frosting.
Since I have to be gluten-free, I use a special brand of graham crackers. However, it doesn’t matter what kind you use. They’re all delicious.
I also use almond milk because that’s what I have on hand. You can use any kind of milk you prefer.
As for the frosting, this is totally up to you. You can use a creamy milk chocolate or one that is a little darker. I typically prefer the darker one. But again, that’s a matter of personal taste.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
How to Make No-Bake Chocolate Éclair Squares
This is such an easy recipe to make you’ll wonder why you didn’t do it before. But that’s okay. It’s never too late to get started on something this delicious.
First, line the bottom of your baking dish with a single layer of graham crackers.
I used a 7”x11” dish, but you can use a larger one and double the recipe. See my suggestions about how to do this in the recipe card notes below.
You’ll probably notice that these graham crackers look different. That’s because I have to use the gluten-free version. You can use either.
Another thing you might notice is that some of the crackers broke. That’s fine because once you top them with the other ingredients, no one will know.
Second, in a large bowl, combine the pudding mix and milk. Stir or beat with an electric mixer until it’s smooth and creamy.
Next, fold a small container of whipped topping into the mixture.
Next, spread half of the mixture over the layer of graham crackers.
Since they’re just lying there on top of a dry dish, they’ll try to stick to the mixture. But all you have to do is hold them down until you have the creamy mixture spread.
Then, place another layer of graham crackers over the mixture. Afterward, spread the rest of the pudding mixture over the graham crackers.
Since they’re probably sticking to the creamy layer beneath them, they won’t move around as much.
Now add one more layer of graham crackers.
And finally, spread the frosting over the top layer.
Put the pan in the refrigerator for at least 2 hours … 3 will be better. That gives the pudding mixture a chance to seep into the graham crackers to meld it together.
When you cut into this dessert, you’ll see the layers of deliciousness that have come together in the most delightful way.
If you like these easy-to-make chocolate éclair squares, you’ll also enjoy these peanut butter Cocoa Krispie treats. In fact, they’re so easy you can get the kids to help.
Another sweet treat that’s delicious is a Hello Dolly bar from my friend Julie’s blog. She offers a lot of great recipes on Back to My Southern Roots.
- 30 graham cracker squares (gluten-free or regular)
- 3-ounce pack of instant vanilla pudding
- 1-1/2 cups of milk
- 8-ounce tub of frozen whipped topping
- 1 container or chocolate frosting
- Line the bottom of a 7”x11” baking pan with 8 of the graham cracker squares in a single layer.
- In a large bowl, combine milk with the pudding mix. Stir or beat until well blended.
- Fold the frozen whipped topping into the pudding mixture. Stir until blended.
- Spread half of the pudding mixture over the graham crackers.
- Add another layer of graham crackers.
- Spread the remaining pudding mixture of the graham crackers.
- Top with the rest of the graham crackers.
- Spread the frosting over the top layer of graham crackers.
- Refrigerate for 2 to 3 hours before cutting into squares and serving.
The graham crackers will soften as the pudding seeps into them and give them a cake-like texture.
You may top each square with whipped cream or crumble more graham crackers over the chocolate frosting.
If you want to make this in a larger, 13”x9” pan, you’ll need 40 graham cracker squares, 2 of the 3-ounce pudding mixes, 3 cups of milk, the large tub of whipped topping, and 2 containers of chocolate frosting.
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- Trudeau Melamine Mixing Bowls, Set of 3
- Di Oro Chef Series 3-Piece Silicone Turner Spatula Set - 600F Heat-Resistant Flexible Rubber Silicone Spatulas - Silicone Cooking Utensil Set - Egg Turners, Pancake Flippers, Kitchen Spatulas
- Pyrex Basics Clear Oblong Glass Baking Dishes - 2 Piece Value-plus Pack Set - 1 Each: 2 Quart, 3 Quart
Amount Per Serving Calories 258Total Fat 12gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 5mgSodium 179mgCarbohydrates 34gFiber 1gSugar 16gProtein 4g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.