Name: Banoffee Marshmallow Bites
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 1 cup digestive biscuit crumbs; ½ cup banana chips finely crushed; 2 tbsp unsweetened cocoa powder optional; 1 pinch fine salt.; 24 large marshmallows; ¾ cup dulce de leche or thick caramel sauce; 2 tsp coconut oil or neutral oil optional for thinning.; ⅓ cup dark chocolate chips; flaky salt to taste.

Banoffee Marshmallow Bites are little no-bake treats made from soft marshmallows, sticky caramel, and a banana-biscuit crumb. They taste like a shortcut version of banoffee pie, but in a poppable, party-snack format.

I like this version because the crumb coating keeps them from being too messy, and the banana chips add that familiar banoffee flavor without needing fresh banana. The optional cocoa in the coating makes them a little more grown-up, and the dark chocolate drizzle is nice if you want them to look finished.

These are especially good on a holiday platter or tucked into a cookie box, and I’ll also make them for easy bring-along desserts when I don’t want to bake. They’re best served cool but not icy, so the caramel stays set and the marshmallows stay chewy.

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Why You’ll Love This Recipe

No-bake: No oven, no mixers, no fuss. It’s just a quick assemble-and-chill situation.

Classic banoffee feel: The caramel + banana combo is the whole point, and the biscuit crumb gives it that “pie crust” vibe in the easiest way.

Great for sharing: They’re bite-size and easy to portion, which makes them handy for parties, bake sales, and cookie trays.

Customizable: Add cocoa to the crumb, drizzle with chocolate, or finish with flaky salt. You can keep them simple or dress them up.

Make-ahead friendly: They set up nicely in the fridge, so you can get them done before guests show up.

Key Ingredients

Base coating

Digestive biscuit crumbs: This gives you that classic British banoffee “base” flavor. Graham cracker crumbs work the same way if that’s what you have.
Banana chips: I like crushing them pretty fine so they stick well and don’t feel sharp or chunky. Freeze-dried banana powder also works if you want a smoother coating.
Unsweetened cocoa powder (optional): I use this when I want a slightly deeper, chocolatey finish. You can skip it for a more traditional banoffee flavor.
Fine salt: Don’t skip the pinch. It keeps the coating from tasting flat, especially if your caramel is very sweet.

Bites

Large marshmallows: Big, soft marshmallows are easiest to dip and give you a nice chewy center. If yours feel a little stale, save them for hot chocolate and grab a fresh bag.
Dulce de leche or thick caramel sauce: Dulce de leche is my favorite here because it’s thicker and sets up well. A good store-bought caramel works too, just try to use one that isn’t super runny.
Coconut oil or neutral oil (optional): This is just to loosen the caramel if it’s too thick for dipping. You only need a little, and you can leave it out if your caramel is already pourable.

Finish (optional)

Dark chocolate chips: A dark drizzle is really nice with the banana and caramel. Semisweet is fine too if that’s what you keep around.
Flaky salt: I like a tiny pinch on top, especially if you skip the cocoa. It makes them taste more “dessert” and less like candy.

Recipe Instructions

Mix the coating: In a shallow bowl, combine the digestive biscuit crumbs, crushed banana chips, cocoa powder (if using), and a pinch of salt. Stir well so the cocoa doesn’t clump.
Prep the tray: Line a tray or plate with parchment paper. Make sure it fits in your fridge before you start dipping.
Warm the caramel: Warm the dulce de leche just until it’s pourable, not hot. A few short bursts in the microwave works well.
Thin the caramel: If it still feels too thick for dipping, stir in a little coconut oil (or neutral oil) until it loosens up. It should cling to the marshmallow but still move easily.
Dip the marshmallows: Dip each marshmallow about halfway into the caramel, then roll the caramel side in the crumb mixture. Place on the parchment-lined tray and repeat with the rest.
Chill: Refrigerate for 20 to 30 minutes, or until the caramel feels set to the touch.
Drizzle the chocolate: Melt the chocolate chips, then drizzle over the bites. Add a little flaky salt on top if you want.
Set and serve: Chill for about 10 minutes to set the chocolate, then serve at cool room temperature so the texture stays chewy and clean.

My Tips!

This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.

Recipe Tips & Tricks

Warm the dulce de leche gently. If it gets too hot, it turns runny and slides right off the marshmallows. You want it just loosened enough to dip.

Crush the banana chips fairly fine. Bigger shards don’t stick as well and can make the coating feel a little jagged. I usually put them in a bag and crush with a rolling pin.

Use a shallow bowl for the crumb. It makes rolling easier and you get a thicker, more even coating without fighting it.

Chill the bites before adding chocolate. If the caramel is still soft, the drizzle can smear and pull the coating around. A quick chill makes everything behave.

Finish with flaky salt if your caramel is very sweet. You don’t need much, just a few little pinches. It helps a lot, especially for banoffee dessert bites on a platter.

Simple tweaks

Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.

Serving Suggestions

Coffee or espresso: These are really good with coffee, especially if you add the cocoa in the crumb. I like them with a latte or plain black coffee.
Hot tea: A strong English breakfast tea or Earl Grey is nice with the caramel and banana. It’s an easy way to serve them after dinner.
Fruit: Fresh strawberries or raspberries on the side are a good contrast if you’re plating these as a dessert. You don’t need much.
Dessert board: Add them to a board with shortbread, chocolate biscuits, and a handful of toasted nuts. They fit right in with other small sweets.

Eat it later

This section explains how to store leftovers properly and how far in advance the recipe can be prepared.

Storage and Make Ahead

Store leftovers covered in the fridge for up to 5 days. I keep them in a single layer if I can, or separate layers with parchment so the coating stays neat.

If you want to make this recipe ahead, you can finish the bites (including chocolate drizzle) and keep them chilled until you need them. Let them sit out for 10 to 15 minutes before serving so the caramel isn’t rock hard.

For longer storage, you can freeze the bites in a freezer-safe container. Thaw in the fridge overnight, then let them sit at room temperature for a few minutes before serving.

It could help!

Before you close the tab or print the recipe, scroll through these quick answers.

Recipe FAQs

Can I use graham cracker crumbs instead of digestive biscuits?

Yes. Graham cracker crumbs work really well here and taste very similar in this kind of no bake banoffee recipe. I use them all the time when I can’t find digestives.

What if my caramel is too thick to dip?

Warm it in short bursts just until it loosens up. If it’s still too thick, stir in a little coconut oil (or a neutral oil) to thin it slightly.

Can I skip the banana chips?

You can, but the banana is what makes these taste like banoffee marshmallow bites instead of plain caramel marshmallow bites. If you don’t have banana chips, freeze-dried banana powder is a good swap, or you can just do an all-biscuit coating.

Why is the coating falling off?

This usually happens if the caramel is too hot or too runny. Let it cool a bit, or stir in a little more dulce de leche to thicken it back up, then keep the bites chilled so they can set.

Can I freeze Banoffee Marshmallow Bites?

Yes, they freeze fine. The texture is a little firmer straight from the fridge after thawing, but they soften quickly if you let them sit out for a few minutes.

Keep it with you

The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.

Banoffee Marshmallow Bites

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Prep Time: 20

Cook Time: 5

Total Time: 25

Serving Size: 12

Bite size banoffee treats with marshmallows coated in caramel and biscuit banana crumb with optional chocolate drizzle