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Eclair Bites
INGREDIENTS:
Crust
2 cup graham cracker crumbs (I used store bought in a can. I find these to work the best)
12 tablespoons butter, melted
½ cup powdered sugarFilling
1 box (3.4 oz box) French Vanilla Instant Pudding
6 ounces cool whip (make sure to defrost it four hours before needed)
1¾ cups milk
1 tub dark chocolate frostingINSTRUCTIONS:
-Preheat oven to 350 degrees
-Grease mini muffin pan with non-stick butter spray
-Melt butter
-In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon (slowly add the butter and evenly distribute – PLEASE SEE NOTE BELOW)
-Evenly distribute mixture to the 24 mini muffin cups. Press along the bottom and sides to make a “cup”
-Bake for 5 minutes (or until beginning to brown) and let cool completely
-In a medium size bowl, mix pudding and milk using a mixer
-Fold in cool whip using a spoon
-Fill either a decorating bag or a plastic bag with the corner cut off with the cream filling
-Fill the graham cracker crusts with the cream filling
-Microwave the dark chocolate frosting for 20-30 seconds to make it easier to work with.
-Fill another decorating bag or plastic bag with the corner cut off with the chocolate frosting
-Top the cream with a dollop of chocolate frosting
-Refrigerate for 24 hours
NOTE: Some people have found the crust recipe to work perfect, while some others found the 12 tablespoons of butter was way to much and the butter started to pool – you may want to start by using ½ C butter (1 stick vs. 1½ sticks, or 12 T) Melt the butter and add slowly to the crumbs, a little bit at a time, making sure it’s not too wet. You can always add more or save the leftover butter for later. You want a soft dough that sticks together slightly when you try to form a ball, not a wet dough.
(This recipe was acquired from princesspinkygirl.com)
(This recipe was acquired from princesspinkygirl.com)
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