Remember cereal bars? These bars are a combination of a Rice Krispies bar, a cereal bar, and Neapolitan ice cream. The best combination for a gooey, chewy dessert bar.
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These bars are great for any occasion, but they're extra special for summer parties.
This recipe was inspired by my gluten-free chocolate truffles and goes great with a glass of almond milk.
Ingredients
- Strawberry powder
- Cocoa powder
- Marshmallows
- Salted butter
- Gluten-free cereal
See recipe card for quantities.
Instructions
Line a 9x9 baking pan with parchment paper. Set aside.
Divide the marshmallows into three microwave-safe bowls. Add a tablespoon of butter to each bowl. Microwave on high for two minutes.
Take the bowls out of the microwave and stir until smooth. Add the strawberry powder to one bowl and the cocoa powder to another bowl. Leave one bowl plain.
Pour 1 cup of cereal into each bowl and stir to combine.
Press the plain cereal mixture into the bottom of the baking pan. Then, press the chocolate cereal mixture on top of the first layer. Finish by pressing the strawberry layer on top of the chocolate layer.
Let the pan of cereal bars sit in the refrigerator for 15 minutes to harden.
Lift the parchment paper to release the bars from the pan and cut in squares.
Enjoy!
Hint: Dip your fingers in ice water before pressing each layer into the pan. This prevents sticking!
FAQ
These cereal bars stick together with marshmallows.
Cereal bars are typically made from cereal and marshmallows or honey. This recipe is made with gluten-free cereal, marshmallows, strawberry powder, cocoa powder, and salted butter.
Equipment
- 9x9 baking dish - this size makes the perfect dessert bars. Find the one I use HERE.
- Parchment paper - choose pre-cut. It makes baking so much easier. Find mine HERE.
- Microwave safe mixing bowls - find my favorite set HERE.
- A rubber spatula - necessary for dealing with sticky marshmallows. Find a great pink one HERE.
Storage
Store in an airtight container or zip-top bag at room temperature for up to a week.
Top tip
Dip your fingers in ice water before pressing each layer into the pan. This prevents sticking!
Gluten-Free Neapolitan Cereal Bars
Equipment
- A 9x9 baking dish
- Pre-cut parchment paper
- Microwave safe mixing bowls
- A rubber spatula
Ingredients
- 2 tablespoons strawberry powder
- 2 tablespoons cocoa powder
- A 16 ounce bag of marshmallows
- 3 tablespoons salted butter
- 3 cups gluten-free cereal
Instructions
- Line a 9x9 baking pan with parchment paper. Set aside.
- Divide the marshmallows into three microwave-safe bowls. Add a tablespoon of butter to each bowl. Microwave on high for two minutes.
- Take the bowls out of the microwave and stir until smooth. Add the strawberry powder to one bowl and the cocoa powder to another bowl. Leave one bowl plain.
- Pour 1 cup of cereal into each bowl and stir to combine.
- Press the plain cereal mixture into the bottom of the baking pan. Then, press the chocolate cereal mixture on top of the first layer. Finish by pressing the strawberry layer on top of the chocolate layer.
- Let the pan of cereal bars sit in the refrigerator for 15 minutes to harden.
- Lift the parchment paper to release the bars from the pan and cut in squares.
- Enjoy!
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