Napoleon Cremes

Three distinct layers make these napoleon cremes one of our favorite no-bake desserts.  Basic ingredients form the coconut crust, the creamy filling, and the chocolate top layer to make this decadent bar your whole family will love.

napoleon cremes

Now…I’m usually a pretty healthy eater, but these napoleon cremes are an excuse to cook any day in my life. With over a cup of butter, two kinds of sugar, coconut, dark chocolate, and of course, heavy whipping cream, you KNOW they will be delicious. Upon first glance, you might think they are the Nanaimo Bar (one of Canada’s favorite confections), but Nanaimo Bars require custard in the filling. These bars are made with pudding instead of custard, and so they are called napoleon cremes. Custard or no custard, they are one of our favorites

Would you like to make napoleon cremes with me?

Come on in to my kitchen!

napoleon cremes ingredients

Napoleon Cremes Ingredients

  • butter (lots of butter)
  • cocoa powder
  • graham crackers
  • coconut
  • sugar
  • chocolate chips
  • vanilla pudding
melted butter for bottom crust in bowl

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How to Make Napoleon Cremes

To begin, let’s make our bottom crust. Melt butter, granulated sugar, cocoa, and vanilla in a medium saucepan using medium heat.

ingredients in bowl with wooden spoon

When everything is smooth and melty, add in your coconut and graham cracker crumbs to form a dough.

bottom layer of napoleon cremes

Spread the dough into a 2.2 qt. baking pan or 9-inch square pan and press down tightly. Put the crust into the freezer as you prepare the filling layer.

creamed sugar layer

In a large mixing bowl, beat together the instant pudding, heavy cream, and ½ cup of soft butter until creamy (about 1-2 minutes) Add in the powdered sugar until thoroughly mixed and you have the consistency of a thick frosting.

layer for napoleon cremes

Remove the crust from the freezer and spread the filling layer on top. Put it back into the freezer as you prepare the top layer.

top chocolate layer

In a small saucepan, melt the remaining butter and dark or semi-sweet chocolate chips. Remove your crust and filling from the freezer and spread this chocolate mixture on top.

layers for napoleon cremes in pan

Can you see those three distinct layers? The coconut crust, the creamy filling, and the chocolate top layer. What a beaut! Refrigerate the napoleon cremes for at least 30 minutes until serving.

napoleon creme squares

Cut them into squares (small, they are rich!) and serve with coffee. I actually made this batch for a group of construction workers who are building a new garage for us (yes, hubby included!) Let’s just say they didn’t care one bit about how many calories were in each of these napoleon cremes.

This recipe is from my dear friend Carolyn Tritch who has been gone for 13 years this month. Hard to believe! She was a generous soul, a classic pianist, and a gourmet cook who always used high quality and full-fat ingredients. I introduced a recipe of hers back in 2017 called make-ahead breakfast casserole, which calls for wine, thick Genoa salami, and swiss gruyere cheese. Yep, that was Carolyn. Before we were married, my husband would stay at her house so he could see me (we did the long-distance thing for 2 years) and while there, Carolyn would make him these amazing three-layer, no-bake napoleon cremes.

Miss you Mrs. T! <3

More No-Bake Recipes

Created by: Lynette Rice

Napoleon Creams


Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 5 minutes
Cooling Time 30 minutes
Servings 24
24
Three distinct layers make these napoleon cremes one of our favorite no-bake desserts.  Basic ingredients form the coconut crust, the creamy filling, and the chocolate top layer to make this decadent bar your whole family will love.

Ingredients
  

  • 1 1/4 cup butter + 2 T. divided
  • 1/4 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 3/4 cup graham cracker crumbs
  • 1 cup unsweetened coconut shredded
  • 2 cups powdered sugar
  • 3.4 oz instant vanilla pudding mix
  • 4 Tablespoons heavy whipping cream
  • 6 oz. semi-sweet or dark chocolate chips

Instructions

  • Melt ¾ cup of the butter, the granulated sugar, cocoa, and vanilla in a medium saucepan using medium heat until smooth.  Add in your coconut and graham cracker crumbs to form a dough.  Spread the dough into a 2.2 qt. baking pan or 9 inch square pan and press down tightly. Put the crust into the freezer as you prepare the filling layer.
  • In a large mixing bowl, beat together the instant pudding, heavy cream, and ½ cup of soft butter until creamy (about 1-2 minutes) Add in the powdered sugar until thoroughly mixed and you have the consistency of a thick frosting.  Remove the crust from the freezer and spread the filling layer on top. Put it back into the freezer as you prepare the top layer.
  • In a small saucepan, melt the remaining 2 T butter and 6 oz. of dark or semi-sweet chocolate chips.  Remove your crust and filling from the freezer and spread this chocolate mixture on top.
  • Refrigerate the napoloen cremes for at least 30 minutes until serving and cut into small squares.

Notes

You can double this recipe for a 13×9 pan, but the bars will be a bit taller
Feel free to add your favorite extracts to the filling layer (amaretto, almond, coconut, etc)
For a smoother crust, try grinding the shredded coconut before adding it in.

Nutrition

Serving: 1square | Calories: 214kcal | Carbohydrates: 27g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 29mg | Sodium: 152mg | Potassium: 97mg | Fiber: 1g | Sugar: 11g | Vitamin A: 336IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 1mg

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