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Napoleon Creams
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5 stars stars based on 12 reviews - 100% would make this again
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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.
Reviews of Napoleon Creams:
1-5 of 12 reviews Next >>
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
baking since age 2 in Ontario Nov 25, 2009
Would make this again.
Namaimo Bars did NOT originate in Nanaimo, my mother was making for years, and so was my grandmother. Their recipe was originally called Chocolate Graham Nut Squares and came from a recipe book from Scotland. 5 stars
mary in elmwood park, illinois Aug 31, 2009
Would not make this again.
No offense to anyone, but our northernly neighbors sure have a sweet tooth!!! Made recipe yesterday for 6 family members and we all agreed that it was waay too sweet. We felt the pudding filling was too sugary, would have liked to taste the vanilla flavor more. Was very easy to make though, and would like to keep recipe, only will cut sugar in crust, and especially xxx sugar in pudding mix. 3 stars
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