These mini-eclair bites takes one of my favorite recipes and shrinks it down to bite-sized desserts!
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If you know me, you know that I love anything mini! I made this amazing dessert a few weeks ago, a Chocolate Eclair Cake, it was so easy to make and a HUGE hit! So I thought….. hmmmmm can I possibly mini-ize this??

Well, the answer is yes, and WOW were these Mini Eclair Bites waaaaayyyy good!! Try to eat just one….I dare you!!!

Mini Eclair Bites - an easy and delicious dessert
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4.80 from 10 votes

Mini Eclair Bites

Author — Jennifer Fishkind
Serves — 24
These mini-eclair bites takes one of my favorite recipes and shrinks it down to bite-sized desserts!
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Prep Time 15 minutes
Cook Time 5 minutes
Chill Overnight 12 hours
Total Time 12 hours 20 minutes

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 sugar

Filling

  • 1 box French Vanilla Instant Pudding 3.4 oz box
  • 6 ounces cool whip make sure to defrost it four hours before needed
  • 1 ¾ cups milk
  • 1 tub dark chocolate frosting

Instructions
 

  • 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 REGARDING CRUST
  • 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 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 overnight.

Jenn’s Notes

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 1/2 C butter (1 stick vs. 1 1/2 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.

Nutrition Info

Calories: 113kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 107mg | Potassium: 49mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 216IU | Calcium: 37mg | Iron: 0.3mg
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Comments

    1. I googled a substitute for the UK (I think that may be where you are?). They said digestive biscuits could work!

      Reply

      1. im not in the uk but thanks for the idea i think i can get those type of biscuits on line and get them sent out