Best 7 Easy Chocolate Éclair Squares Recipes

CHOCOLATE ECLAIR DESSERT

Steps:

• Line the bottom of a 9x13-inch pan with graham crackers.
• In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
• Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.

CHOCOLATE ECLAIR BARS (QUICK & EASY)

Steps:

• 1. Beat pudding mix and 1 3/4 c. milk in large bowl with whisk for 2 minutes. Stir in Cool Whip. Layer about 1/3 of the graham cracker squares and 1/2 of the cool whip mixture into a 9x13 pan, breaking graham crackers as necessary to fit. Repeat layers. Top with layer of graham cracker squares.
• 2. Microwave chocolate and butter in medium microwavable bowl for 1 1/2 minutes, stirring after 1 minute. Stir until chocolate is completely melted. Add powdered sugar and remaining milk; stir until well blended.
• 3. Immediately spread over graham cracker squares.
• 4. Refrigerate for 4 hours.

ÉCLAIR BARS

Steps:

• Heat oven to 375°F. Spray bottom only of 13x9-inch pan with cooking spray.
• Unroll crescent dough; press in bottom of pan. Bake 12 to 14 minutes or until golden brown and baked through. Remove from oven to cooling rack; cool 20 minutes.
• In medium bowl, beat dry pudding mixes and half-and-half with whisk about 2 minutes or until thick. Spread over cooled bar base.
• In medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 1 minute; stir. Microwave 30 seconds; stir until smooth. Carefully spread mixture on top of pudding layer. Refrigerate about 4 hours or until cooled completely.
• When ready to serve, using a sharp knife and up-and-down sawing motion for cleaner cuts, cut into 6 rows by 4 rows. Store covered in refrigerator.

CHOCOLATE ECLAIRS

Steps:

• Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Using a tablespoon or a pastry tube with a #10 or large round tip, form dough into nine 4x1-1/2-in. strips on a greased baking sheet. Bake 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs. , In a large bowl, beat milk and pudding mix according to package directions. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill eclairs (chill any remaining filling for another use). , For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator.

NO-BAKE CHOCOLATE ECLAIR CAKE

Steps:

• In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
• In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
• Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
• To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
• Pour sauce over graham cracker layer and refrigerate until set; serve.

EASY CHOCOLATE ÉCLAIR SQUARES

Steps:

• Beat the pudding mix and 1 ¾ cups of the milk in large bowl with a whisk for 2 minutes. Stir in the Cool Whip. Layer about 1/3 of the grahams and ½ the Cool Whip mixture in 13-by-9-inch pan, breaking the grahams as necessary to fit; repeat layers. Top with the remaining grahams.
• Microwave the chocolate and butter in medium microwaveable bowl on high for 1 ½ minutes, stirring after 1 minutes. Stir until the chocolate is completely melted. Add the sugar and remaining milk and stir until well blended. Immediately spread over the grahams. Refrigerate for 4 hours.

EASY CHOCOLATE ÉCLAIR SQUARES

Steps:

• Beat pudding mix and 1-3/4 cups milk in large bowl with whisk 2 min. Stir in COOL WHIP.
• Layer about 1/3 of the grahams and half the COOL WHIP mixture in 13x9-inch pan, breaking grahams as necessary to fit; repeat layers. Top with remaining grahams.
• Microwave chocolate and butter in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Add sugar and remaining milk; mix well. Spread over grahams.
• Refrigerate 4 hours.