Napoleon Creams

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

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.

Makes about 44

Reviews of Napoleon Creams :

1-3 of 7 reviews Next >>

A foodie in kalamazoo, mi Dec 7, 2004
Would make this again.
I made this recipe & it was very good, everyone asks for more. As forthe name it seems that this recipe has may names it just depends on where you get it. I have seen it with quite a few. The name doesn't matter... its a delicious cookie & should be rated by its taste not the name

A foodie in Colorado Dec 22, 2003
Would make this again.
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 foodie in Nanaimo Dec 10, 2003
Would make this again.
That recipe was developed in this city. How dare anyone change the name!

e

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