Banana Pudding Rice Krispie Treats Recipe

So, you’re craving a dessert that’s sweet, nostalgic, and doesn’t require you to channel your inner Gordon Ramsay, huh? Same. These Banana Pudding Rice Krispie Treats are the lovechild of your childhood cereal obsession and that creamy, dreamy banana pudding your grandma used to make. They’re gooey, crunchy, and stupidly easy to whip up. Ready to make your kitchen smell like happiness? Let’s dive in!

Why This Recipe is Awesome

This recipe is like winning the dessert lottery without even buying a ticket. It’s fast—we’re talking under 30 minutes from start to finish. It’s versatile; you can cut ‘em into cute little squares for a party or hoard a giant slab for yourself (no judgment). And let’s be real: combining the crispy snap of Rice Krispies with the velvety vibes of banana pudding is pure genius. Even if you’re a kitchen klutz, this recipe is so idiot-proof, you’ll feel like a culinary rockstar.

Ingredients You’ll Need

Here’s the lineup for your soon-to-be-favorite treat. No fancy stuff, just pantry staples with a banana twist:

• 6 cups Rice Krispies cereal: The OG crispy goodness. Don’t skimp and get the off-brand stuff; you’ll regret it.
• 4 cups mini marshmallows: Because big ones are a pain to melt evenly.
• 3 tbsp unsalted butter: Gotta have that rich, buttery base. Margarine? Don’t even think about it.
• 1 cup instant banana pudding mix: The secret weapon for that creamy, banana-y flavor.
• 1/2 cup milk: Whole milk is best for max creaminess, but 2% works in a pinch.
• 1 tsp vanilla extract: For that extra je ne sais quoi. Trust me, it’s worth it.
• 1 cup white chocolate chips: Optional, but they add a sweet, melty layer of decadence.
• 1/2 cup crushed vanilla wafers: For that authentic banana pudding crunch. Nilla Wafers are the GOAT.
• Cooking spray or parchment paper: Unless you want to chisel your treats out of the pan later.

Pro tip: Measure everything out before you start. It’s not MasterChef, but it’ll save you from scrambling mid-recipe.

Step-by-Step Instructions

Alright, let’s get to the good part. Follow these steps, and you’ll be munching on gooey, banana-packed goodness in no time. Keep it chill and don’t overthink it.

1. Prep your pan: Grab a 9×13-inch baking dish and coat it with cooking spray or line it with parchment paper. This ensures your treats don’t stage a sit-in when it’s time to cut them.
2. Melt the butter: In a large saucepan over low heat, melt the butter. Don’t crank the heat to “inferno” mode; slow and steady wins the race.
3. Add marshmallows: Toss in the mini marshmallows and stir until they’re a smooth, gooey mess. Keep stirring so they don’t burn—nobody likes a charred marshmallow.
4. Mix in pudding and milk: Remove the pan from heat. Stir in the banana pudding mix, milk, and vanilla extract until it’s all smooth and creamy. It’ll smell like a banana dream—don’t eat it yet!
5. Fold in the cereal: Add the Rice Krispies and gently stir until they’re fully coated. Work fast before the mixture starts to set.
6. Add white chocolate (optional): If you’re feeling extra, sprinkle in those white chocolate chips and give it a quick stir. They’ll melt slightly, making everything even more indulgent.
7. Press into the pan: Dump the mixture into your prepared pan. Use a spatula (or your hands, if you’re brave) to press it down evenly. Don’t smush it too hard, or you’ll lose that airy crunch.
8. Top with vanilla wafers: Sprinkle the crushed vanilla wafers over the top for that classic banana pudding vibe. Press them lightly so they stick.
9. Chill and cut: Let the treats cool for about 15 minutes (pop ‘em in the fridge to speed things up). Slice into squares and try not to eat them all in one sitting.

Key tip: If you’re using your hands to press the mixture, lightly grease them with butter or spray to avoid a sticky disaster.

Common Mistakes to Avoid

Listen, we’ve all been there, thinking we’re culinary gods only to end up with a dessert that looks like a Pinterest fail. Here’s what not to do:

• Burning the marshmallows: High heat is not your friend. Keep it low and slow, or you’ll end up with a caramelized mess that tastes like regret.
• Skipping the pan prep: Forgetting the cooking spray or parchment paper? Enjoy prying your treats out with a crowbar.
• Overmixing the cereal: Stir gently, or you’ll crush the Rice Krispies into sad, tiny bits. Nobody wants a dense treat.
• Using old pudding mix: Check the expiration date. Stale pudding mix tastes like disappointment and ruins the vibe.
• Cutting too soon: Patience, grasshopper. Let them cool, or you’ll have a gooey mess that sticks to your knife.

Alternatives & Substitutions

Not everyone’s pantry is a gourmet wonderland, so here are some swaps to keep things flexible:

• No banana pudding mix? Use vanilla pudding mix and add a teaspoon of banana extract. It’s not quite the same, but it’s close enough to fool your taste buds.
• No white chocolate chips? Skip ‘em or toss in some chopped white chocolate bars. Dark chocolate works too if you’re feeling rebellious.
• Gluten-free? Use gluten-free Rice Krispies and double-check your pudding mix. Most vanilla wafers have gluten, so swap for GF cookies.
• Dairy-free? Use plant-based butter and almond milk. The texture might be slightly different, but it’s still delicious.
• No vanilla wafers? Crush up some graham crackers or shortbread cookies. IMO, the crunch is non-negotiable.

Feel free to experiment, but don’t go too wild—nobody’s ready for pickle-flavored Rice Krispie treats.

FAQs

Can I use regular marshmallows instead of mini ones?

Sure, but minis melt faster and more evenly. Big marshmallows take forever and might make you curse. If you’re stuck with them, chop ‘em up first.

How long do these treats stay fresh?

In an airtight container, they’re good for about 3–4 days at room temp. But let’s be real, they won’t last that long because you’ll eat them all.

Can I freeze these bad boys?

Yup! Wrap them tightly in plastic wrap and pop ‘em in a freezer bag. They’ll keep for up to a month. Thaw at room temp before diving in.

What if I don’t have a 9×13 pan?

Use whatever you’ve got—8×8 works for thicker treats, or a bigger pan for thinner ones. Just adjust the cooling time slightly.

Can I add actual bananas?

Eh, fresh bananas get mushy and weird in this. Stick with the pudding mix for that banana flavor without the soggy drama.

Is there a vegan version?

Totally! Swap butter for vegan margarine, use plant-based milk, and check that your marshmallows and pudding mix are vegan-friendly.

Why are my treats rock-hard?

You probably pressed too hard or overcooked the marshmallow mixture. Keep it gentle and don’t let the marshmallows boil.

Final Thoughts

There you have it, folks—Banana Pudding Rice Krispie Treats that’ll make your taste buds do a happy dance. These are perfect for potlucks, late-night cravings, or just proving to your friends you can make something other than instant ramen. So grab your spatula, channel your inner dessert wizard, and whip up a batch. You’ve earned those bragging rights!