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Banana Pudding Rice Krispies Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 88 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes + 45 minutes chilling
  • Yield: 12 bars
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

Delightfully chewy and sweet Banana Pudding Rice Krispies bars combine the classic crunchy cereal treat with the nostalgic flavors of banana pudding and a smooth white chocolate drizzle, topped with fresh banana slices for a fresh and creamy twist.

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

  1. Prepare the Pan: Line an 8×8-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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

  • Press the mixture gently to keep the texture chewy rather than hard.
  • Use lemon juice on banana slices to prevent browning and keep them fresh-looking longer.
  • For best results, use fresh ripe bananas for topping.
  • Store the bars in an airtight container in the refrigerator for up to 3 days.
  • Banana extract in the drizzle is optional but enhances banana flavor.

Find it online: https://slsrecipes.com/banana-pudding-rice-krispies-bars-recipe/