No-Bake Peanut Butter Eclair Cake Recipe

Ingredients:

For the Crust:

• 1 cup graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 1/4 cup packed light brown sugar

For the Filling:

• 1 cup creamy peanut butter
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

For the Frosting:

• 1 cup powdered sugar
• 1/4 cup unsalted butter, softened
• 1/4 cup milk
• 1 teaspoon vanilla extract

Instructions:

Prepare the Crust:

1. In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar.
2. Press the mixture into a 9×13 inch baking pan.
3. Refrigerate for at least 30 minutes.

Make the Filling:

1. In a large bowl, beat together peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Assemble the Cake:

1. Spread the peanut butter filling evenly over the chilled crust.
2. Refrigerate for at least 1 hour, or until firm.

Prepare the Frosting:

1. In a medium bowl, beat together powdered sugar, butter, milk, and vanilla extract until smooth and creamy.

Frost the Cake:

1. Frost the chilled cake with the prepared frosting.

Serve and Enjoy:

1. Cut into squares and serve immediately, or refrigerate for later.

Tips:

• For a richer flavor, use dark brown sugar.
• For a nuttier flavor, use crunchy peanut butter.
• To make the cake even more decadent, add chopped peanuts or chocolate chips to the filling or frosting.

Enjoy this delicious and easy-to-make no-bake peanut butter eclair cake!