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Neapolitan Crispy Bars Recipe

Neapolitan Crispy Bars Recipe

Talk about a conversation piece! These fun, yummy bars will get people talking. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 10 min. Cook: 30 min. + cooling YIELD:12 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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. Yield: 1 dozen.

Nutritional Facts

1 bar equals 228 calories, 5 g fat (3 g saturated fat), 8 mg cholesterol, 159 mg sodium, 46 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Neapolitan Crispy Bars

Sort By :
MY REVIEW
Reviewed Jul. 24, 2014

"Easy to make and were delicious!! They were a hit at home and the kids loved them!"

MY REVIEW
Reviewed Jan. 7, 2014

"Thank you all for your feedback on this recipe. Based on your comments, we retested this recipe in our test kitchen using just ¼ cup preserves (instead of ½ cup) and didn?t have any problems with the strawberry layer being too soft. The recipe will be updated shortly.

Sincerely,
Peggy Woodward, RD
Food Editor
Taste of Home brands"

MY REVIEW
Reviewed Nov. 30, 2013

"I loved these! They are very pretty and take me back to my childhood. I followed the recipe exactly, except I added a generous handful of sweetened flaked coconut to the strawberry layer to make them taste like Neapolitan coconut candy."

MY REVIEW
Reviewed Sep. 5, 2013

"For those who really wanted to like this recipe but didn't like the consistency of the red part, a 1/3 of a 4 serving package of raspberry or strawberry jello rather than the preserves should solve the problem. You can do the same for the chocolate layer (using chocolate pudding rather than jello) instead of buying Cocoa Krispies."

MY REVIEW
Reviewed Feb. 28, 2012

"I have to agree with the others, the strawberry part was runny and gross, I followed the directions exactly. What a waste, they looked really nice, but no one would eat them, I ended up throwing more than three quarters of this out."

MY REVIEW
Reviewed Aug. 15, 2011

"Made it as described but the strawberry part was too runny and didnt seem to taste right but if made with food coloring only instead of the strawberry I think it would be fine."

MY REVIEW
Reviewed May. 9, 2011

"These were excellent, but I stopped following the directions to melt the marshmallows on the stove after the first layer and used the microwave as I usually do for rice krispie treats. It made the whole recipe much quicker to complete. I plan on doing these with the strawberry layer, the regular layer, and a layer with blueberry preserves for the 4th of July."

MY REVIEW
Reviewed Jul. 30, 2010

"Everyone loved these treats - though I did NOT use the perserves and instead used strawberry marshmellows. Turned out great."

MY REVIEW
Reviewed Jul. 27, 2010

"My daughter made these as a 4-H Creative Food entry for the county fair and got a purple ribbon (1st place.) They were delicious and the judge was very impressed with the twist on the traditional krispy treats. She didn't have any problem with the strawberry preserves."

MY REVIEW
Reviewed Aug. 22, 2009

"Disappointed. I have made this recipe twice, each time the strawberry mixture is too liquidy, and unappetizing."

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