Neapolitan Bars

**See more of my Neapolitan Obsession here!**

I have made 11 pans of bars in the last week.  But these… well.

I think its safe to say that these are my favorite.

Neapolitan Bars with Oreo Crust


Oreo crust.

Creamy Strawberry filling.

Vanilla Whipped Cream.

Um, yeah.

It’s good.

Neapolitan Bars with Oreo Crust

You can even get all crazy and drizzle chocolate over the top too.  Or not.  It’s fabulous both ways!

I just barely adapted the strawberry bar recipe from A Spicy Perspective’s Fresh Strawberry Bars.  (Hers are served over a beautiful shortbread type crust… seriously genius!)

The bars rest on a bed of Oreo crust deliciousness.

Oreo Crust

And can I just tell you, I have the BEST little tip on how to get perfect Oreo crust.  I use Oreo PIE crust!  No food processor.  No endless hours of separating oreo cream from cookie to only end up in my belly anyway.

Simple. Easy.  Awesome.

For this recipe I used 2 packages.

Neapolitan Bars with Oreo Crust

Neapolitan Bars


  • 1 1/2 lb of strawberries (about 2 cups after emulsified)
  • 6 eggs
  • 2 cans Sweetened Condensed Milk
  • 1/4 c water
  • 1/2 tsp. salt
  • food coloring if desired


  1. In blender or food processor, puree strawberries and water until smooth. Add in eggs, Sweetened Condensed Milk and salt. Blend until very smooth. (add food coloring now if desired)
  2. Line 9x13 pan with layer of parchment paper.
  3. Spread Oreo crust (crumbs) on bottom of pan. (I used two packages which is 12 ounces) Pour 4 tablespoons melted butter over crumbs and flatten. Put pan in freezer to set crumbs. After about 15 minutes, you can remove from freezer and pour Strawberry filling over crumbs.
  4. Place bars into 350 degree oven for 25 minutes. Keep an eye on them, you do not want the strawberry filling to turn brown on top.
  5. Remove from oven and chill for a few hours before serving. When ready to serve prepare whipped cream or some Cool Whip and pipe with 1M tip.

If you want to half the recipe you sure can!  Just use a 8×8 pan and only one package of Oreo Pie Crust.

I also kept the bars chilled while not being served.  When left out at room temperature the strawberry filling was a little soft for my liking.

Neapolitan Bars with Oreo Crust

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Sylvie @ Gourmande in the Kitchen

Oh my gosh that photo with the chocolate drizzle!! Just gorgeous!

Rachel Cooks

THESE. LOOK. AMAZING! Love the colors–can’t wait to try this.


How do you tell when they’re done? Mine are just starting to brown but it’s a bit…wiggly still. Any tips? If the smell is a hint of things to come, I cannot wait to devour them!


    I think if the edges are browning and its cooked for at least 25 minutes they are done. Remember to chill them for a few hours before cutting though! 🙂


      Thanks. I think I might have cooked them too long. The consistency looks nothing like your photos. We had to eat them with a fork since there was no way they’d hold up to being handled. But I’m going to try again – yours look too good to give up so soon!


When you make 1/2 the recipe do you use 1/2 of all the ingredients, eg, only 1 can of milk and 3 eggs? You say use 1 pie crust but nothing about the other ingredients. Also if you use pie crust do you still use melted butter? Sounds good but recipe could be clearer.


    Yes, when I said 1/2 the recipe I meant if you are halving all ingredients. I specifically said the Oreo crust separate because that is not listed in the ingredients.


Can a desert bar be called stunning? These are stunning! The deep pink against the oreo crust catches your eye and makes your mouth water. This is the desert for both the chocolate lovers and the fruit lovers in my family!

Beth @ The Collegiate Baker

I love all of your Neapolitan stuff! It all looks so good, and I bet these are incredible! Especially that Oreo crust!

Jocelyn (Grandbaby Cakes)

Holy cow! These look sensational. I love the strawberry filling. Delish!

Sweet Revenge

Nice sharing… i like this post.. i have to try this recipe
Sweet Revenge London


Who can possibly make bars look that scrumptious? Your photography is just beautiful! YUM!!


I made these, but made crust using 1/2 c butter, 1/4 c sugar, 6 T cocoa, 1 t vanilla, 1 beaten egg (beaten in double boiler until thick), then added 2 c graham cracker crumbs and 1 c flaked coconut before pressing into ungreased square pan. Takes more time, but really worth it. I also tried it with a blend of strained raspberries and strawberries. So good both ways, but if in a bind for time, oreo pie crusts are faster.


Could you use frozen strawberries? I’m in New Zealand and it is the middle of winter so we’ve not got fresh ones?


How much condensed milk in a can? The cans we get in India have 400 g condensed milk.