I Made Kraft’s Back-of-the-Box Chocolate Eclair Squares and Yes, I’m Obsessed with the Recipe

These effortless chocolate eclair squares have all the flavor of the classic pastry, but with less than half an hour of hands-on time.

This is one of the back-of-the-box recipes that has become a staple for potlucks and family gatherings. For good reason, too—I’m always intrigued by a recipe that only requires a handful of ingredients and can be whipped up in minutes.

If it mimics one of my favorite French pastries? Even better.

I love recipes that require almost no effort but are elegant enough to serve to company. It doesn’t need to be a special occasion, but will feel like it when eclair squares are on the table. It’s definitely among our favorite no-bake desserts!

Chocolate Eclair Squares Recipe

Ingredients

Chocolate Eclair Squares IngredientsEric Kleinberg and Kristina Vänni for Taste of Home

  • 1 package (3.4 ounces) vanilla instant pudding mix
  • 2 cups cold milk, divided
  • 1 tub (8 ounces) whipped topping, thawed
  • 22 graham cracker sheets
  • 1 package (4 ounces) unsweetened chocolate
  • 1/4 cup unsalted butter
  • 1-1/2 cups confectioners’ sugar

Directions

Step 1: Make the filling

Chocolate Eclair Squares Step 1Eric Kleinberg and Kristina Vänni for Taste of Home

In a large bowl, whisk the vanilla pudding mix with 1-3/4 cups of the cold milk for 2 minutes. Fold in the thawed whipped topping until no white streaks remain. (This is how to fold in ingredients to keep the filling light and airy.)

Step 2: Layer with graham crackers

Chocolate Eclair Squares Step 2Eric Kleinberg and Kristina Vänni for Taste of Home

Layer 1/3 of the graham cracker sheets into the bottom of a 13×9-inch baking pan. You’ll use up about 7 of the sheets plus 1 additional square in each layer to fit the pan. (Don’t worry if some small gaps remain.)

Top with half of the filling mixture. Repeat the layers and finish off with the remaining graham crackers.

Step 3: Make the chocolate layer

Chocolate Eclair Squares Step 3Eric Kleinberg and Kristina Vänni for Taste of Home

In a medium microwave-safe bowl, combine the chocolate and butter. Microwave on high for 1 minute and stir. Then, microwave in 30 second intervals until the chocolate is melted, and the mixture is blended. Add the confectioners’ sugar and remaining 1/4 cup milk and mix well.

Step 4: Refrigerate to set

Chocolate Eclair Squares Step 4Eric Kleinberg and Kristina Vänni for Taste of Home

Spread the chocolate layer over the top layer of graham crackers. Refrigerate 4 hours or until set.

Here’s What I Thought

Chocolate Eclair Squares Eric Kleinberg and Kristina Vänni for Taste of Home

I loved the ease of preparation with this no-bake chocolate eclair squares recipe. The creamy pudding filling along with the rich chocolate topping reminded me of the classic French pastry but without any fuss. I also liked the simple swap of using graham cracker sheets for layering instead of making choux pastry dough. Plus, the flavor combination of chocolate and graham crackers gave the whole dessert a s’mores vibe.

I would definitely make this dessert again, especially during the warmer months when it’s nice to make a dessert without having to turn on the oven. No bake desserts are summer’s best friend.

How to Store Chocolate Eclair Squares

I found the dessert was soft-set from chilling in the refrigerator, but if you want firmer squares that are easier to cut, feel free to pop the pan into the freezer for an hour or so. The squares can be stored in either the refrigerator or the freezer, depending on your preference.

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Kristina Vänni
Internationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, and food stylist. In addition to writing for industry-leading food publications, she is a frequent featured expert on national media outlets and has served as a spokesperson and recipe developer for numerous national brands. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family's dairy farm in Finland.