NEAPOLITAN CRISPY BARS
Talk about a conversation piece! These fun, yummy bars will get people talking. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine a third of the marshmallows (about 2 cups) and 1 tablespoon butter. Cook and stir over medium-low heat until melted. Remove from heat; stir in Cocoa Krispies and chocolate chips. Press into a greased 11x7-in. dish., In a saucepan, combine a third of the marshmallows and 1 tablespoon butter. Cook and stir over medium-low heat until melted. Remove from heat; stir in 2 cups Rice Krispies. Press into dish over chocolate layer., In a saucepan, combine remaining marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from heat; stir in preserves and, if desired, food coloring. Stir in remaining Rice Krispies. Press into dish; cool. Cut into bars.
Nutrition Facts : Calories 228 calories, Fat 5g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 159mg sodium, Carbohydrate 46g carbohydrate (28g sugars, Fiber 1g fiber), Protein 2g protein.
NEAPOLITAN SQUARES
Posted by request. Recipe by Jean Pare from "Company's Coming 150 Delicious Squares". Does not cooling prior to frosting.
Provided by Boxerwing
Categories Bar Cookie
Time 40m
Yield 36 bars
Number Of Ingredients 9
Steps:
- Bottom Layer: Preheat oven to 350°F.
- Combine first four ingredients.
- Press into a greased 9"X9" pan with greased sides.
- Bake for 10 minute.
- Second layer: Combine coconut and condensed milk.
- Spread over bottom layer.
- Bake for 20 minutes or until a slight tinge of light brown begins to show on edges.
- Cool before frosting.
- Icing: Beat icing sugar, remaining butter and cherry juice together.
- You may need more juice to make it soft enough to spread.
- Spread over cooled bars.
- Cover tightly and store at least one day to soften.
- Can be use the same day as baked but will be more difficult to cut.
- Yield is 36 bars.
- N.
- B.
- If you do not have cherry juice, use water with a bit of red food colouring with 1/4 tsp cherry or almond flavouring.
LAYERED NEOPOLITAN SQUARES
These sweet squares are so good. They have coconut flavor and maraschino cherry flavor. From Jean Paré. They are easier to slice the second and third day.
Provided by Boomette
Categories Dessert
Time 45m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Bottom: Mix the 4 first ingredients together. Put in a greased 9x9 baking pan (grease the sides also). Cook in the oven at 350 F for 10 minutes.
- Second Layer: In a clean bowl, mix coconut and condensed milk. Spread this mixture on the bottom, in the pan. Cook in the oven at 350 F for 20 minutes, or until the cookie begins to golden on the sides. Let cool before icing.
- Icing: Beat all ingredients of the icing together, adding juice, if needed to have a good consistency. Put the icing on the cold cookie. Put in an hermetic container and let rest at least one day to let the cookie soften. You can eat the squares the same day but they're harder to cut when fresh.
NEAPOLITAN HOLIDAY COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 11h
Yield 7 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Coat 3 quarter-sheet pans (or three 13-by-9-by-2-inch jelly roll pans) with cooking spray. Line each pan with parchment paper and coat the paper with cooking spray as well.
- Place the almond paste in the bowl of a stand mixer. Break it up into small pieces with a fork. Fit the mixer with the paddle attachment and add the butter and sugar to the bowl. Beat the mixture on high speed until light and fluffy, about 7 minutes. Reduce the speed to medium, add the egg yolks, and beat until incorporated. Turn the mixer off and stir in the flour with a wooden spoon until well combined. Transfer the mixture to a medium bowl.
- Clean the mixer bowl thoroughly and fit the mixer with the whisk attachment. Beat the egg whites on high speed until stiff peaks form. Fold the egg whites into the batter until thoroughly blended.
- Transfer 1 1/2 cups of the batter to a medium bowl, then transfer another 1 1/2 cups of the batter to a second medium bowl. Add the red food coloring to one of the bowls and stir until the batter is tinted throughout. Add the green food coloring to the second bowl and stir until the batter is tinted throughout. Scrape each of the three batters into one of the prepared pans, using the spatula to spread the batter to the edges. Bake, rotating and switching the positions of the pans halfway through, until the edges are golden, 12 to 14 minutes. Let cool in the pans for about 5 minutes, then invert onto cooling racks and allow to cool completely.
- To assemble, place the green layer on a large cutting board or a large inverted baking sheet lined with wax paper. Spread the raspberry jam evenly over the top. Place the yellow layer on top and spread with the apricot preserves. If there are large chunks of apricots, remove and chop them up to make them more spreadable. Top with the red layer. Cover with plastic wrap and place a heavy cutting board on top to weight it down. Refrigerate overnight.
- Place the chocolate chips in a microwaveable bowl and melt in the microwave on low power about 2 minutes. Spread the chocolate on top of the cooled cake and let dry slightly. Trim the rim of the cake with a serrated knife to make clean edges. Cut the cake crosswise into twelve 1-inch-wide strips, then cut lengthwise into 1 1/4-inch strips. The cookies will keep, covered, up to 1 week.
NEAPOLITAN CAKE BARS
With three-flavor delight in every bite, these colorful bars combine Betty Crocker™ Super Moist™ devil's food, white and strawberry cake mixes in one tasty bar.
Provided by Inspired Taste
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. In large bowl, mash devil's food cake mix, 1/2 cup butter and 1 egg until well combined. Repeat in separate bowls with white cake mix and strawberry cake mix using remaining butter and eggs.
- Press devil's food batter in bottom of ungreased 13x9-inch pan.
- Press white batter on top of devil's food batter.
- Press strawberry batter on top of white batter.
- Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely, about 45 minutes. Cut into bars.
Nutrition Facts : ServingSize 1 Serving
NEAPOLITAN CREAM CHEESE BARS
Prize-Winning Recipe Fall 2010! Layer chocolate, vanilla and strawberry flavors in a delightful bar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, melted butter and 1 egg until soft dough forms. Press dough in bottom of pan. Bake 10 minutes. Cool 10 minutes.
- Meanwhile, in large bowl, beat cream cheese, sugar, vanilla and the remaining 2 eggs with electric mixer on medium speed until smooth. Spread over cookie base.
- Bake 30 to 35 minutes or until set. Cool 30 minutes. Spread frosting over cream cheese layer. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 180, Carbohydrate 20 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 15 g, TransFat 1 g
NEAPOLITAN GOOEY CAKE BARS
Make and share this Neapolitan Gooey Cake Bars recipe from Food.com.
Provided by Lynn in MA
Categories Dessert
Time 1h
Yield 24 Bars, 24 serving(s)
Number Of Ingredients 6
Steps:
- 1.Preheat oven to 350 degrees F. Line a 13" x 9" x 2" baking pan with foil and spray with cooking spray.
- 2.In a large mixing bowl, combine the chocolate cake mix with one stick of butter and one egg. Mix until combined well. Press evenly onto the bottom of the prepared baking pan.
- 3.In another large mixing bowl, combine the white cake mix with one stick of butter and one egg. Mix until combined well. Press evenly over the chocolate layer in pan.
- 4.In a third large mixing bowl, combine the strawberry cake mix with one stick of butter and one egg. Mix until combined well. Press evenly over the white layer in pan.
- 5.Evenly drizzle the sweetened condensed milk over the strawberry layer.
- 6.Bake in the preheated oven for 40 to 45 minutes, until center is cooked through.
- 7.Let cool completely before removing from pan, peeling away foil and cutting into bars or squares.
- NOTE: Trim off all the edges after removing from pan but before cutting into bars/squares for a nicer/neater look.
Nutrition Facts : Calories 323.8, Fat 18.6, SaturatedFat 9.1, Cholesterol 57, Sodium 340.6, Carbohydrate 37.5, Fiber 0.7, Sugar 25.1, Protein 3.9
NEAPOLITAN KRISPIE BARS
When I was growing up, Neapolitan ice cream was a fierce competitor to vanilla and chocolate--and all those fancy flavors available now just didn't exist. But judging by supermarket freezers, it hasn't lost it's popularity one iota. If you're a devoted lover of Neapolitan, you'll enjoy this snazzy version of Rice Krispie Treats. If your family and friends haven't tried this combo of strawberry, chocolate, and vanilla, these sweet, crispy bars will introduce them to the variety of classic flavors that only Neapolitan can offer.
Provided by Christmas Carol
Categories < 60 Mins
Time 45m
Yield 1 dozen
Number Of Ingredients 7
Steps:
- In a large saucepan, combine a third of the marshmallows (about 2 cups) and 1 tablespoon of butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in Cocoa Krispies and chocolate chips. Press into a greased 11 inch by 7 inch dish.
- In a large saucepan, combine a third of the marshmallows and 1 tablespoon of butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in 2 cups Rice Krispies. Press into dish over chocolate layer.
- In a large saucepan, combine remaining marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in preserves and food coloring. Stir in remaining cereal. Press into the dish. Cool. Cut into bars.
Nutrition Facts : Calories 2067, Fat 61.2, SaturatedFat 37.4, Cholesterol 91.6, Sodium 591.7, Carbohydrate 396, Fiber 7.2, Sugar 288, Protein 9.7
NEAPOLITAN CRISPY BARS
A yummy take on the rice crispy treat from Taste of Home! Kids and adults will both love these!!! More work than the traditional rice crispy bar, but very much worth the extra effort and love!! **Taste of home hint: Use a potato masher sprayed with non-stick cooking spray to press each layer down with less mess!!
Provided by Backwoods Foodie
Categories Dessert
Time 30m
Yield 12-24 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, combine a third of the marshmallows (about 2 cups) and one tablespoon butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in chocolate flavored cereal and chocolate chips. Press into a greased 11x7 inch dish.
- In a large saucepan, combine a third of the marshmallows and one tablespoon butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in 2 cups rice cereal. Press into dish over chocolate layer.
- In a large saucepan, combine remaining marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in preserves and food coloring, if desired. Stir in the remaining cereal. Press into the dish over plain layer.
- Cool completely and cut into bars.
Nutrition Facts : Calories 232.1, Fat 5.4, SaturatedFat 3.3, Cholesterol 7.7, Sodium 153.8, Carbohydrate 46.8, Fiber 0.7, Sugar 27.6, Protein 1.7
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- Step 1Working in two batches, pulse chocolate wafers in a food processor until fine and crumbly. Transfer the chocolate crumbs to a large bowl. Add the melted butter and sugar.
- Step 2Line a 9-by-13-inch pan with parchment paper. Add the crumb mixture to the pan; press firmly to create an evenly thick crust. Freeze for 30 minutes.
- Step 3Add the ice cream to the bowl of a stand mixer fitted with the paddle attachment. Beat at medium-low speed until smooth, about 1 minute.
- Step 4Remove the chocolate crust from the freezer; spread the ice cream mixture over the crust in an even layer. Freeze until the ice cream is firm again, about 3 hours or overnight.
- Step 5Stir together the sliced fresh strawberries and sugar; let stand at room temperature for 30 minutes. Remove the bars from the freezer; cut and serve immediately with the fresh strawberry mixture spooned on top.
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