Eclair Bars

Prep 15 min
Total 4 hr 50 min
Servings 24

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We turned the classic, cream-filled French pastry into an oh-so-easy bar! With a flaky crescent base, a layer of silky vanilla pudding and a topping of rich chocolate ganache, this is a special dessert that’s guaranteed to impress.

Ingredients

1 can (8 count) Pillsbury™ refrigerated crescents
2 boxes (4 serving size each) Jell-O™ vanilla-flavour instant pudding & pie filling mix
3 cups cold half-and-half
1 1/2 cups semisweet chocolate chips
3/4 cup heavy whipping cream

Steps

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1. Heat oven to 375°F. Spray bottom only of 13x9-inch pan with cooking spray.
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2. Unroll crescent dough and seal perforations; press in bottom of pan. Bake 12 to 14 minutes or until golden brown and baked through. Remove from oven to cooling rack; cool 20 minutes.
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3. In medium bowl, beat dry pudding mixes and half-and-half with whisk about 2 minutes or until thick. Spread over cooled bar base.
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4. In medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 1 minute; stir. Microwave 30 seconds; stir until smooth. Carefully spread mixture on top of pudding layer. Refrigerate about 4 hours or until cooled completely.
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5. When ready to serve, using a sharp knife and up-and-down sawing motion for cleaner cuts, cut into 6 rows by 4 rows. Store covered in refrigerator.

Trademarks referred to herein are the properties of their respective owners.
For best results, use a sharp knife, and cut in a sawing motion, cleaning knife blade as needed.
Try dark chocolate chips instead of semisweet chips for even more decadence!