If you love classic flavors all wrapped up in one bite, then this Neapolitan Cookie Bars Recipe is going to steal your heart (and your cookie jar). Think of it as your favorite trio—vanilla, strawberry, and chocolate—all layered into soft, chewy cookie bars that are easy to slice, bake, and share. I absolutely love how these come together because they feel nostalgic yet fancy enough to wow your guests without any fuss. Keep reading, because I’ll share all my tips for getting those perfect layers and a texture that keeps everyone coming back for more!

🧡

Why You’ll Love This Recipe

Three Classic Flavors In One: This recipe layers vanilla, strawberry, and chocolate doughs, so you get all your favorites in a single bite.
Easy to Make and Slice: The dough is assembled in a loaf pan, chilled, then sliced into perfect bars that bake evenly every time.
Customizable Layers: You can tweak the strawberry or chocolate intensity to suit your taste or dietary needs.
Impresses Everyone: Whether you’re baking for a party or a cozy afternoon treat, these cookie bars are a surefire crowd-pleaser.

Neapolitan Cookie Bars Recipe - Recipe Step

Ingredients You’ll Need

Each ingredient works together to build the perfect base, followed by that fun strawberry and rich chocolate layers. When shopping, try to get good quality butter and fresh vanilla—you’ll really notice the difference in flavor.

Neapolitan Cookie Bars Recipe - Ingredients

Unsalted Butter:This is your cookie base’s fat that gives softness and richness. Room temperature butter works best for easy creaming with sugar.
White Sugar: Sweetens and helps create that tender, slightly chewy texture.
Large Egg: Binds everything together and adds moisture.
Vanilla Extract: A classic flavor enhancer for the vanilla layer.
Almond Extract: Adds a subtle nutty aroma that compliments the vanilla wonderfully—don’t skip it!
All-Purpose Flour: The structure of your cookie dough; be sure to measure it properly to avoid dense bars.
Salt: Balances sweetness and highlights the other flavors.
Baking Powder: Gives a slight lift to keep the cookie layers tender.
Seedless Strawberry Jam: Delivers that sweet, fruity punch for the pink middle layer. I like seedless to avoid extra texture.
Strawberry Extract: Enhances the strawberry flavor beyond just the jam; a little goes a long way.
Pink Gel Food Coloring: Makes the strawberry layer visually pop—just a dab needed for that perfect rosy hue.
Cocoa Powder: The star of the chocolate layer; use natural cocoa powder for the best flavor.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’ve played around with these cookie bars to suit different moods and tastes—and I highly encourage you to do the same! Whether you want a fruitier twist or a gluten-free version, there’s room to make it your own.

Berry Swap: When fresh strawberries aren’t around, I swap in raspberry jam and adjust the extract accordingly—it makes for a tangy twist that still looks beautiful.
Nut-Free Version: Simply omit the almond extract; the cookies still turn out delicious and safe for nut-sensitive eaters.
Extra Chocolate Kick: Add mini chocolate chips into the chocolate dough layer—my family goes crazy for the surprise melty bits.
Vegan Adaptation: Replace butter with vegan margarine and use a flax “egg” instead of a chicken egg for a plant-based treat.

How to Make Neapolitan Cookie Bars Recipe

Step 1: Create the cookie base with care

Start by prepping your loaf pan with parchment paper, letting the edges hang over so you can easily lift the dough block out later. Then, cream together the room temperature butter and sugar until fluffy and pale—this takes about 1-2 minutes with a hand mixer. Adding the egg, vanilla, and almond extract next makes the batter silkier and more fragrant. Once smooth, whisk together your dry ingredients: the flour, salt, and baking powder, and gently beat them into the wet mixture until you get a crumbly but soft dough. This is where your foundation comes alive, so don’t overmix to keep the texture tender!

Step 2: Divide and conquer for your layers

Once your dough base is ready, split it evenly into three bowls. This part is fun because you transform plain cookie dough into distinct layers. Leave one bowl as vanilla. To the second, add the strawberries ingredients—flour, jam, extract, and food coloring—and beat until beautiful pink dough forms. To the last, mix in your cocoa powder until chocolatey and uniform. Each bowl becomes a distinct flavor section and plays a crucial role in your Neapolitan masterpiece.

Step 3: Assemble and chill your layered dough

Press the strawberry dough into the bottom of your lined pan with your fingers, spreading it evenly for a neat layer. Then add the vanilla dough on top and smooth it out, followed by the chocolate dough last. This layering is what gives you those iconic Neapolitan stripes. I discovered a neat trick here: if you have time, chill each layer separately for 30-45 minutes before adding the next. It’s a bit of extra work but gives you beautifully distinct, even layers that stay sharp in the finished cookie bars.

Step 4: Slice and chill again before baking

After chilling overnight (or at least 4 hours), carefully lift the dough block from the pan using those parchment edges. A sharp knife is your friend here — slice the loaf lengthwise, then cut each half into 16 slices, about half an inch thick. Pop these slices back in the fridge for 30 minutes. This extra chill step helps them hold their shape in the oven, so you get those neat, layered cookies you’re aiming for.

Step 5: Bake to perfection

Preheat your oven to 375°F and line baking sheets with parchment. Spread out the cookies on the sheet, giving them space to bake evenly (I usually do 16 per sheet). Bake for 9 minutes—it’s a quick roast that seals in the moisture but leaves them soft and chewy. If you have a lot of cookies, bake them in batches and keep the extras chilled in the fridge until ready. Once baked, cool them fully on a wire rack before diving in.

👨‍🍳

Pro Tips for Making Neapolitan Cookie Bars Recipe

Don’t Skip the Almond Extract: I used to leave this out thinking it was optional, but it adds a delicate depth that elevates the vanilla layer beautifully.
Chill, Chill, Chill: The more you chill the dough, especially between layers, the cleaner and more defined your Neapolitan bars will look after baking.
Sharp Knife = Neat Slices: Always use a sharp knife for slicing the dough to keep those layers intact and edges clean.
Bake in Small Batches: Keeping unbaked cookies cold between batches prevents spreading and ensures even baking every time.

How to Serve Neapolitan Cookie Bars Recipe

Garnishes

I like to keep it simple—sometimes I dust a little powdered sugar on top just before serving to add a subtle sweetness and that bakery-fresh look. When serving for a party, adding some fresh strawberry slices or a drizzle of melted chocolate always makes these cookie bars pop visually and flavor-wise.

Side Dishes

These cookie bars are a treat on their own, but if you want to serve alongside something, a scoop of vanilla ice cream or a dollop of whipped cream pairs so nicely. For a drink, I usually grab a cold glass of milk or an espresso to balance the sweetness.

Creative Ways to Present

For birthdays or special events, I’ve stacked these cookie bars on a tiered platter for a colorful, striped dessert centerpiece. Wrapping individual bars in parchment tied with twine makes for cute homemade gifts or party favors. And trust me, everyone loves receiving these!

Make Ahead and Storage

Storing Leftovers

Store leftover Neapolitan cookie bars in an airtight container at room temperature, and they stay fresh for about a week—perfect for snacking all week long. If you know you won’t eat them fast enough, pop them in the fridge; they’ll last 2-3 weeks without drying out.

Freezing

I’ve frozen these cookie bars wrapped tightly in plastic wrap and placed in a freezer bag—works like a charm. When you’re ready, thaw at room temperature and they taste just as fresh. This is a lifesaver when baking ahead for holidays.

Reheating

I usually enjoy these bars at room temperature, but if you want that just-baked warmth, 10-15 seconds in the microwave does the trick without turning them soggy. Just be careful not to overheat!

FAQs

Can I make the Neapolitan Cookie Bars Recipe gluten-free?

Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just make sure your blend contains xanthan gum or another binder to help keep the cookie structure, as the layers need some stability. You’ll want to chill the dough slightly longer to prevent spreading when baked.
What’s the best way to get clean, even layers in these cookie bars?

My secret is chilling the dough after pressing each layer into the pan before adding the next one. This resting time helps the layers firm up so they don’t mix when pressing the next dough on top. It takes extra time but makes your cookies look bakery-perfect!
Can I use fresh strawberries instead of jam for the strawberry layer?

The jam provides sweetness and a sticky texture that fresh strawberries can’t deliver on their own. If you want to use fresh berries, you’d need to cook them down into a thick compote or puree to mimic the jam’s consistency, otherwise, your dough might be too wet and not hold together well.
How long do these Neapolitan Cookie Bars stay fresh?

Stored in an airtight container at room temperature, these cookie bars stay fresh for about a week. You can refrigerate them for up to 2-3 weeks to extend their shelf life without losing texture or flavor.
Why does the dough need to be chilled before baking?

Chilling the dough firms it up, which helps maintain the shape and distinct layers during baking. It also prevents excessive spreading, so your Neapolitan Cookie Bars stay thick, soft, and perfectly striped.

Final Thoughts

This Neapolitan Cookie Bars Recipe has become one of my go-to desserts when I want something that’s both nostalgic and a little special. I love sharing the story of these layered treats—the way they remind me of classic ice cream flavors but in a cozy, chewy cookie form. Give it a try, and I promise you won’t regret the time invested in chilling and layering. Your family and friends will be asking for the recipe, just like mine do every time. Happy baking!