Chocolate Eclairs Go Square

Photo by Xenia Bogarova on Unsplash

Chocolate eclairs are one of gastronomy’s greatest inventions. Now we’ve turned that delicious, cream-filled pastry drizzled with chocolate into a bar. Dare to go square.


1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet

2 boxes (3.4 oz each) Jell-O™ vanilla-flavor instant pudding & pie filling mix

3 cups half-and-half, cold

1 ½ cups semisweet chocolate chips

¾ cup heavy whipping cream


  1. Heat oven to 375°F. Spray only the bottom of a 13 x 9-inch square pan with cooking spray.
  2. Unroll dough and press it into the base of the pan.
  3. Bake for 12 to 14 minutes, or until the pastry is golden and cooked through. Remove from oven and allow to cool for at least 20 minutes.
  4. Beat half-and-half with the dry pudding mixtures until thick (about 2 minutes). Spread this mixture over the cooled pastry base.
  5. Microwave chocolate chips and whipping cream uncovered on High for 1 minute. Stir, then microwave again for 30 seconds. Stir until smooth. Spread mixture on top of the pudding layer.
  6. Refrigerate for approximately 4 hours or until completely cool. You could also refrigerate overnight.
  7. To serve, cut into squares or oblongs.
  8. To store, cover and refrigerate.