Neapolitan Bars Recipes

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NEAPOLITAN CAKE BARS



Neapolitan Cake Bars image

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

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1 box Betty Crocker™ Super Moist™ white or vanilla cake mix
1 box Betty Crocker™ Super Moist™ strawberry cake mix
1 1/2 cups butter, softened
3 eggs

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



Neapolitan Cream Cheese Bars image

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

1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1/2 cup butter or margarine, melted
3 eggs
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1 container (12 oz) Betty Crocker™ Whipped Strawberry frosting

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

NANAIMO BARS I



Nanaimo Bars I image

These are a totally sinful concoction containing more calories than one would care to count. A decadent dessert! Will satisfy any sweet tooth!

Provided by Shealeen

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Yield 12

Number Of Ingredients 14

½ cup butter
¼ cup white sugar
5 tablespoons unsweetened cocoa powder
1 egg
1 teaspoon vanilla extract
2 cups graham cracker crumbs
1 cup shredded coconut
½ cup chopped walnuts
¼ cup butter
2 cups confectioners' sugar
2 tablespoons vanilla custard powder
3 tablespoons milk
4 (1 ounce) squares semisweet chocolate, chopped
1 tablespoon butter

Steps:

  • Mix 1/2 cup butter or margarine, white sugar, cocoa, egg and vanilla in a heavy sauce pan or double boiler. Stir over low heat until mixture is of custard like consistency.
  • Combine graham crackers, coconut and walnuts and add to the melted mixture. Mix well and pack into buttered 9 inch square cake pan.
  • Cream 1/4 cup butter, confectioners' sugar, vanilla custard powder and milk. Beat until creamy and spread over melted base.
  • Refrigerate till hardened.
  • Melt semi-sweet chocolate with 1 tablespoon butter and drizzle over custard icing. Refrigerate. When totally hard cut into square bars.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 46.8 g, Cholesterol 48.9 mg, Fat 22.6 g, Fiber 2.7 g, Protein 3.8 g, SaturatedFat 12.1 g, Sodium 199 mg, Sugar 35.5 g

NEAPOLITAN BARS



Neapolitan Bars image

The colors of the season featured in this moist bars, which are layered with cherry and apricot preserves.-Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 dozen.

Number Of Ingredients 15

1 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 to 2 drops green food coloring
1 to 2 drops red food coloring
1/3 cup miniature semisweet chocolate chips
1/4 cup finely chopped maraschino cherries, patted dry
1/3 cup sweetened shredded coconut
1/2 teaspoon rum extract
1/4 cup cherry preserves
1/4 cup apricot preserves

Steps:

  • Line a greased 13-in. x 9-in. baking pan with waxed paper; grease the paper and set aside., In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Divide dough in thirds. Tint one portion green and one portion red; leave the remaining portion white. Add chocolate chips to green portion, cherries to red portion and coconut and rum extract to white portion. Spread one portion into prepared pan. Bake at 350° for 7-9 minutes or until edges are golden brown., Immediately invert onto a wire rack and remove waxed paper. Place another wire rack on top and turn over. Cool completely. Repeat with remaining portions, preparing pan each time., Place pink layer on a large piece of plastic wrap, about 30 in. long. Spread with cherry preserves. Top with white layer and spread with apricot preserves. Top with green layer. Bring plastic over layers. Slide onto a baking sheet and set a cutting board on top to compress layers. Refrigerate overnight., With a sharp knife, trim 1/4 in. from each edge. Cut into bars. Store in an airtight container.

Nutrition Facts : Calories 94 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 69mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

NEAPOLITAN CRISPY BARS



Neapolitan Crispy Bars image

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

1 package (10 ounces) large marshmallows, divided
3 tablespoons butter, divided
2 cups Cocoa Krispies
1/2 cup miniature semisweet chocolate chips
4 cups Rice Krispies, divided
1/4 cup strawberry preserves
5 drops red food coloring, optional

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 KRISPIE BARS



Neapolitan Krispie Bars image

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

1 (10 ounce) package large marshmallows, divided
3 tablespoons butter, divided
2 cups cocoa krispies cereal
1/2 cup miniature semisweet chocolate chips
4 cups rice krispies cereal, divided
1/2 cup strawberry preserves, divided
5 drops red food coloring

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 SQUARES



Neapolitan Squares image

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

1 1/4 cups graham cracker crumbs
1/2 cup butter or 1/2 cup margarine, melted
1/2 cup packed brown sugar
1/3 cup all-purpose flour
2 cups medium grind coconut
11 ounces sweetened condensed milk
2 cups icing sugar
4 tablespoons butter or 4 tablespoons margarine
3 tablespoons maraschino cherry juice

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.

NEAPOLITAN COCONUT STRIPS



Neapolitan Coconut Strips image

Prepare for an unparalleled (and unorthodox) blast of flavors in these stratified little candies. The exquisitely tender treats are emboldened with vanilla, chocolate, and coconut. Get the packaging how-to for the Neapolitan Coconut Strips.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 160 pieces

Number Of Ingredients 9

12 ounces white chocolate, chopped
1 can (14 ounces) sweetened condensed milk
1 1/2 ounces (3 tablespoons) unsalted butter
1/2 teaspoon coarse salt
1 vanilla bean, split and scraped, pod reserved for another use
4 ounces finely shredded unsweetened coconut (1 1/4 cup)
4 ounces finely shredded sweetened coconut (1 1/3 cup)
1 ounce milk chocolate, melted
1 drop red gel-paste food coloring

Steps:

  • Line an 8-inch square cake pan with plastic wrap, leaving a 2-inch overhang on 2 sides. Combine white chocolate, condensed milk, butter, salt, and vanilla seeds in a medium saucepan over medium heat. Cook, stirring, until smooth. Remove from heat, and stir in both types of coconut.
  • Divide mixture among 3 bowls. Stir milk chocolate into 1 batch and food coloring into another. Leave third plain.
  • Spread milk-chocolate mixture into bottom of pan. Gently dollop plain mixture over top, covering as much surface as possible. Gently spread, then repeat with the remaining mixture. Refrigerate until firm, about 2 hours.
  • Unmold coconut square using plastic overhang, and discard plastic. Trim about 1/4 inch each from 2 parallel sides. Cut crosswise into 1/4-inch-wide slices. Cut each slice into 1 1/2-inch-long strips. Cover, and refrigerate for up to 1 week.

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