🍌 Banana Pudding Rice Krispie Treats 🍌
✨ Ingredients
• 3 Tbsp (42g) unsalted butter
• 1 (10 oz / 283g) bag standard marshmallows (not mini)
• 1 (3.4 oz / 96g) box instant banana cream pudding mix (dry, unprepared)
• 6 cups (about 180g) crisp rice cereal (like Rice Krispies®)
• ½ cup crushed vanilla wafers (optional, for topping and texture)
📝 Instructions
PREP YOUR PAN
Lightly grease a 9x13-inch baking pan with nonstick spray or line with parchment paper for effortless removal later.
MELT THE BUTTER
Place butter in a large, microwave-safe bowl. Microwave on high for 30–45 seconds, or until fully melted. Swirl to coat the bottom of the bowl—this helps prevent sticking later.
MELT THE MARSHMALLOWS
Add the entire bag of marshmallows to the bowl with the melted butter. Stir to coat.
→ Microwave on high for 45 seconds. Remove and stir well.
→ Return to microwave for another 45 seconds. Stir again until smooth, glossy, and completely melted. A few small lumps are okay—they’ll melt as you stir.
INFUSE THE BANANA FLAVOR
Immediately add the entire box of dry banana pudding mix to the melted marshmallow mixture. Stir vigorously until fully incorporated and no dry streaks remain. The mixture will thicken slightly—this is normal.
FOLD IN THE CRUNCH
Add the rice cereal all at once. Using a silicone spatula or lightly greased wooden spoon, gently fold until every puff is evenly coated. Work quickly before the mixture begins to set.
PRESS & TOP
Transfer mixture to your prepared pan. Lightly grease your hands or the back of a measuring cup, then press the mixture firmly and evenly into the pan.
→ For extra flair and crunch, sprinkle crushed vanilla wafers over the top and gently press them in.
COOL & CUT
Let cool at room temperature for 45–60 minutes, or refrigerate for 20–30 minutes to speed up setting. Once firm, lift out (if using parchment) and slice into 12–16 squares with a sharp knife.
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