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Napoleon Creams

Napoleon Creams

Napoleon Creams

5 from 1 vote
Napoleon Creams
4.5 rating based on 12,345 ratings
4.5/5 (15)
Course: Bars, No-Bake CookiesDifficulty: Medium



A no-bake chocolate bar with a vanilla custard filling.

Canadians might think these are Nanaimo Bars. They are not! The Original Nanaimo Bar recipe uses custard powder, which can be hard to find in the USA, whereas this recipe uses easy-to-find vanilla pudding mix.

Lest any Canadians* complain, they CANNOT be Nanaimo Bars unless they are made with custard powder!


  • For the base:
  • 1/2 cup butter or margarine

  • 1/4 cup cocoa powder

  • 1/4 cup granulated sugar

  • 1 teaspoon vanilla extract

  • 1 large egg, beaten

  • 2 cups crushed graham crackers

  • 1 cup flaked sweetened coconut

  • For the filling:
  • 1/2 cup butter or margarine

  • 3 tablespoons milk

  • 1 (3.75-ounce) package instant vanilla pudding mix

  • 2 cups powdered sugar

  • For the topping:
  • 1 (6-ounce) package semi-sweet chocolate chips

  • 2 tablespoons butter or margarine


  • Make the base:
  • 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 9×9″ baking pan.
  • Make the filling:
  • Cream together 1/2 cup margarine, milk, pudding mix, and powdered sugar. Beat until fluffy, then spread over the crust. Chill until firm.
  • Make the topping:
  • 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.


  • * I had many Canadians complain that I had changed the name of this recipe and usurped it from its rightful owners. They had no idea, I guess, that Christmas-Cookies.com is a Canadian website! And I know the difference between a bar made with custard powder and a bar made with pudding mix. 😉 Yes, these are very much like Nanaimo bars, but I think most of the complaining Canadians didn’t realize that Bird’s Custard Powder is pretty unknown in the USA. In the US, many people know this recipe only by this name, and that’s what they search for on Google and in this site’s search bar.


Name & Location
(example: Sue in LA)

I have made these for years. A good friend introduced me to them years ago and I got the recipe from her. I don't care what you call them they are delicious and a must have every Christmas!!
- Sondy in Bismarck, ND

I know what Nanaimo bars and I know what Napoleon bars are. These are NOT either. They might be delicious but they are definitely not Napoleons lol.
- Joey

A friend makes these. I had never heard of them. I made my first batch last night. I love them. I have custard powder now, so its time for Nanaimo Bars!
- Janet Lambert in USA

I first encountered these bars when I worked at Tim Horton's years ago. They ended up getting rid of them and while I knew the name I could never find a recipe until this one! They look complicated but are easy to make and so wonderfully delicious!!
- Amanda in Buffalo, NY

love this recipe my Aunt had been making them for 50 years.Now I make them.Just made some Saturday, delicious.
- Jen in nebraska

I also use Bailey's Irish Cream in the filling, substitute the milk with Bailey's the best
- A Baker

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!
- Dayna in Texas

I have been making Napoleon Creams as a Christmas candy for over 30 years.It is one of my family's favorites.
- A Baker

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!
- RaeAnn in Seattle, WA

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.
- Melissa in WI

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.
- mary in elmwood park, illinois

These are excellent. You can substitute any flavor of pudding you want with the same delicious results. Also I tried them with butter instead of margarine, the flavor is richer!
- A Baker

These cookies are very good, very rich, recommend small squares and do not over chill before you cut into squares - the chocolate crumbles. These cookies were a hit with my friends and grandchildren.
- A Baker

I have been looking for Nanaimo Bars recipe for a while. Thank you so much for including it on your site. These are amazing cookies/candy! Very sweet and delectable. Storing these won't be a problem...they won't last. Yum.
- A Baker

These are AWESOME! My family won't let them stay in my house more than an hour. I highly recommend them, but I don't use the coconut.
- Christine in NH
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