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Peanut Butter Crunch Eclair Bars

Two peanut butter eclair bars stacked on a wooden slice

Soon I am re-doing my kitchen.  And by soon, I mean it’s starting this week.

I am excited and nervous.

Nervous because my husband is doing all the work.

He is a DIY guy…hence his carpenter jeans.

Not nervous about his ability.  Of that I am certain.

Nervous about the last 1/4 of the job.  You know, the odds and ends.

He pulls out of the gate like gang-busters.  That wall needs to come down?  No problem…

That electrical-situation that needs to be moved?  No worries.

Need some plumbing done?  Easy-peasy.

But dotting the “i’s” and crossing the “t’s”?  Now THAT’S hard work.

And the reason that I am writing this here is because whenever I put something out there, he seems bent and determined to prove me wrong.


This whole post is an experiment in manipulation.

Welcome to Marrige 101.

So the next few weeks or so my kitchen will be in shambles.  Luckily I have good neighbors who are open to me using their oven.

But in the meantime, I am working on some no-bake recipes.

Here’s the first one I came up with…

Peanut Butter Crunch Eclair Bars.

I wasn’t sure how these would turn out…sometimes things are better in my mind…

But I really like them.

The vanilla pudding filling and the chocolate topping  makes them eclair-ish, and the peanut butter/Frosted Flake crust makes them crunchy.

It’s a good combo.  Trust me.

Peanut butter in a measuring cup
Frosted flakes in a glass measuring cup
A collage of 3 photos of melting peanut butter mixture being added to cereal in a bowl
A collage of three photos of instant pudding mix being combined with milk in a bowl
Vanilla pudding mixture being poured over a pan of peanut butter crunch mixture
Vanilla cream mixture spread over peanut butter crunch mixture
Chocolate frosting spread over vanilla cream and peanut butter crunch layers in a pan
Layered peanut butter crunch eclair bars in a foil-lined pan
A stack of peanut butter crunch eclair bars on a wooden board

So yeah, start with peanut butter…2 whole cups.
And then some Frosted Flakes…8 whole cups…
Next boil some sugar and corn syrup together for a quick minute and stir in the peanut butter and Frosted Flakes…
Spread that all into a foil-lined pan.
Then make your filling. Powdered sugar, Vanilla pudding, butter and milk. Total yum.
Pour it over your crust…
Spread it all over…
Then melt some chocolate chips with a little butter and spread, spread, spread…
Chill them about an hour to set up and you’re good to go.

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Peanut Butter Crunch Eclair Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 2 from 1 review


makes 60 bars


  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 2 cups creamy peanut butter
  • 8 cups Frosted Flakes cereal
  • 3/4 cup and 1/2 cup butter, divided
  • 4 cups powdered sugar
  • 2 (3.4 oz, 4 serving sized) packets of instant vanilla pudding
  • 1/4 cup milk
  • 2 cups semi-sweet chocolate chips


  1. Line a 15x10x1″ jelly roll pan with foil. Spray lightly with cooking spray.
  2. In a medium saucepan combine corn syrup and sugar over medium heat. Bring to a boil and then let boil for 1 more minute, stirring occasionally.
  3. Remove from heat and stir in peanut butter until evenly combined. Then stir in Frosted Flakes until coated. Pour mixture into prepared pan and spread evenly.
  4. For pudding layer, in large sauce pan, melt 3/4 cup butter over medium-low heat. Add in powdered sugar and pudding mix. Whisk together, gradually adding milk. Mixture will be slightly lumpy, but do your best to whisk out the majority of the lumps.
  5. Pour pudding mix over the crust and spread.
  6. In another medium saucepan melt 1/2 cup butter and chocolate chips together over low heat.
  7. When melted, spread over pudding layer.
  8. Chill for an hour before cutting into squares.


Serve chilled or at room temperature.
Store in an airtight container for up to 2 days.

adapted from bhg

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53 comments on “Peanut Butter Crunch Eclair Bars”

  1. Are these supposed to have the consistency of peanut brittle on the bottom? They are way too hard for me to eat/chew. And I followed the directions to the letter. I was expecting the bottom layer to have more of a peanut butter fudge consistency, (softer) but just crispy. Recently had something like that at a cafe which is why I searched for a recipe. I feel like 8 cups of corn flakes is way too many and made it dry and very difficult to stir and spread. For level of difficulty, on a scale of 1-10, (easiest being 1) I would give this a 7. The ingredients are easy, directions easy to understand, but it is physically difficult. I could not have made without my husband helping stir. Unfortunately, it is probably going in the trash as my teeth cannot handle eating them. I would not attempt these again, I hate that I wasted the ingredients.

  2. This recipe isn’t called Peanut Butter Crunch Éclair Bars. This is an old recipe from Company’s Coming cookbook. It’s the exact same. I used to make these when I was just a kid.

    1. Thanks for the comment.. I have never heard of or seen that cookbook. I adapted this recipe from Better Homes and Gardens as stated at the bottom of the recipe. Maybe the cookbook took BHG’s recipe, not sure!

  3. Tina @ Tina's Chic

    These remind me of something I used to eat as a kid at the school cafeteria. I used to buy lunch just so that I could have the tasty dessert. I definitely must try these. 🙂

  4. I would love to make these, but the recipe doesn’t come up when I select” print this recipe” Just a blank page. Has this happened to anyone else? Will keep trying, but I don’t think it will do any good.

  5. Georganne (LilaLoa)

    Wow. I don’t know how I missed this post, but I’m so glad I found it!! It’s like when you find $20 in your winter coat. I can’t wait to try these!!!

  6. I was just about to make these delicious looking bars when I realized, I’m out of foil! Do you think it’s ok to do it without the foil?

    1. I think they would still work, but you will need to grease the pan heavily…or if you have parchment of wax paper that would also work!

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