Banana Pudding Rice Krispies Recipe
Ingredients
- 6 cups Rice Krispies cereal
- 1 (3.4 oz) box instant banana pudding mix
- 1/4 cup powdered sugar
- 10 oz mini marshmallows (about 5 cups)
- 4 tbsp unsalted butter
- 1/2 tsp vanilla extract
- 1/2 cup crushed vanilla wafers
- Optional: 1/2 cup white chocolate chips or drizzle
Instructions
- Prepare the Pan
- Grease a 9×13-inch baking dish with butter or non-stick spray. Set aside.
- Mix the Dry Ingredients
- In a large bowl, combine the Rice Krispies cereal, instant banana pudding mix, and powdered sugar. Stir until well mixed.
- Melt the Marshmallows
- In a large saucepan over medium heat, melt the butter. Add the mini marshmallows and stir constantly until fully melted. Remove from heat and stir in the vanilla extract.
- Combine the Mixtures
- Quickly pour the marshmallow mixture over the dry ingredients and stir until evenly coated.
- Add the Crushed Vanilla Wafers
- Gently fold in the crushed vanilla wafers, being careful not to overmix and break them into crumbs.
- Press Into the Pan
- Transfer the mixture to the prepared baking dish. Use a buttered spatula or wax paper to press the mixture evenly into the pan. Do not compact it too tightly, as this can make the bars hard.
- Optional White Chocolate Drizzle
- Melt the white chocolate chips in the microwave in 30-second intervals, stirring in between until smooth. Drizzle over the top of the bars.
- Cool and Slice
- Allow the Rice Krispies to cool completely at room temperature. Once set, cut into squares or bars and serve.
Tips for Success
- For a stronger banana flavor, add 1/2 tsp banana extract to the marshmallow mixture.
- Store leftovers in an airtight container for up to 3 days.
- Customize with toppings like banana chips, extra crushed wafers, or sprinkles for a festive touch.
Enjoy this delicious, no-bake dessert that combines two classic treats!