Banana Pudding Rice Krispie Treats
Bring your favorite southern dessert to life with these easy no-bake Banana Pudding Rice Krispie Treats loaded with instant pudding mix, crunchy Nilla wafers, and a sweet marshmallow glaze.
Equipment
- Saucepan
- Stovetop
- 8x8 Pan
Ingredients
- 4 cups rice cereal
- 1 cup Nilla wafers chopped
- 1/4 cup banana chips chopped for topping
- 10 oz mini marshmallows reserve a small handful for folding in
- 4 tbsp butter
- 4.5 tbsp banana cream instant pudding mix roughly 2/3 of a standard package
- 1/2 tsp vanilla bean paste
- Pinch of salt
Instructions
- Line an 8x8 pan with parchment paper and set it aside for later assembly.
- In a large saucepan, melt the four tablespoons of butter over medium-low heat until it is completely liquid. Add the 10 ounces of mini marshmallows directly to the pan and stir continuously over low heat until they are fully melted, smooth, and fluffy. Turn off the heat source completely. Immediately stir in the vanilla bean paste, a pinch of salt, and the banana cream instant pudding mix, whisking gently until the powder is fully dissolved and the marshmallow base is completely smooth.
- In a separate large mixing bowl, combine the crispy rice cereal, the cup of chopped Nilla wafers, and an extra handful of whole mini marshmallows. Pour the warm, smooth banana marshmallow mixture over the cereal components. Use a greased spatula to quickly stir and fold the mixture together until every piece of cereal and cookie is evenly and thoroughly coated.
- Working quickly before the marshmallow sets, transfer the sticky mixture into your prepared 8x8 pan. Use the spatula or lightly damp hands to press the mixture gently but firmly into an even, level layer across the pan. Scatter your chopped banana chips evenly across the top surface, pressing them lightly down into the marshmallow so they stick securely.
- Allow the treats to sit undisturbed at room temperature for at least one to two hours until they are completely solidified and cooled. Use the parchment paper to lift the block out of the pan, slice into 16 even squares, and serve immediately.
Nutrition
Calories: 163kcalCarbohydrates: 30gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 128mgPotassium: 24mgFiber: 0.3gSugar: 17gVitamin A: 554IUVitamin C: 5mgCalcium: 2mgIron: 2mg
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