Monday, October 8, 2012

Delectable Eclair Bars

Elegant, Delicious, Easy, Make-ahead, Versatile

Delectable Éclair Bars

These taste like you worked really hard, but you didn’t!

1 cup water
½ cup butter
1 cup flour
4 eggs
2 small pkgs. instant vanilla pudding mix
2½ cups milk
1 (8-oz.) pkg. cream cheese
1 tsp. vanilla
1 (8-oz.) container frozen whipped topping

Note: 4 cups of canned pudding can substituted for instant pudding and milk.

1. In a medium saucepan, bring water and butter to a boil.
2. Remove from heat and dump all flour in at once. Stir until it forms a ball.
3. Let stand to cool 10 minutes.
4. Beat eggs into mixture one at a time using a fork.
5. Lightly spray a 12 x 18 cookie sheet (with sides) with cooking spray.

6. Spread dough to the edges of the pan. 
7. Bake 30 minutes at 425 degrees. Poke holes in any bubbles that occur while baking.
8. Let crust cool completely. (At this point you can refrigerate crust for a day or so if needed.)

9. Combine pudding and milk (or canned pudding), vanilla, and cream cheese.
(At this point you can refrigerate this mixture for a day or so if desired and assemble the éclairs just prior to serving. This also makes it very easy to transport!)
10. Spread pudding mixture onto cooled crust.
11. Spread whipped topping on top of cream cheese mixture.
12. Drizzle with chocolate syrup, dust with cocoa powder if desired, and serve with a few raspberries or a large strawberry.

This recipe is SO versatile.  You can use chocolate pudding, or banana cream pudding.  You can serve with a huge strawberry or dust it with cocoa powder.

Note: Have copies of this recipe on hand when you serve this; everyone will want a copy!

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