Ingredients
Method
- Line a 9x13-inch baking pan with parchment paper and lightly grease it. Set aside.
- In a large saucepan, melt the butter over low heat. Add mini marshmallows and stir until fully melted and smooth.
- Remove from heat and stir in vanilla extract and the dry banana cream pudding mix until fully combined.
- Gently fold in the Rice Krispies cereal until evenly coated with the marshmallow mixture.
- Transfer the mixture into the prepared pan. Press down gently with a spatula (or lightly greased hands) to spread evenly. Do not pack too tightly.
- Allow the treats to cool for about 30 minutes. Drizzle with melted white chocolate and sprinkle crushed vanilla wafers on top if desired.
- Cut into bars and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Notes
For an extra burst of flavor, try adding a few banana slices between layers before pressing the mixture into the pan. If you prefer a lighter version, use mini marshmallows made with reduced sugar.
Nutrition Information
Calories: 245 kcal
Total Fat: 8g
- Saturated Fat: 5g
- Trans Fat: 0g
- Dietary Fiber: 0.5g
- Sugars: 26g