Peanut Butter Crunch Eclair Bars

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.


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


Peanut Butter Crunch Eclair Bars


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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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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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.

Tina @ Tina

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. 🙂


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.

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!!!

Aya B.

Love all your posts


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?


That looks and reads amazingly yummy!

Tamara @jemofthesouth

These look so good! I’m loving no bake recipes since it’s been so hot this summer.


Super pretty pic. I hope you will show us your kitchen. PS, I like the manipulation. Totally going to try that! Wish me luck!

Lynna H.

These look wonderful!

LOL about marriage 101. & i bet your kitchen is going to look fabulous! 😀 can`t wait to see some pics!


I love this recipe and how you have your blog set up! It’s just wonderful!

Michelle @ Brown Eyed Baker

These are awesome! Totally up my alley. Best of luck on your kitchen remodel, so fun!

Robin @ Simply Southern Baking

I’m drooling over these!! Must pin right now!


These look delicious! I have corn flakes on hand, but not frosted flakes. Do you think I could use corn flakes? Would you suggest I add more sugar to the crust? Thanks!

Julie @ Table for Two

omg omg these look so so good and i cannot stop trying to eat my computer screen

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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