Napoleon Cremes

• 1 cup butter, divided
• 1/4 cup sugar
• 1/4 cup cocoa
• 1 teaspoon vanilla
• 1 egg, slightly beaten
• 2 cups graham cracker crumbs
• 1 cup flaked coconut
• 3 tablespoons milk
• 1 (3 3/4 ounce) vanilla instant pudding mix
• 2 cups confectioners' sugar
• 1 (6 ounce) package chocolate chips
• 2 tablespoons butter
• 1 tablespoon paraffin wax (optional)

1. Butter a 9-inch square pan.
2. 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.
3. Continue cooking, stirring, until the mixture is thick (about 3 minutes). Blend in crumbs and coconut.
4. Press the mixture in the prepared pan.
5. In a bowl, cream 1/2 cup of butter. Stir in milk, pudding mix, and confectioners sugar. Beat until light and fluffy.
6. Spread mixture evenly over the crust mixture in the pan.
7. Chill until firm.
8. In a double boiler, melt chocolate, 2 tbsp butter and paraffin. Cool, spread over pudding layer. Chill.
9. Cut into 2 x 3/4 inch bars.

butter, sugar, cocoa, vanilla, egg, graham cracker crumbs, flaked coconut, milk, vanilla instant pudding, sugar, chocolate chips, butter, paraffin

Taken from www.food.com/recipe/napoleon-cremes-197128 (may not work)