Eclair Bar

Posted bybetsysbakingblogPosted inRecipes

Line an UNGREASED 9″ x 13″ pan (I actually use the Tupperware 9″ x 13″ covered storage container) with:

whole graham crackers layed out to fit the pan/container

  • Mix together:
  • 2 small packages instant vanilla pudding
  • 3 c. cold milk
  • Stir in:
  • 8 oz. Cool Whip

Spread all of this over the graham crackers. Now place another layer of crackers on top of the pudding. Set aside.

  • Cook together over low/medium heat until thick:
  • 2 squares baking chocolate
  • 3 T. butter
  • 2 T. corn syrup
  • 3 T. milk
  • 1 1/2 c. powdered sugar

Pour this over the top layer of crackers. Place into the refrigerator for at least 6 hours before serving. I do not cover it until the chocolate is firm so it doesn’t get stuck to the lid.

Please excuse my picture. It doesn’t match the recipe. I will eventually change it. I just need to get a good one to match!

Published by betsysbakingblog

I have been cooking and baking for over 30 years. People often ask for my recipe and so.... here are the recipes that are most commonly asked for. I will add more recipes as they are requested!

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