Best 4 Neapolitan Cream Cheese Bars Recipes

NEAPOLITAN BARS

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.

NEAPOLITAN CRISPY BARS

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.

CREAM CHEESE BARS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 15 x 10 inch sheet pan.
• Mix together cake mix, butter or margarine, and 1 egg. Press mixture into pan.
• In a small bowl, mix together cream cheese, 2 eggs, and confectioners' sugar. Pour mixture on top of cake mixture.
• Bake for 15 minutes. Reduce temperature to 300 degrees F (150 degrees C), and bake for 30 to 35 minutes. Cool, and cut into squares.

NEAPOLITAN CHEESECAKE BARS

Steps:

• Preheat the oven to 350°F with the oven rack placed in the middle of the oven.
• Crust:
• In a medium bowl, stir the cookie crumbs, sugar, butter, and salt to combine. Spray a 9x13-inch pan with nonstick spray and line with parchment. Press the crumb mixture evenly onto the base of the pan.
• Transfer the pan to the oven and bake until the crust appears set and smells toasty, 10 to 12 min. Cool completely. Turn down the oven to 325°F.
• Filling:
• In a medium saucepan, combine the strawberries, lemon juice and 1/2 cup of the granulated sugar. Cook over medium heat, stirring occasionally, until the berries have broken down and are very soft, 4 to 5 min. Press the mixture through a strainer; reserve the juice in a small bowl. Let cool while you make the cheesecake batter. Discard the strawberry solids in strainer.
• In the bowl of a food processor, process the cream cheese and the remaining 1-1/4 cups sugar to combine, 2 to 3 min. Add the eggs, one at a time, and process just until each is combined, stopping to scrape the bowl a few times throughout the process. Then, add the vanilla.
• Scoop 1/3 of the batter into the bowl with the strawberry juice and stir to combine. Scoop another 1/3 of the batter into another bowl. Melt the chocolate, then fold it into the second bowl of cheesecake batter. (This works best when the chocolate is freshly melted.) Transfer both the strawberry cheesecake batter and the chocolate cheesecake batter into separate disposable pastry bags or zip-top bags.
• Pour the remaining cheesecake batter over the cooled crust. Cut a 1/2-inch opening from one bottom corner of each pastry bag. Use the bags to drizzle many random lines of the chocolate and strawberry cheesecake batters on top of the plain cheesecake batter in pan.
• Gently transfer the cheesecake to the oven, and bake until the edges appear set but the center still appears slightly jiggly, 45 to 50 min. Cool at room temperature for 45 min., then refrigerate for at least 4 hours before slicing and serving.