Introduction

These Christmas Rice Crispy Treats bring a festive twist to the classic marshmallow snack. Coated in smooth white chocolate and topped with colorful sprinkles, they make a delightful holiday treat that’s fun to make and share.

A group of round truffle balls covered in smooth white chocolate with a shiny texture, each topped with small red, green, and white round sprinkles densely covering the top third of the balls; one truffle is cut in half, showing a light beige, crispy rice cereal inside with a porous texture. They are arranged close together on a white plate, against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups puffed rice cereal
1 1/2 cups mini marshmallows (or 1 cup mini marshmallows + 1/4 cup marshmallow fluff)
4 tablespoons unsalted butter
1 teaspoon vanilla extract
2 cups white chocolate chips or white chocolate candy melts
1 tablespoon coconut oil (optional, for smoother melting)
1/2 cup red, green, and white nonpareils

Instructions

Step 1: In a large saucepan, melt the butter over low heat. Once melted, add the mini marshmallows and marshmallow fluff. Stir continuously until everything is melted and smooth. Remove from heat and stir in the vanilla extract. Gently fold in the puffed rice cereal until fully coated. Let cool for 2 to 3 minutes until warm but easy to handle.
Step 2: Lightly grease your hands with butter or cooking spray. Roll the mixture into bite-sized balls, about 1 to 1.5 inches in diameter. If the mixture feels crumbly, press gently to shape. Place the balls on a parchment-lined baking sheet and let them cool completely.
Step 3: Melt the white chocolate chips or candy melts in a microwave-safe bowl in 20–30 second intervals, stirring between each until smooth. If the chocolate is thick, add 1 tablespoon of coconut oil to loosen it. Let the chocolate sit for a minute or two to thicken slightly for easier coating.
Step 4: Dip each rice crispy ball into the melted white chocolate until fully coated. Lift with a fork and gently tap off excess chocolate. Return coated balls to the parchment-lined tray and immediately sprinkle with the red, green, and white nonpareils before the chocolate sets.
Step 5: Let the coated treats set at room temperature, or refrigerate for 15 to 20 minutes to speed the process. Once firm, transfer to a serving dish or airtight container. Stack neatly to show off the festive colors.

Tips & Variations

Use marshmallow fluff combined with fewer mini marshmallows for a smoother, creamier texture in the base mixture.
For a different flavor, try adding a pinch of cinnamon or peppermint extract instead of vanilla.
If white chocolate is unavailable, milk or dark chocolate chips work well too, just adjust sprinkles for contrast.
Press festive candies like mini M&Ms into the chocolate coating before it sets for extra crunch and color.

Storage

Store the rice crispy treats in an airtight container at room temperature for up to 3 days. For longer freshness, keep them refrigerated for up to a week. If refrigerated, let them come to room temperature before serving for the best flavor and texture.

How to Serve

The image shows many round balls covered in smooth, glossy white coating with a crunchy texture inside, layered beneath by a light beige, airy, and crispy rice treat. Each ball is topped with small, round sprinkles in red, green, and white colors that cover the top half with a dense cluster. The balls are placed closely together inside a white bowl with red and green rim accents, resting on a white marbled surface. One ball is broken in half midway through the group to reveal the crispy rice inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these treats without using butter?

Butter helps with flavor and texture, but you can substitute an equal amount of coconut oil if you prefer a dairy-free option. The flavor will be slightly different, but still delicious.

How do I avoid the white chocolate coating from melting too quickly?

Make sure to let the melted white chocolate cool and thicken slightly before dipping. Working in a cool room and refrigerating the treats after coating helps the chocolate set firmly without melting too fast.