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Napoleon Cremes



Butter a 9-inch square pan.
In top of a double boiler: combine 1/2 c butter, sugar, cocoa, vanilla.
Cook over simmering water until the butter is melted.
Stir in the slightly beaten egg.
Continue cooking, stirring, until the mixture is thick (about 3 minutes).
Blend in crumbs and coconut.
Press the mixture in the prepared pan.
In a bowl, cream 1/2 cup of butter.
Stir in milk, pudding mix, and confectioners sugar.
Beat until light and fluffy.
Spread mixture evenly over the crust mixture in the pan.
Chill until firm.
In a double boiler, melt chocolate, 2 tbsp butter and paraffin.
Cool, spread over pudding layer.
Cut into 2 x 3/4 inch bars.