Elvis Fluffernutter Rice Krispie Treats

These Elvis fluffernutter rice krispie treats are as unique as their namesake, made with peanut butter, banana chips, extra marshmallows, and peanut butter cups.

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Ohio State may not be playing a game this weekend, but here in Memphis I am still celebrating yet another PB+Choc Saturday in addition to continuing the celebration of Peanut Butter Lovers Month!

Here in Memphis, everyone knows that Elvis’s favorite sandwich was peanut butter and banana. When I first made this recipe, I used PB Crave’s CoCo Bananas Peanut Butter to transform that sandwich into a rice krispie treat. Since the peanut butter already had banana in it, I originally omitted the banana chips from this recipe.

Fast forward and to save myself from hunting down this specific peanut butter, I decided to use standard plain creamy peanut butter and instead added banana chips to get that banana flavor infused in there.

What makes them different than regular rice krispie treats? The addition of peanut butter, crushed banana chips, even more marshmallows, and peanut butter cups. And when I saw crushed banana chips, I really mean it. Have you ever had a bag of banana chip that didn’t get sealed properly, resulting in them absorbing moisture and becoming chewy? Yes, let’s avoid that by crushing those in a food processor – make it almost like a powder.

The extra step with those banana chips is worth the effort though. You won’t want to miss out on these over-the-top Elvis Fluffernutter rice krispie treats! One of my labmate’s eyes bulged out upon her first bite. Yea they’re good.

If you love this flavor combo you should try my Elvis Cookies and Elvis Old Fashioned.

Two years ago: Gluten-Free Peanut Butter Chocolate Bars

ELVIS FLUFFERNUTTER RICE KRISPIE TREATS

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Yield: 2 Dozen

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/4 cup unsalted butter
• 10 oz. + 1 cup mini marshmallows, plus more for garnish
• 1/2 cup +2 Tbsp creamy peanut butter, divided
• 1 tsp vanilla bean paste (or extract)
• 6 cups puffed rice cereal
• 1/4 cup crushed banana chips*, plus more for garnish
• 1 (7.6) oz. bag of unwrapped Reese's minis, plus more for garnish
• 10 oz. bag peanut butter chips

Directions

1. Lightly coat an 9x13-inch baking pan with non-stick spray. Set aside.
2. In a large pot, melt butter over medium heat. Add 10 oz. marshmallows and turn heat to low. Stir until completely smooth.
3. Remove from heat and quickly stir in 1/2 cup of the peanut butter and vanilla bean paste. Add cereal and mix until fully incorporated. Evenly distribute as best you can.
4. Pour mixture into prepared  pan. Get your hands a little wet with water (to prevent sticking) and press them down into the baking dish.
5. Top with the peanut butter cups (spaced 3 in a row) and top with the remaining 1 cup of marshmallows.
6. Melt the peanut butter chips with remaining 2 tablespoons of peanut butter in either a microwave or on stove top with a double boiler.
7. Pour melted peanut butter chips over the marshmallows and peanut butter cups and spread as evenly as possible. Top with more peanut butter cups, marshmallows, and banana chips, if desired.
8. Allow to set, about one hour. Cut into squares and store in an airtight container.

Notes

*I prefer to really dice them up into almost a powder in a food processor to avoid chewy pieces as they inevitably absorb moisture.

Source: Adapted slightly from Culinary Concoctions by Peabody.

Disclosure: I was provided with full-sized samples for review from Konnect Public Relations, which I used to create the original recipe as seen above. When I updated the post on 7/1/2024, I used regular peanut butter.