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The No-Bake Mashup You Didn’t Know You Needed: Banana Pudding Rice Krispie Treats
Let’s talk about comfort food for a second. For me, two things immediately come to mind: a big bowl of creamy banana pudding and a freshly made, gooey Rice Krispie treat.
One is pure, Southern-style comfort, layered with vanilla wafers and sweet banana. The other is pure, childhood nostalgia, sticky fingers and all.
One afternoon, staring into my pantry, I had a wild thought. What if these two dessert legends joined forces? Could it be done?
The result was even better than I imagined. These Banana Pudding Rice Krispie Treats are the perfect mashup. They’re sweet, a little fruity, incredibly chewy, and have that signature crunch we all love. Plus, they are completely no-bake, which is a huge win in my book.
What You’ll Need
Gathering your ingredients is the first step. The list is short and sweet, and you can find everything at your local grocery store.
- Butter: 6 tablespoons, unsalted
- Mini Marshmallows: One 16-ounce bag, plus 1 cup reserved for later
- Instant Banana Cream Pudding Mix: One 3.4-ounce box, just the dry mix
- Crispy Rice Cereal: 7 cups
- Nilla Wafers: About 30 wafers, coarsely crushed
- White Chocolate Chips: 1 cup, for the topping
- Coconut Oil or Shortening: 1 teaspoon (optional, for the topping)
Tools for the Job
You don’t need any fancy equipment for this one. Just a few kitchen basics will do the trick.
- Large pot or Dutch oven
- 9×13 inch baking pan
- Silicone spatula or wooden spoon
- Parchment paper
- Microwave-safe bowl
- Measuring cups and spoons
How to Make Banana Pudding Rice Krispie Treats
This process is quick and straightforward. The hardest part is waiting for them to set before you can dig in!
Step 1: Prep Your Pan
Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides to act as handles. This will make removing the treats a breeze. Lightly grease the paper with butter or non-stick spray.
Step 2: Melt the Marshmallows
In a large pot over low heat, melt the 6 tablespoons of butter. Once melted, add the 16-ounce bag of mini marshmallows. Stir continuously until they are completely melted and smooth. Remove the pot from the heat.
Step 3: Add the Flavor
Working quickly, pour the dry banana cream pudding mix into the melted marshmallow mixture. Stir until it’s fully combined and there are no dry streaks left. The mixture will thicken up a bit.
Step 4: Combine Everything
Add the 7 cups of crispy rice cereal and the 1 cup of reserved mini marshmallows to the pot. Gently fold everything together with your spatula until the cereal is evenly coated.
Step 5: Press into the Pan
Pour the mixture into your prepared pan. Using a lightly greased spatula or a piece of wax paper, gently press the mixture into an even layer. Don’t press too hard, or your treats will be dense and hard.
Step 6: Make the Topping
In a microwave-safe bowl, combine the white chocolate chips and the optional teaspoon of coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is smooth and melted.
Step 7: Finish and Chill
Pour the melted white chocolate over the treats and spread it into an even layer. Immediately sprinkle the crushed Nilla Wafers over the top. Let the treats set at room temperature for about 1 hour, or in the refrigerator for 30 minutes if you’re in a hurry.
Step 8: Slice and Serve
Once set, use the parchment paper handles to lift the treats out of the pan. Place them on a cutting board and slice into squares. Enjoy!
Pro Tips
Over the years, I’ve made my fair share of crispy treats. Here are a few tips I’ve picked up that make a huge difference.
- Use Fresh Marshmallows. That bag that’s been in your pantry for months might seem fine, but stale marshmallows don’t melt as well. They can make your treats hard and dry. Fresh, soft marshmallows are key to a gooey texture.
- Low and Slow is the Way to Go. When melting the butter and marshmallows, keep the heat on low. High heat can scorch the sugar, giving your treats a strange, off-flavor and a tough texture. Patience pays off.
- Don’t Over-Mix the Cereal. When you add the crispy rice cereal, fold it in gently. If you stir too aggressively, you’ll crush the cereal, and you’ll lose that classic light and airy crunch.
- Grease Your Spatula. The marshmallow mixture is incredibly sticky. A light coating of butter or non-stick spray on your spatula makes spreading the treats in the pan so much easier.
Substitutions and Variations
This recipe is a great starting point. Feel free to get creative and make it your own!
| Element | Substitution or Variation Idea |
|---|---|
| Pudding Mix | Try cheesecake, vanilla, or even butterscotch instant pudding mix. |
| Cereal | Use Golden Grahams for a s’mores-like flavor or Cheerios. |
| Topping | Drizzle with caramel sauce or melted peanut butter after the chocolate sets. |
| Mix-ins | Fold in 1/2 cup of white chocolate chips or dehydrated banana chips with the cereal. |
Nutritional Information and Dietary Swaps
Here’s a general idea of the nutritional content and how you can adjust the recipe for different dietary needs.
Estimated Nutritional Breakdown
Per serving (if cut into 16 squares)
- Calories: Approx. 250 kcal
- Carbohydrates: Approx. 45g
- Fat: Approx. 8g
- Protein: Approx. 2g
Dietary Adjustments
Making a few simple swaps can help this recipe fit into different lifestyles.
| Dietary Need | Suggested Swap |
|---|---|
| Gluten-Free | Use a gluten-free crispy rice cereal and check that your pudding mix is certified GF. |
| Dairy-Free | Use plant-based butter (sticks work best) and dairy-free white chocolate chips. |
| Vegan | Use vegan butter, vegan marshmallows (they exist!), and dairy-free white chocolate. |
Tips for Leftovers and Storage
If you somehow have leftovers, storing them is simple.
Keep the treats in an airtight container at room temperature. They will stay fresh and chewy for up to three days. Storing them in the fridge can make them hard, so the counter is your best bet.
You can also freeze them for later. Cut them into squares, then wrap each square individually in plastic wrap and place them in a freezer-safe bag. They’ll last for up to a month. Just let them thaw at room temperature for about 15-20 minutes before eating.
Frequently Asked Questions
Q1. Why did my Rice Krispie treats turn out so hard?
Ans: This usually happens for two reasons. Either the marshmallows were melted over too-high heat, or the mixture was packed too firmly into the pan. Remember to use low heat and press gently!
Q2. Do I have to prepare the pudding before adding it?
Ans: No, and please don’t! You use the pudding mix in its dry, powdered form. It gets mixed directly into the melted marshmallows to infuse the banana flavor throughout the treats.
Q3. Can I use a different size pan?
Ans: Yes, you can. An 8×8 or 9×9 inch pan will work, but your treats will be much thicker. You may need to let them set for a bit longer. If you double the recipe, a large jelly roll pan works well.
Q4. My white chocolate seized up when I melted it. What did I do wrong?
Ans: White chocolate can be sensitive. This usually happens if it gets too hot or if a tiny drop of water gets into it. Microwaving in short bursts and stirring frequently helps prevent overheating. The coconut oil also helps it melt more smoothly.
Wrapping Up
There you have it—a simple, fun, and delicious twist on two classic desserts. These Banana Pudding Rice Krispie Treats are perfect for bake sales, parties, or just a Tuesday afternoon when you need a little something sweet.
The combination of creamy banana, crunchy cereal, and sweet white chocolate is truly a treat.
I hope you give this recipe a try! If you do, I’d love to hear about it. Leave a comment below and let me know how they turned out or if you discovered any fun variations of your own. Happy no-baking!
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