Neapolitan Marshmallow Treats
The way I look at it, these Neapolitan Marshmallow Treats are the best of both worlds. You get the awesome flavors from the classic Neapolitan ice cream but without the fear of melting ice cream and creating a mess. They’re perfect for kid’s parties and adult gatherings or dinner parties because they’re a great recipe to make ahead of time. Whip these up the next time you’re in need of a show-stopping dessert that will for sure make your friends and family happy as clams. The added chocolate chips to the middle chocolate layer takes these over the edge, along with the dried cherries or dried strawberries (if you can find them) in the strawberry layer. Let’s fight those mid-week blues and celebrate one more day closer to the weekend by eating our weight in marshmallow treats. I think that’s the way to do it.
A fun flavor twist would be if you turn these into spumoni rice cereal treats. That would be chocolate, cherry and pistachio!
Neapolitan Marshmallow Treats
Equipment
- 9×12-inch baking pan
- Dutch oven
Ingredients
- 6 tablespoons unsalted butter
- 1 10oz tiny marshmallows
- 2 13oz jars marshmallow creme
- 1 teaspoon vanilla extract
- 10 cups crisp rice cereal
- ½ cup miniature semisweet chocolate pieces
- 5 cups chocolate-flavor crisp rice cereal
- 2 ½ cup strawberry marshmallows
- 1 tablespoon strawberry jelly
- 4 to 6 drops red food coloring
Instructions
- Line a 13×9-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 bars down so layers press together and let stand at least 1 hour. Using foil liner, lift bars out of pan. Using a buttered knife, cut into bars. Enjoy!
