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Banana Pudding Rice Krispies

These Banana Pudding Rice Krispies combine classic Rice Krispie treats with banana pudding mix for an extraordinary twist, making them irresistible with added crunch from vanilla wafers and a sweet white chocolate drizzle.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Rice Krispie Base
  • 6 cups Rice Krispies cereal (or any crisp rice cereal)
  • 1 package large marshmallows (or 5 cups of mini marshmallows) (283g / 10oz)
  • 4 tablespoons unsalted butter (57g)
  • 1 package instant banana cream pudding mix, dry — do not prepare it (96g / 3.4oz)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 cup vanilla wafer cookies, roughly crushed into small pieces about 30–35 cookies
  • 1/2 cup white chocolate chips, stirred into the mixture (85g)
For the Topping
  • 1/2 cup white chocolate chips, melted for drizzling (85g)
  • 1 teaspoon neutral oil (to thin the melted white chocolate for drizzling)
  • 1/2 cup additional crushed vanilla wafers for sprinkling on top
  • 1/4 cup freeze-dried banana slices, roughly crumbled optional

Method
 

Preparation
  1. Grease a 9x13-inch (23x33cm) baking pan generously with butter or cooking spray and line it with parchment paper.
  2. Measure out and prepare all ingredients before starting.
Cooking
  1. Melt the butter in a large, heavy-bottomed saucepan over medium-low heat.
  2. Once the butter is foaming, add all the marshmallows and stir continuously until fully melted and smooth.
  3. Remove from heat and mix in the dry banana pudding powder, vanilla extract, and salt until well combined.
  4. Fold in the Rice Krispies cereal, crushed vanilla wafers, and white chocolate chips quickly until evenly coated.
  5. Transfer the mixture to the prepared baking pan and press down firmly into an even layer.
Topping and Setting
  1. Melt the remaining white chocolate chips with the neutral oil and drizzle over the pressed bars.
  2. Sprinkle the additional crushed vanilla wafers and optional freeze-dried banana slices on top.
  3. Allow the bars to set at room temperature for at least 30 minutes or refrigerate for 15 minutes.

Notes

Store in an airtight container at room temperature for up to 3 days. Can be frozen for up to 6 weeks.