NEAPOLITAN BARS
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
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 ICE CREAM
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h40m
Yield Two 6-cup loaf pans
Number Of Ingredients 11
Steps:
- For the custard base and vanilla ice cream layer: In a medium saucepan over medium-low heat, combine the half-and-half and sugar. Stir it around to combine.
- Using a small paring knife, split the vanilla bean down the middle. Scrape out the caviar inside and add it to the pan along with the bean. Stir the mixture around and heat it up until it's hot but not boiling.
- Add the egg yolks to a medium bowl and whisk them vigorously until the yolks are slightly lighter in color, about 2 minutes.
- Remove the vanilla bean from the saucepan. Grab a ladle of the hot half-and-half mixture and drizzle it very slowly into the yolks, whisking constantly. This will temper the egg yolks so that they don't scramble when they're added to the saucepan. Add another ladle of the hot liquid, and when it's mixed in, pour the egg mixture slowly into the half-and-half mixture, stirring with a spoon until the mixture is thick and coating the spoon, 2 minutes or so.
- Set a fine-mesh strainer over a clean glass bowl and strain the custard. Don't worry if it looks a little lumpy! That just means you're perfectly imperfect. Add the heavy cream to the bowl and stir to combine. Divide the mixture into three pitchers; set aside one pitcher to work with for the chocolate ice cream layer, and chill the other two.
- For the chocolate ice cream layer: Melt the dark chocolate chips with the heavy cream over a double boiler. When the chocolate and cream mixture is smooth and melted, add 1 cup of the reserved custard and combine. Return this mixture back to the pitcher. (This step is to ease the mixing process to make it easier to pour back into the custard and could therefore be omitted.) Whisk the cocoa into the pitcher. Pour into an ice cream maker and churn as per the manufacturer's instructions. (This will take approximately 1 hour.)
- Line two 6-cup loaf pans with plastic wrap. Scoop half of the chocolate ice cream into each. Smooth them over and place in the freezer for at least 1 hour.
- To make the vanilla ice-cream layer, add the second pitcher of custard to the ice cream maker and churn according to the instructions. (Again, approximately 1 hour.)
- Remove the loaf pans from the freezer and spread half of the vanilla ice cream in each. Smooth and return to the freezer for at least 1 hour.
- For the strawberry ice cream layer: Combine the strawberries, sugar and red food coloring in a blender and puree until smooth (or you can stop just short of smooth if you want a little texture). Pour the pureed strawberries into the final third of the chilled custard mixtures and stir. Pour into the ice cream maker and churn.
- Remove the two pans from the freezer and scoop half of the strawberry ice cream into each, making the final layer. Smooth and return to the freezer for at least an hour.
- To serve: Remove the loaf pans from the freezer, turn them upside down onto a serving plate and remove the plastic wrap. Slice neatly with a knife that has been dipped in very hot water.
NAPOLEON CREMES
For the annual Christmas open house we host, I set out a buffet with lots of food and candies like these lovely layered treats. They're so creamy, and with a green pistachio layer of pudding peeking out, they're very merry. -Gloria Jesswein, Niles, Michigan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- Combine graham cracker crumbs, coconut, sugar and cocoa. Stir in melted butter and vanilla. Press onto bottom of a greased 9-in. square baking dish. Refrigerate 30 minutes., For filling, beat softened butter until smooth. Add confectioners' sugar, pudding mix and milk; beat until fluffy. Spread over crust. Refrigerate until firm, 1-1/2 to 2 hours., For topping, microwave chocolate chips and butter on high, stirring every 30 seconds, until melted and smooth. Cool. Spread over pudding layer. Refrigerate until set. Cut into bars.
Nutrition Facts : Calories 116 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 102mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber trace fiber), Protein 1g protein
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.
CONTEST-WINNING NEAPOLITAN CHEESECAKE
As a child, I loved Neapolitan ice cream. I thought it would be fun to create a cheesecake with the same flavors. This smooth, creamy layered beauty is the result. Each layer is just rich with flavor. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cookie crumbs, sugar and butter. Press onto the bottom of pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the flour, cream and extracts. Add eggs; beat on low speed just until combined. Divide batter into thirds., In a microwave, melt chocolate chips; cool to room temperature. Stir melted chocolate into one portion of batter; pour over crust. In a food processor, puree strawberries. Add pureed strawberries and food coloring if desired to another portion; gently spread over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 40 minutes or until center is just set and top appears dull. Gently spread remaining batter over top. Bake for 25-30 minutes or until top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Drizzle jam over cheesecake; garnish with strawberries and whipped cream.
Nutrition Facts : Calories 563 calories, Fat 38g fat (22g saturated fat), Cholesterol 167mg cholesterol, Sodium 340mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 10g protein.
More about "neapolitan cream cheese bars recipes"
CREAM CHEESE BAR RECIPES
From allrecipes.com
Author Sarra Sedghi
NO BAKE NEAPOLITAN CHEESECAKE PIE | EASY NO BAKE …
From lifeloveandsugar.com
OUR BEST BARS AND SQUARES RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
10 TASTY NEAPOLITAN RECIPES - TASTE OF HOME
From tasteofhome.com
CANNOLI CHEESECAKE BARS (EASY ITALIAN DESSERT)
From snappygourmet.com
23 BEST CREAM CHEESE BARS (EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Nov 17, 2022Category Desserts, Recipe Roundup
- Cheesecake Brownies. Dessert lovers rejoice! Cheesecake brownies are the best of both worlds! These treats combine the rich, chocolatey flavor of brownies with the creamy sweetness of a cheesecake, all in one heavenly bite.
- Cinnamon Cream Cheese Bars. Sweet, rich, and decadent, these cinnamon-spiced bars are the perfect mid-morning pick-me-up. A cross between coffee cake and cheesecake, they’re soft and fluffy, with rich cinnamon flavor and creamy cheesecake filling.
- The Best Philadelphia Cheesecake Bars. Cheesecake is my favorite dessert – in every shape, flavor, or style! And from the Graham Cracker crust to the luxurious sweet cheese filling and bright strawberry top, this recipe hits the spot every time.
- Blueberry Cream Cheese Bars. Make these blueberry cream cheese bars for your next summer bash, and they’ll fly off the plate! Like the recipe above, they start with a buttery crumb crust.
- Neiman Marcus Bars. Neiman Marcus has a few tasty recipes floating around the internet. And this scrumptious treat has been a favorite since it was first introduced in the early 1900s.
NO BAKE NEAPOLITAN CHEESECAKE BARS RECIPE - EMILY …
From emilyenchanted.com
5/5 (1)Total Time 50 minsCategory DessertsCalories 534 per serving
- Using a food processor (or by smashing in a large ziplock bag) crush the Oreo cookies until they are a fine powder. Melt the stick of butter, and stir into the crumbs until they are combined.
- Line an 8x8 cake pan with parchment paper, so you can easily remove the cheesecake when done. Pour the crust mixture into the lined pan, and press firmly, so the crust will be well set into the pan. Place the pan in the freezer or refrigerator while preparing the filling.
- For the base of the cheesecake, place all three packages of the cream cheese into a large bowl. Combine with one teaspoon of vanilla extract and the marshmallow creme. Mix until smooth and creamy. Divide the filling into three bowls. (It should be 1 ¼ cup into each bowl.)
- Stir the chopped strawberries into the cream cheese mixture, along with two or three drops of pink food coloring. Pour over the crust, and spread evenly. Put back into the freezer or refrigerator while making the vanilla filling.
30 CREAMY, DREAMY CREAM CHEESE BARS | TASTE OF HOME
From tasteofhome.com
NEAPOLITAN COOKIE RECIPE | SARAH KIEFFER | VANILLA BEAN BLOG
From thevanillabeanblog.com
25 CREAM CHEESE DIP RECIPES FOR EVERY OCCASION - TASTE …
From tasteofhome.com
NEAPOLITAN BROWNIE CHEESECAKE BARS - CINCYSHOPPER
From cincyshopper.com
NEAPOLITAN BROWNIES RECIPE - TABLESPOON.COM
From tablespoon.com
NEAPOLITAN CHEESECAKE BROWNIES - EAT THE LOVE
From eatthelove.com
BEST NEAPOLITAN ICE CREAM BARS RECIPE - HOW TO MAKE NEAPOLITAN …
From thepioneerwoman.com
NEAPOLITAN BROWNIE CHEESECAKE BARS - LIFE LOVE LIZ
From lifeloveliz.com
NEAPOLITAN COOKIES - AMANDA'S COOKIN' - COOKIES, BROWNIES, & BARS
From amandascookin.com
NAPOLEONS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
NEAPOLITAN CHEESECAKE - I AM BAKER
From iambaker.net
You'll also love