The Ultimate Banana Pudding Rice Krispies Treats
Why You’ll Love This Recipe
I have to be honest with you. The first time I tried to make banana pudding rice krispies, I ended up with a sticky, soggy mess. I was so frustrated. I had this vision of a perfectly chewy bar that tasted just like my grandmotherβs banana pudding, but all I got was a pan of goo.
So I went back to the drawing board. I spent an entire weekend testing different ratios of marshmallows to cereal. I tried adding the pudding mix at different stages. I even tried toasting the cereal first. Finally, I cracked the code. The secret is all in how you combine the wet and dry ingredients.
These banana pudding rice krispies are everything I wanted that first time. They have that classic, nostalgic crunch from the cereal, but with a creamy banana flavor that runs all the way through. They are not too sweet, and they hold their shape perfectly. You can learn more about the science of puffed rice cereal and how it absorbs moisture, which was key to fixing my recipe.
Ingredients
- 4 tablespoons salted butter
- 1 (10-ounce) bag mini marshmallows
- 1/2 cup instant banana pudding mix (about half a 3.4-ounce box)
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 6 cups crispy rice cereal
- 1/2 cup white chocolate chips
- 1/4 cup crushed vanilla wafers
Step-by-Step Directions
- Get out your biggest pot. A Dutch oven works perfectly. Set it over low heat and drop in your butter. Let it melt slowly, swirling the pan every so often. You want it fully liquid but not sizzling.
- Pour in the entire bag of marshmallows. Stir them around gently with a silicone spatula. The goal here is to let them get soft and puffy, not to melt them into a puddle. You should see them start to droop and get shiny.
- While the marshmallows are still holding some of their shape, sprinkle in the banana pudding mix. Stir it in quickly. The mixture will turn a pale yellow and smell intensely like banana.
- Now drizzle in the sweetened condensed milk and the vanilla. Stir until everything is a smooth, cohesive, and slightly gooey sauce. It will be the color of a banana Laffy Taffy.
- Take the pot off the heat completely. Dump in all of the crispy rice cereal at once. Fold it in with your spatula. This is not a gentle process. You need to be firm but not aggressive, making sure every single piece of cereal gets coated in that banana marshmallow mixture.
- Let the mixture cool in the pot for just two minutes. Then stir in the white chocolate chips. They will soften from the residual heat but stay mostly intact.
- Press the entire mixture into a buttered 9×13-inch pan. I use a piece of wax paper to press it down firmly and evenly. Do not skip this step, or your bars will be crumbly.
- While the top is still slightly tacky, sprinkle the crushed vanilla wafers over the surface and press them in gently. Let the pan sit at room temperature for at least one hour before cutting.
Pro Tips for Success
The most important thing is to not overheat the marshmallows. If you melt them completely over high heat, they will turn into hard candy when they cool. Your banana pudding rice krispies will be rock solid. You want to use low heat and pull the pot off the stove the second the mixture is combined.
Also, let the treats cool completely before you cut them. I know it is hard to wait, but if you cut them while they are warm, they will stick to your knife and fall apart. A sharp chefβs knife works best.
Finally, use instant pudding mix, not cook-and-serve. The instant mix is designed to thicken without heat. The cook-and-serve kind will make your bars grainy. For more details on the difference, here is a great explanation of pudding types.
Servings and Timing
This recipe makes exactly 12 generous bars. The prep work takes about 10 minutes, and the cooking time is only another 10 minutes. After that, you need to budget one hour of hands-off cooling time. So from start to finish, you are looking at about one hour and 20 minutes.
Variations and Substitutions
If you want a really intense banana flavor, you can add 1/2 teaspoon of banana extract along with the vanilla. For a different texture, try using Fruity Pebbles cereal instead of Rice Krispies. It gives a fun, fruity twist. If you are allergic to nuts, these are naturally nut-free as written, but always check your cereal box. To make these banana pudding rice krispies gluten-free, just confirm your crispy rice cereal is labeled gluten-free.
What to Serve With This
These bars are a perfect dessert on their own, but they pair beautifully with a cold glass of milk. If you are planning a full dessert spread, I love serving these alongside my [LINK: Irresistible Best Smothered Chicken and Rice Recipe]Smothered Chicken and Rice[/LINK] for a Southern-inspired dinner. For another handheld treat, these are also fantastic with a batch of [LINK: banana pudding rice krispies]Banana Pudding Rice Krispies Treats[/LINK] from my list of best desserts.
Storage and Reheating
Store your banana pudding rice krispies in an airtight container at room temperature. Do not put them in the refrigerator. The cold air will dry them out and make them hard. They will stay perfectly chewy for up to five days. If you want to keep them longer, you can wrap each bar individually in plastic wrap and freeze them for up to three months. To thaw, just leave them on the counter for 30 minutes.
FAQs
Q: What happens if I accidentally use cook-and-serve pudding mix instead of instant?
Your banana pudding rice krispies will have a gritty, sandy texture. The cook-and-serve mix needs to be boiled to activate its thickeners, and it will not dissolve properly in the warm marshmallow mixture. You will end up with tiny white specks throughout the bars. Stick with instant pudding mix for a smooth, creamy result.
Q: Can I use fresh bananas instead of pudding mix?
I do not recommend it. Fresh bananas add too much moisture. They will make your marshmallow mixture seize up and turn into a sticky, wet mess. The bars will not set properly and will be very difficult to cut. The pudding mix gives you that pure banana flavor without any of the water content.
Q: My bars are too hard. What did I do wrong?
You likely overheated the marshmallows. When marshmallows are melted over high heat, the sugar crystallizes and turns into a hard, brittle candy as it cools. Next time, use low heat and take the pot off the stove as soon as the mixture is smooth. You want to melt them, not cook them.
Q: Can I double this recipe for a larger crowd?
Yes, you can double the recipe. Use a very large pot, like an 8-quart stockpot. You will also need a half-sheet pan (18×13 inches) to hold the doubled mixture. Keep the heat on low and stir constantly so the bottom does not scorch. The cooking time will be about the same.
Q: I live in a very humid climate. Will that affect the recipe?
Yes, humidity is the enemy of crispy treats. The sugar in the marshmallows will absorb moisture from the air, making your bars sticky and soft. To combat this, store them in an airtight container immediately after they cool. You can also add an extra 1/4 cup of cereal to help them stay firm.
Conclusion
I hope you give these banana pudding rice krispies a try. They are the perfect no-bake dessert for potlucks, birthday parties, or just a fun weekend treat. My family devours a whole pan in one sitting every time I make them. Let me know how they turn out for you in the comments below. I would love to hear your feedback.
 | ||||||||||||||||||||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||||||||||||||||
