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Napoleon Creams

Napoleon Creams by joyosity	Opens photo in lightbox. Hit Escape or X to exit lightbox.

Canadians know these as Nanaimo Bars. The difference is that the Original Nanaimo Bar recipe uses custard powder, which can be hard to find in the USA, whereas this recipe uses vanilla pudding mix, a more easily available ingredient in some areas.

Lest any Canadians complain, they CANNOT be Nanaimo Bars unless they are made with custard powder. ;-) Thus, these are Napoleon Creams with vanilla pudding. So there! :-)

Makes about 44

1/2 cup margarine
1/4 cup cocoa powder
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 egg, beaten
2 cups crushed graham crackers
1 cup flaked sweetened coconut
1/2 cup margarine
3 tablespoons milk
1 3-3/4-ounce package instant vanilla pudding mix
2 cups powdered sugar
1 6-ounce package semi-sweet chocolate chips
2 tablespoons margarine

In the top of a double boiler over medium heat combine 1/2 cup margarine, cocoa, sugar, and vanilla. Stir until margarine is melted. Add one beaten egg. Stir until thickened, about 3 minutes. Add graham crackers and coconut, mix well. Press into a greased 9x9" baking pan. Cream together 1/2 cup margarine, milk, pudding mix, and powdered sugar. Beat until fluffy, then spread over the crust. Chill until firm. In the top of a clean double boiler over low heat, stir together chocolate chips and 2 tablespoons margarine until melted. Cool slightly and spread over pudding layer. Chill until set. Cut into small bars (2" x 3/4") to serve.

Note: Photo by joyosity under Creative Commons license.

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Reviews of Napoleon Creams:

1-5 of 14 reviews   Next >>

  Dayna in Texas  Nov 14, 2013
Would make this again.
I use to make the original nanaimo bars but had trouble finding custard powder. The vanilla powder is a great substitute! I used a 1.82oz package and had no issues. Loved them! 5 stars

  Bonnie in Nanaimo Vancouver Island BC  Oct 12, 2013
Would make this again.
Of couse here in Nanaimo we use custard powder for the "Original" bar. Delish! and rich! We also make different flavors added to the filling to make the treats.... 5 stars

  A cookie baker in New York State  Dec 12, 2011
Would make this again.
I have been making Napoleon Creams as a Christmas candy for over 30 years.It is one of my family's favorites. 5 stars

  RaeAnn in Seattle, WA  Dec 21, 2010
Would make this again.
Add 1 C. of butter to the graham cracker layer and it won't crumble. Also, double boil the pudding mix, powdered sugar and milk to help break down the pudding granules. I made this for my emplyters and they have requested another batch for a holiday party! 4 stars

  Melissa in WI  Dec 30, 2009
Would not make this again.
I made this as the recipe stated and the filling was grainy and hard, similar to the sensation of drinking Kool-Aid where the sugar hasn't completely dissolved. I had to scrape that layer off, soften it, and add more milk to salvage the dessert. That made it palatable. I would attempt this recipe again but with major modifications to the filling recipe, mainly to scale back the amount of pudding mix to maybe 2 tablespoons as other recipes have indicated. 2 stars

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