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Napoleon Creams

These are chocolate decadence. If you take them anywhere, you'll come home empty handed.

Course Dessert, Snack
Keyword napoleon creams
Author Julie Trusler


Bottom Layer

  • 1/2 c. butter
  • 1/4 c. granulated sugar
  • 1/4 c. cocoa
  • 1 t. vanilla
  • 1 large egg (slightly beaten)
  • 1.5 c. graham cracker crumbs


  • 1/2 c. butter
  • 3 T. milk
  • 1 3.4 oz. package of vanilla instant pudding mix
  • 2 c. powdered sugar


  • 1 c. semi-sweet chocolate chips
  • 1 T. solid vegetable shortening


Bottom Layer

  1. Combine butter, sugar, cocoa and vanilla in a heavy saucepan.

  2. Cook over medium heat until butter melts.

  3. Stir in egg.

  4. Continue cooking and stirring until the mixture is thick (this doesn't take very long).

  5. Remove from heat, stir in crumbs and press into an 8 or 9 inch square pan.

  6. Chill.


  1. Cream butter well.

  2. Add milk, pudding mix and powdered sugar.

  3. Beat until fluffy.

  4. Spread evenly over the bottom layer.

  5. Chill until firm.


  1. In a small microwave-safe bowl, combine chocolate chips and shortening.

  2. Microwave on medium for 1-2 minutes or until the chocolate is just melted.

  3. Stir until smooth.

  4. Spread over pudding layer.

  5. Chill just until the chocolate is easy to cut (5-10 minutes).

  6. Cut into small pieces (bite-size squares or two-bite rectangles) and continue to chill until very cold.

Recipe Notes