These Banana Pudding Rice Krispie Treats combine crispy cereal, fluffy marshmallows, and banana cream pudding into one smooth-crunch bite. The dry pudding mix blends right into the marshmallow base, adding both flavor and thickness. You get all the ease of Homemade Rice Krispies Treats with the fun of pudding flavors, banana cream layers, and a sweet white chocolate drizzle. It’s one of those Rice Krispie Treats variations that works for lunchboxes, party trays, or just to use up a ripe banana.
The Technique Matters
Banana pudding mix thickens and flavors the marshmallow base without adding liquid. That makes these hold their shape better than versions that rely on mashed bananas alone.
Dry pudding mix also creates that soft, creamy background that stands out from plain cereal bars. I’ve used 3.4 ounces here, which blends easily into one 10-ounce bag of marshmallows. A full teaspoon of vanilla extract rounds out the banana flavor. Skip it, and the mix feels flat.
This ratio holds together without being stiff. Six cups of Rice Krispies cereal stay crisp under the marshmallow, and a pinch of salt keeps the sweetness in check.
Here’s the balance I use when I want that chewy center without losing the snap of cereal: 6 cups cereal, 10 ounces marshmallows, 3 tablespoons butter. Add the pudding and stir fast.
Why I Chose These Ingredients
Banana pudding mix brings instant flavor without adding moisture. It hydrates in the warm marshmallow and thickens as it sits. I’ve tested both Jell-O and store-brand pudding mixes, and the difference is minimal.
Mini marshmallows melt quickly and evenly. I’ve found that larger marshmallows sometimes leave uneven chunks or take too long to smooth out.
For the drizzle, I use white chocolate chips and heavy cream. A microwave and 20-second bursts get it glossy and pourable. Banana extract is optional, but it helps that final layer match the flavor of the base. Even a quarter teaspoon adds a lot.
You’ll want bananas that are fully ripe but not overripe. The flavor should be strong but not mushy. I brush the slices with lemon juice to keep them from browning after slicing.
If you want another twist on this base, try Churro Rice Krispie Treats for a cinnamon-sugar take.
Spotlight on the Banana Cream Base
The pudding mix does more than add taste. It changes the structure of the marshmallow base. You’ll notice as you stir it in that the mixture thickens immediately.
You’ll need to work quickly once it’s added. If it sits too long in the pan, it sets too fast and won’t coat the cereal evenly. I stir in the extract and salt first, then fold in the pudding mix last before adding the cereal.
Use a silicone spatula, and work in a wide pan so you can mix fast. If the mixture becomes too stiff, heat it for 5 seconds, then continue.
If banana pudding isn’t available, try vanilla pudding with mashed banana stirred into the drizzle. The texture will be slightly softer but still workable.
For more fruity variations, Zesty Lemon Rice Krispie Treats are a favorite with my readers.
What to Expect as You Make It
You’ll smell the butter first. As it melts, the marshmallows start to puff and stick. Keep the heat on medium and stir constantly. Once it melts, remove from heat fast.
Stir in the pudding mix while the pan is still warm. It should smell sweet and a little creamy, almost like cake batter. Then add the cereal.
Press the mix into the pan gently. If you press too hard, it firms up and loses its chew. I use damp fingers or a buttered spatula.
Drizzle while the bars are still warm. That helps the chocolate settle into the crevices without running off the sides.
To try a holiday spin, you can look at White Chocolate Cranberry Rice Krispie Treats. The process is similar, but the flavors lean wintery.
How to Know It’s Ready
The top should feel cool to the touch, with firm edges and a slightly glossy surface. If you slice too early, the bars pull apart.
The white chocolate should set enough to hold the banana slices in place. You don’t want them sliding around when you cut. I let mine chill for 45 minutes in the fridge.
Cut into twelve squares with a sharp knife. If the knife sticks, run it under warm water between slices.
Storage Notes
Keep them in the fridge if you’ve topped them with banana slices. They’ll last up to 2 days, but the bananas may darken slightly after 24 hours.
If you’re serving later, leave off the banana slices and add them right before. You can also store the base at room temp for 1 day without the fruit topping.
For peanut butter lovers, you’ll want to try Peanut Butter Rice Krispie Treats next. Same chewy base with an added nutty twist.
Save This Recipe
Save this to your Rice Krispie Treats or Banana Desserts Pinterest board so you can find it again later.
Tried it? Let me know in the comments if you added your own twist or if you have a question. I love hearing how you use these in your kitchen.
Banana Pudding Rice Krispies
Try these Banana Rice Krispie Treats for a nostalgic twist on a childhood favorite. Made with layers of banana cream pudding, marshmallows, and crispy cereal, this recipe offers a fun take on Homemade Rice Krispies Treats. It’s one of those easy Rice Krispie Treats variations that blends creamy texture with the classic crunch. Perfect for party trays, lunchbox surprises, or any quick dessert craving, especially if you’re into experimenting with pudding flavors and dessert mashups.
Ingredients
- FOR THE BASE
- 6 cups Rice Krispies cereal
- 1 (10 oz) bag mini marshmallows
- 3 tablespoons unsalted butter
- 1 (3.4 oz) box instant banana pudding mix (dry)
- 1 teaspoon vanilla extract
- Pinch of salt
- FOR THE “PUDDING” DRIZZLE
- 1 cup white chocolate chips
- 1 tablespoon heavy cream or milk
- ½ teaspoon banana extract (optional)
- FOR THE TOPPING
- 1–2 ripe bananas, sliced
- A squeeze of lemon juice
Instructions
- PREPARE THE PAN: Line an 8x8-inch square baking dish with parchment paper, leaving some overhang on the sides. Lightly grease the parchment with cooking spray or butter to prevent sticking.
- MELT THE MARSHMALLOWS: In a large saucepan over medium heat, melt the butter. Once fully melted, add the mini marshmallows and stir constantly until the mixture becomes smooth and cohesive.
- ADD BANANA PUDDING FLAVOR: Remove the saucepan from heat and quickly stir in the dry banana pudding mix, vanilla extract, and a pinch of salt. Mix until everything is well combined. The mixture will thicken slightly as the pudding mix hydrates.
- COMBINE WITH CEREAL: Add the Rice Krispies cereal to the pan and stir using a silicone spatula until all the cereal is evenly coated in the marshmallow mixture.
- PRESS INTO PAN: Transfer the mixture to the prepared pan and press it in gently using damp hands or a buttered spatula. Press evenly across the pan without compacting the mixture too firmly to maintain a chewy texture.
- MAKE THE DRIZZLE: In a microwave-safe bowl, combine white chocolate chips and heavy cream. Microwave in 20-second intervals, stirring after each, until melted and smooth. Stir in banana extract if using for extra flavor.
- TOP AND CHILL: Drizzle the melted white chocolate mixture evenly over the pressed cereal bars. Allow the drizzle to cool for 5 minutes, then arrange banana slices over the top. Brush banana slices lightly with lemon juice to slow browning.
- CHILL AND SLICE: Refrigerate the bars for 30 to 45 minutes, or until set. Use the parchment overhang to lift the entire block out of the pan, then slice into 12 even squares. Serve immediately or store in an airtight container in the refrigerator.
Notes
For best appearance, add fresh banana slices just before serving. Store leftovers in the fridge for up to 2 days.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 642Total Fat 13gSaturated Fat 7gUnsaturated Fat 6gCholesterol 14mgSodium 699mgCarbohydrates 121gFiber 1gSugar 28gProtein 10g
