Butterfinger Éclair Dessert

Name: Butterfinger Éclair Dessert
Prep time: 10 min
Total time: 10 min
Ingredients: 1 box Honey Graham Crackers; 6 oz. pkg. instant chocolate pudding mix ((some boxes contain only 5.1-ounces now)); 3 cups half-and-half (or whole milk); 16 oz. container non-dairy whipped topping (thawed); 16 oz. can chocolate fudge frosting; 2 cups Butterfinger Candy Bars (chopped)

June 30, 2024Teresa Ambra

Jump to Recipe Print Recipe

Butterfinger Éclair Dessert is simply outrageously good! This creamy, pudding-type dessert uses only 6 ingredients and features chocolate pudding mix and graham crackers. It’s topped with a fudge chocolate icing and chopped Butterfingers to finish it off. It’s so easy to make young children can make it! On top of that, it’s usually done in about 10 minutes! Yes, 10 minutes. 🙂

Follow Me On Instagram!

I made this delectable dessert for our community group one night and everyone drooled and drooled over it. So many folks enjoy Butterfingers that this dessert should be a must make for anyone who loves them. Plus it’s just so, so easy. If you enjoy Éclairs, this dessert mimics them with the pudding layers and graham cracker layers (and the chocolate icing on top). Of course, when you add Butterfingers into the mix, the dessert goes from great to spectacular!

Butterfinger Éclair Dessert is the perfect dessert to make for company or holidays. You can make it a day in advance so you have plenty of time to prepare the regular part of the meal. Plus, one 9×13″ pan makes about 20 to 25 servings. It’s certainly a crowd pleaser and if you’re a Butterfinger lover, you’ll be swooning from the first look!

Butterfinger Éclair Dessert is outrageously good!

This layered Éclair dessert is so easy to prepare.

This delectable Butterfinger dessert uses only six ingredients!

It’s smooth, creamy and utterly delicious. 🙂

Here’s what I did.

I used these ingredients.

Pour dry, instant chocolate pudding into a large mixing bowl.

Add half and half slowly, only about 1/4 to 1/3 cup at a time to avoid excess splatters. Beat for 2 minutes after all the cream has been added in.

Add thawed non-dairy whipped topping.

Stir ingredients well to combine.

Spread one package (out of three) from the box of graham crackers on the bottom of a greased 9×13″ glass baking dish.

Spread half of the chocolate pudding mixture over top of the graham crackers being careful not to shift the graham crackers out of place.

Top with another layer of graham crackers.

Spread the remaining chocolate pudding over top of the second graham cracker layer.

Top with the third layer of graham crackers.

Remove lid and foil from chocolate frosting package. Microwave for 10 seconds. Spread icing gently over top of graham crackers being careful not to shift the graham crackers out of place.

Cover the graham cracker layer with a thin layer of the chocolate frosting.

Unwrap Butterfinger Candy Bars and chop.

Sprinkle Butterfinger Candy Bars over top of the chocolate frosting layer. Refrigerate several hours or overnight.

Serve to your drooling guests!

This is a wonderful dessert for holidays and company meals, too.

You’ll be captivated by this spectacular Butterfinger Éclair Dessert.

Butterfinger Éclair Dessert will satisfy every sweet tooth craving!

Here’s the recipe.

BUTTERFINGER ÉCLAIR DESSERT

(My own concoction)

Butterfinger Éclair Dessert

Teresa Ambra

Butterfinger Éclair Dessert is an outrageously luscious dessert. This Éclair Dessert is made with layers of graham crackers, chocolate pudding & chocolate frosting which mimic real éclairs. It uses only 6 ingredients & can be whipped up in about 10 minutes! Perfect company or holiday dessert since it serves a crowd. You and your friends will be swooning over every bite of this fantastic creamy, chocolaty concoction.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Course Dessert

Cuisine American

Servings

Calories 322 kcal

Equipment

1 9×13" glass baking dish with tall sides
1 large mixing bowl
1 electric mixer or whisk
1 sharp knife to chop Butterfinger Candy Bars
measuring cups
1 cutting board

Ingredients

1 box Honey Graham Crackers
6 oz. pkg. instant chocolate pudding mix (some boxes contain only 5.1-ounces now)
3 cups half-and-half or whole milk
16 oz. container non-dairy whipped topping thawed
16 oz. can chocolate fudge frosting
2 cups Butterfinger Candy Bars chopped

Instructions

Spray 9×13” pan or baking dish with cooking spray.
Pour dry, instant chocolate pudding into a large mixing bowl.
Add one cup half-and-half and mix well on low speed of electric mixer.
Continue adding cream in ½ cup measures, mixing well after each addition continuing on low speed of electric mixer.
Once all the cream has been added, adjust mixer to high speed and mix for about two minutes until mixture has thickened.
(You may need a splatter guard for the mixer).
Add Cool Whip non-dairy whipped topping and stir well to combine.
Take one package of the graham crackers and spread over bottom of baking dish.
Cover with half of the chocolate pudding mixture.
Spread with another layer of graham crackers, followed by the remaining chocolate pudding mixture.
Top with the last layer of graham crackers.
Spread chocolate frosting over all.
Chop Butterfinger bars and sprinkle over top of the icing.
Gently press the chopped Butterfinger bars into the icing with your fingertips.
If desired, decorate the top with maraschino cherries.
Refrigerate a few hours or overnight before serving.

Notes

NOTE: You can mix the half-and-half and pudding all together at once, but you will end up with a lot of splatters unless you use a splatter screen!

NOTE: The graham crackers won’t fit perfectly into the baking dish. You will have to break some of them apart to fit around the edges and there will probably be some overlapping.

NOTE: I microwaved the icing (without foil or lid) for 10 seconds on high to soften it enough for spreading.

NOTE: Carefully spread the pudding over top of the graham crackers or they will shift out of place.

NOTE: Gently spread a thin layer of icing over the top layer of graham crackers smoothing to the edges. Don’t use a heavy hand or the graham crackers will shift and the mixture will get messy.

NOTE: Rinse the maraschino cherries well; then pat cherries dry really well with paper towels before garnishing dessert.

NOTE: 13 – .65-ounce fun size Butterfinger Bars = 2 cups of chopped Butterfingers, or 8.45 ounces total.

Nutrition

Calories: 322kcalCarbohydrates: 47gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 11mgSodium: 313mgPotassium: 175mgFiber: 1gSugar: 32gVitamin A: 121IUVitamin C: 0.3mgCalcium: 67mgIron: 1mg

Keyword Butterfingers, chocolate eclairs, chocolate frosting, chocolate pudding, dessert, eclairs

Tried this recipe?Let us know how it was!

This dessert is so easy to make even your kids can do it!

This gooey dessert is sure to please!

Butterfinger Éclair Dessert packs a dynamite chocolate punch! But a little peanut butter added in from the Butterfinger Candy Bars is a great addition too!

This is a terrific recipe to feed a crowd. Family Reunions, potlucks, backyard barbecues and family gatherings are great events to take this scrumptious Butterfinger Éclair Dessert.