Banana Pudding Rice Krispie Treats
Banana Pudding Rice Krispie Treats blend the nostalgic flavors of creamy banana pudding with the crispy, chewy joy of Rice Krispie treats. These no-bake bars are topped with crushed vanilla wafers and finished with a light vanilla glaze—offering texture, sweetness, and banana-flavored fun in every bite.
This dessert is perfect for potlucks, bake sales, or quick treats at home. The recipe is easy, quick, and doesn’t require an oven. You’ll love the soft, chewy texture combined with cookie crunch, and a balanced banana flavor that’s not too overwhelming. Plus, it only takes about 15 minutes of active work.
Preparation Phase & Tools to Use
Essential Tools and Equipment
- Extra-large mixing bowl
- Medium-large saucepan (about 3–4 quarts)
- 8-inch square non-stick baking pan
- Silicone spatula or greased wooden spoon
- Small bowl (for glaze)
- Zip-top or piping bag (optional, for glaze application)
Importance of Each Tool
- Large bowl: Needed for evenly mixing cereal, marshmallows, and cookie pieces.
- Saucepan: Ensures slow, even melting of marshmallows and butter.
- Non-stick baking pan: Helps set the bars and allows easy removal.
- Spatula: Prevents sticking while folding ingredients together.
- Piping bag: Creates a neat drizzle of glaze across the treats.
Preparation Tips
- Use low heat to melt the marshmallows to avoid a hard texture.
- Grease both the bowl and the baking pan to prevent sticking.
- Do not press the mixture into the pan too hard; compacting causes tough bars.
- Have all ingredients ready before melting the marshmallows for efficiency.
- Use fresh marshmallows for optimal melting and texture.
Ingredients List
Banana Rice Krispie Treats
- 4 ½ cups Rice Krispies cereal
- 24 vanilla wafer cookies
- 4 tablespoons butter
- 10 ounces marshmallows
- 1.7 ounces (½ of a 3.4-ounce box) instant banana pudding mix
Vanilla Glaze
- ⅓ cup powdered sugar
- 1 tablespoon heavy whipping cream or milk (plus more if needed)
- ½ teaspoon vanilla extract
Step-by-Step Directions
- Grease a large mixing bowl and an 8-inch square baking pan with butter or non-stick spray.
- Pour the Rice Krispies cereal into the greased bowl.
- Break 14 vanilla wafer cookies into chunks and add them to the cereal. Break the remaining 10 and set aside for topping.
- In a saucepan over low heat, melt the butter. Add marshmallows and sprinkle the banana pudding mix on top.
- Stir occasionally until 75% of the marshmallows are melted. Remove from heat and stir until completely smooth.
- Pour the melted banana-marshmallow mix over the cereal and wafers. Fold together until evenly coated.
- Transfer the mixture to the baking pan and press gently into an even layer.
- Sprinkle remaining cookie pieces on top. Let rest for 30 minutes.
- Prepare the glaze by mixing powdered sugar, vanilla extract, and 1 tablespoon of cream or milk until smooth. Add more liquid in small amounts if needed.
- Cut into 12 rectangles or 16 squares. Drizzle glaze over the top.
- Let the glaze set for 30 minutes before serving.
Recipe Tips
- Use mini marshmallows: They melt faster and more evenly than large ones, which can improve consistency.
- Stick to instant pudding: Cook-and-serve pudding mixes do not work the same way and will affect texture and taste.
- Add-ins for variety: Mix in chopped nuts, mini chocolate chips, or a swirl of peanut butter for a creative twist.
- Don’t skip the cookie topping: Crushed vanilla wafers give the bars the signature banana pudding vibe.
- Control banana flavor strength: If you prefer a subtler banana flavor, use less pudding mix or opt for a banana-vanilla mix ratio.
Storage and Reheating Instructions
Storing
- Store bars in an airtight container at room temperature for up to 5 days.
- To avoid them sticking together, separate layers with parchment or wax paper.
- For longer storage, wrap individual bars tightly and freeze in a sealed container for up to 3 months.
Reheating
- These bars are best served at room temperature.
- If desired, microwave individual bars for 5–8 seconds to soften slightly. Avoid overheating to preserve texture and glaze.
- Do not refrigerate unless necessary; cold temperatures can make the bars too firm.
Frequently Asked Questions (FAQs)
Can I use a full box of banana pudding mix?
Yes, especially for a larger batch in a 9×13 pan. In a smaller pan, using the whole box might overpower the banana flavor.
Can I make these gluten-free?
Yes. Use certified gluten-free crispy rice cereal and gluten-free vanilla wafer cookies. Ensure all other ingredients are also gluten-free.
Can I omit the glaze?
Absolutely. The glaze is optional and mainly adds a visual finish and extra sweetness. The bars taste great without it.
Why are my bars too hard?
Most likely from overheating the marshmallows or pressing the mixture too firmly into the pan. Always melt marshmallows on low heat and press gently.
Can I use flavored marshmallows?
Yes, but it may alter the final taste. For best banana flavor control, use plain marshmallows and flavor through the pudding mix.
Can I use another pudding flavor?
Definitely. Swap in pistachio, lemon, chocolate, or butterscotch pudding mix for unique variations. Adjust toppings accordingly.
