Napoleon Cremes
- Makes 44 Candies
Ingredients
Crust
- 1/2 cup butter
- 1/4 cup sugar
- 1/4 cup cocoa
- 1 teaspoon vanilla
- 1 egg, slightly beaten
- 2 cups finely crushed graham cracker crumbs (buy the box)
- 1 Cup flaked coconut
Vanilla Creme Layer
- 1/2 cup butter
- 3 tablespoons milk
- 1 — 3 3/4 ounce package instant vanilla pudding mix
- 2 cups sifted confectioners sugar
Chocolate Layer
- 1 — 6 ounce package semisweet chocolate morsels
- 2 tablespoons butter
Directions
- Combine 1/2-cup butter, sugar, cocoa and vanilla in top part of double boiler. Cook over simmering water until butter melts.
- Stir in egg. Continue cooking and stirring until mixture is thick, about 3 minutes.
- Blend in graham cracker crumbs and coconut.
- Press into buttered 9-inch square pan.
- Cream 1/2-cup butter well. Stir in milk, pudding mix and confectioners sugar. Beat until fluffy.
- Spread evenly over crust. Chill until firm.
- Melt chocolate chips and butter over simmering water in the top of double boiler. Cool. Spread over pudding layer. Chill.
- Cut in 2 x 3/4 inch bars. Makes about 44 candies.
- Place each in tiny "cupcake papers". Keep chilled.
Source: Mom