Neapolitan Marshmallow Treats

3.9
(9)

Layers of vanilla, chocolate, and strawberry create the most adorable potluck dessert ever!

Neapolitan Marshmallow Treats
Photo: Jason Donnelly
Prep Time:
45 mins
Stand Time:
60 mins
Total Time:
105 mins
Servings:
24
Yield:
24 bars

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

  1. Line a 13x9-inch baking pan with foil, extending foil over edges. Lightly butter foil.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Nutrition Facts (per serving)

288 Calories
5g Fat
60g Carbs
2g Protein
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.

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