Recipes and Cooking Neapolitan Marshmallow Treats 3.9 (9) 2 Reviews Layers of vanilla, chocolate, and strawberry create the most adorable potluck dessert ever! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 22, 2015 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 45 mins Stand Time: 1 hr Total Time: 1 hr 45 mins Servings: 24 Yield: 24 bars Jump to Nutrition Facts Ingredients 6 tablespoon butter 1 10 ounce package tiny marshmallows 2 13 ounce jars marshmallow creme 1 teaspoon vanilla 10 cup crisp rice cereal ½ cup miniature semisweet chocolate pieces 5 cup chocolate-flavor crisp rice cereal 2 ½ cup strawberry marshmallows (5 ounces) 1 tablespoon strawberry jelly 4 - 6 drops red food coloring Directions Line a 13x9-inch baking pan with foil, extending foil over edges. Lightly butter foil. For vanilla layer, in a 4- to 6-quart Dutch oven melt 2 tablespoons of the butter over low heat. Add 3 cups of the tiny marshmallows; cook and stir until melted. Stir in 2 cups of the marshmallow creme and the vanilla. Remove from heat. Gently stir in 5 cups of the plain cereal. Transfer to prepared pan; use buttered waxed paper to press firmly. For chocolate layer, in same Dutch oven melt 2 tablespoons of the butter over low heat. Add remaining tiny marshmallows; cook and stir until melted. Stir in 2 cups of the marshmallow creme and the chocolate pieces. Remove from heat. Gently stir in chocolate cereal. Spoon onto vanilla layer; press firmly. For strawberry layer, in same Dutch oven melt remaining 2 tablespoons butter over low heat. Add strawberry marshmallows and jelly; cook and stir until melted. Stir in remaining marshmallow creme and food coloring. Remove from heat. Gently stir in remaining 5 cups plain cereal. Spoon onto chocolate layer; press firmly. Weight cookies down so layers press together;* let stand at least 1 hour. Using foil liner, lift cookies out of pan. Using a buttered knife, cut into bars. To Store: Wrap bars individually in plastic wrap and place in an airtight container. Store at room temperature up to 1 week. * To weight the cookies down, cover the surface with a sheet of waxed paper and a sheet of foil. Place another 13x9-inch baking pan on top of cookies; add a few unopened cans of food to the top pan for weight. Rate it Print Nutrition Facts (per serving) 288 Calories 5g Fat 60g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 288 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 8mg 3% Sodium 228mg 10% Total Carbohydrate 60g 22% Total Sugars 33g Protein 2g Calcium 5mg 0% Iron 2.2mg 12% Potassium 30mg 1% Folate, total 35.5mcg Vitamin B-12 0.7mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.