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.
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
- butter (lots of butter)
- cocoa powder
- graham crackers
- coconut
- sugar
- chocolate chips
- vanilla pudding
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.
When everything is smooth and melty, 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 butter and dark or semi-sweet chocolate chips. Remove your crust and filling from the freezer and spread this chocolate mixture on top.
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.
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
- Peanut Butter No-Bake Oatmeal Cookies
- No-Bake Peanut Butter Pie Recipe
- The Best Healthy Granola Bar Recipe
Napoleon Creams
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.
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