Eclair Bars
I have had this recipe for a long time. I got it originally from Karen and Karissa Wright. I loved it, but then “Celiac” came along so I thought I would never be able to have it. I kept seeing Éclair Bar recipes with graham cracker, which seemed crazy to me, that’s not Eclairs.
Well, I pulled this recipe out, halved it, used Gluten Free Flour, and baked in an 9x9 pan. I just about cried as it was so awesome. Thanks Wright Family for this favorite recipe, happy to have it back in my recipe rotation. It is great to take to family dinners, which I hope we get to do soon.
Eclair Bars
Crust:
¾ Cup butter
1 ½ Cups water
1 ½ Cup Flour
6 eggs
Filling:
8 ounces cream cheese, room temperature
¼ Cup milk
2 (3.4 oz) packages French Vanilla INSTANT Pudding
3 Cups Milk, room temperature
8-16 oz. Cool Whip, defrosted. (Depending on how much you like)
1 cup chocolate chips, melted OR chocolate syrup.
Spray a cookie sheet pan (12x7 with a lip) or a 13x9 pan with cooking spray and preheat oven to 400 degrees.
In medium saucepan, bring water and butter to a boil. Remove from heat when butter is melted. Add the flour and stir until the mixture forms a ball. Let sit to cool a bit, about 5 minutes.
Add eggs, one at a time. (I use a mixer to combine). Mix until smooth then add the next egg and combine until smooth. Continue until you have used all the eggs.
Transfer the dough to the prepared baking dish. Spray a spatula with cooking spray and spread the dough to evenly cover the pan.
Bake for 25 minutes or until puffed up and golden brown. Set aside to cool.
In a medium bowl with an electric mixer, combine the cream cheese and the ¼ cup milk and beat until smooth. Add remaining milk and the pudding mix. Beat again for several minutes on med-high speed until smooth and thickened. Fold in the Cool Whip. Spread onto the cooled crust.
Refrigerate until ready to serve. When serving drizzle with the melted chocolate chips.
This is best served the same day, but it is still awesome the second day. Sorry no experience with the third day, it never lasts that long.
*To make Gluten Free use a Cup-to-Cup GF flour.
* To make a Half recipe, use a 9x9 pan and bake for about 20 minutes.
** You can also use vanilla instant pudding and just add 1 teaspoon of vanilla extract.
Jan@DairyKeen.com