Neapolitan Bars Best Recipes

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NEAPOLITAN SQUARES

Dec 18, 2003



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

Ingredients:

  • 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 BARS

Jan 1, 2018



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

Ingredients:

  • 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.

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