You know those desserts that just take you right back to being a kid? For me, it was always a tie between my mom’s creamy banana pudding and those classic, gooey Rice Krispie treats. I never thought you could put them together.
Well, I was wrong. We’re about to make Banana Pudding Rice Krispie Treats, and they’re honestly one of the best things I’ve ever made. This recipe gives you that crunchy, chewy bar with the perfect flavor of banana pudding and vanilla wafers mixed right in. It’s a game-changer.
What You’ll Need To Get Started
This looks like a lot of stuff, but it comes together fast, I promise. Most of it is probably already in your pantry. We’re basically making three simple parts: the gooey cereal base, a crunchy cookie topping, and a simple drizzle to finish it off.
First, let’s get the main ingredients for the treats themselves.
| Ingredient | Amount |
|---|---|
| Salted Butter | 6 tablespoons |
| Mini Marshmallows | 1 bag (10 oz) |
| Banana Cream Pudding Mix | ½ cup (instant) |
| Vanilla Extract | 1 teaspoon |
| Salt | ¼ teaspoon |
| Rice Krispies Cereal | 6 cups |
| Nilla Wafers | 1 ½ cups, crushed |
Next up is the crunchy crumble that goes on top. This part is not optional, it’s what makes them taste exactly like banana pudding.
| Ingredient | Amount |
|---|---|
| Nilla Wafers | ½ cup, crushed fine |
| Salted Butter | 1 tablespoon, melted |
And for the final touch, a simple white chocolate drizzle. It just makes them look and taste extra special.
| Ingredient | Amount |
|---|---|
| White Chocolate Chips | ½ cup |
| Coconut Oil | ½ teaspoon (or butter) |
My Pro Tips for Perfect Treats
I’ve made these a bunch of times, and I’ve figured out a few little things that make a huge difference. Don’t skip these, they’ll save you from some common mistakes.
- Don’t Overheat Your Marshmallows. This is the biggest mistake people make. If you melt the marshmallows on high heat, you end up with hard, brittle treats. You want to use low heat and be patient. Pull them off the stove when they are about 90% melted, with just a few little lumps left. The leftover heat in the pan will melt the rest.
- The “Wet Hands” Pressing Trick. Trying to press sticky cereal mixture into a pan is a nightmare. It sticks to your hands, the spoon, everything. The secret is to wet your hands slightly with water or use a piece of parchment paper. It lets you press the treats down firmly into an even layer without any of the mess.
- Mix the Pudding Powder with the Marshmallows. Some recipes tell you to mix the dry pudding mix with the cereal first. I found that you get a much better flavor if you stir the powder right into the melted marshmallow goo. It dissolves completely and coats every single piece of cereal with that perfect banana cream flavor.
Tools You’ll Actually Use
You don’t need anything fancy here. I’m all about using what you’ve got.
- A large pot or Dutch oven
- A 9×13 inch baking pan
- Parchment paper
- A spatula (silicone is best)
- Measuring cups and spoons
- A small bowl for the topping
- A microwave-safe bowl for the drizzle
Let’s Make Some Banana Pudding Treats
Alright, let’s get down to it. Just follow these steps one by one, and you’ll be good to go.
Step 1: First thing, get your pan ready. Take your 9×13 inch pan and line it with parchment paper. Leave a little extra hanging over the sides so you can lift the treats out easily later. It makes cutting them so much simpler.
Step 2: In your large pot, melt the 6 tablespoons of butter over low heat. Don’t rush this part. Let it melt completely without browning.
Step 3: Once the butter is melted, add the whole bag of mini marshmallows. Keep the heat on low and stir them constantly with your spatula. You’re just trying to get them soft and melty.
Step 4: When the marshmallows are almost fully melted, turn off the heat. Stir in the ½ cup of instant banana pudding mix, the vanilla extract, and the salt. Mix until the powder is gone and everything is smooth and gooey.
Step 5: Now, pour in your 6 cups of Rice Krispies cereal and the 1 ½ cups of crushed Nilla Wafers. Gently fold everything together until the cereal is totally coated. Don’t stir too hard or you’ll crush the cereal.
Step 6: Quickly dump the mixture into your prepared pan. This is where you use that wet hands trick I told you about. Gently press the mixture down into an even layer. Don’t pack it down too hard, or the treats will be dense. Just firm enough to stick together.
Making the Topping and Drizzle
We’re almost there. These next couple of steps are what take these treats from good to amazing.
Step 7: In a small bowl, mix the ½ cup of finely crushed Nilla Wafers with the 1 tablespoon of melted butter. It should look like wet sand. Sprinkle this evenly all over the top of the treats in the pan.
Step 8: Let the treats cool for about 30 minutes. You want them to be mostly set before you add the chocolate.
Step 9: In a microwave-safe bowl, combine the white chocolate chips and the coconut oil. Microwave in 20-second bursts, stirring in between each one, until it’s smooth and melted. Be careful not to burn it.
Step 10: Drizzle the melted white chocolate all over the top of the treats. You can use a spoon or put it in a little plastic bag and snip the corner off for more control. Let them sit for another 30 minutes or so for the chocolate to set, then they’re ready to cut.
Substitutions and Fun Variations
One of the best things about this recipe is how easy it is to change things up.
- Different Cookies: No Nilla Wafers? Crushed shortbread cookies or even golden Oreos would be delicious. You’re just looking for a simple, vanilla-flavored cookie.
- More Banana: If you want a really strong banana flavor, you can add ½ teaspoon of banana extract along with the vanilla.
- Chocolate Swap: If you’re not a fan of white chocolate, you could try a drizzle of melted salted caramel or even milk chocolate.
- For a Gluten-Free Version: Make sure you use a gluten-free crisped rice cereal. The rest of the ingredients are typically gluten-free, but always double-check your labels, especially the pudding mix.
Storing Your Leftovers (If You Have Any)
These treats are best eaten within a day or two, but they can last a little longer if you store them right.
The key is to keep them airtight. Cut them into squares and store them in a container with a tight-fitting lid at room temperature. I like to put a piece of parchment paper between the layers so they don’t stick together.
They’ll stay good for about 3-4 days. After that, they start to get a little hard, but they’re still pretty good. I wouldn’t recommend putting them in the fridge, as that can make them tough.
Frequently Asked Questions
Q1. Can I use real bananas in this recipe?
Ans: I would not recommend it. Fresh bananas will make the treats soggy and they can turn brown, which doesn’t look very nice. The pudding mix gives you all the flavor you need without the extra moisture.
Q2. My Rice Krispie treats came out hard. What did I do wrong?
Ans: This almost always happens from using too much heat when melting the marshmallows. Melting them slowly on low heat is the secret to keeping them soft and chewy. Pressing them into the pan too firmly can also make them dense.
Q3. Can I use a different flavor of pudding mix?
Ans: Of course! While this recipe is for banana cream, you could have fun with it. Cheesecake or vanilla pudding mix would both be fantastic substitutes.
Q4. Do I have to use parchment paper?
Ans: You don’t have to, but it makes life so much easier. If you don’t have any, just grease the pan really well with butter or non-stick spray before you press the mixture in.
Wrapping Up
And that’s all there is to it. You’ve just combined two of the best desserts ever into one unbelievable treat. They’re perfect for parties, bake sales, or just for a random Tuesday when you need something sweet. The crunch from the cereal, the chewiness from the marshmallow, and that creamy banana flavor really is something special.
Now it’s your turn. Go give these a try! I’d love to hear how they turned out for you. If you have any questions or if you tried a fun variation, drop a comment below and let me know.
