Christmas Rice Crispy Treats Balls Recipe
Celebrate the holiday season with these festive Christmas Rice Crispy Treats! Bite-sized and bursting with cheerful colors, these treats combine the classic crunch of puffed rice cereal with creamy marshmallows and a smooth white chocolate coating, finished with colorful sprinkles for extra holiday cheer. Perfect for parties, gift-giving, or a sweet seasonal snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 24 bite-sized treats 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Base Mixture
- 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
Coating
- 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 (sprinkles)
Instructions
- Make the Rice Krispie Mixture: 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 the pan from heat and stir in the vanilla extract. Gently fold in the puffed rice cereal, mixing until the cereal is fully coated. Let it cool for 2 to 3 minutes until warm but safe to handle.
- Shape the Balls: 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 is crumbly, press gently to shape each ball. Place the shaped balls on a parchment-lined baking sheet and let them cool completely to firm up.
- Melt the White Chocolate: In a microwave-safe bowl, melt the white chocolate chips or candy melts in 20–30 second intervals, stirring between each interval until smooth. If the chocolate is thick, stir in 1 tablespoon of coconut oil to loosen the texture. Let the melted chocolate sit for a minute or two so it slightly thickens for easier coating.
- Coat the Balls and Add Sprinkles: Dip each rice krispie ball into the melted white chocolate until fully coated. Use a fork to lift and gently tap off excess chocolate. Return the coated balls to the parchment-lined tray and immediately sprinkle with red, green, and white nonpareils before the chocolate sets.
- Set and Serve: Allow the coated rice krispie balls to set at room temperature, or place the tray in the refrigerator for 15 to 20 minutes to speed up the process. Once the chocolate is firm, transfer the balls to a serving dish or airtight container. Stack neatly to highlight the festive colors.
Notes
- Lightly greasing your hands before shaping the balls helps prevent sticking.
- If you want to make the treats ahead, keep them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Coconut oil is optional but helps white chocolate melt more smoothly and prevents seizing.
- Feel free to use different colors or types of sprinkles to customize for other occasions.
- For a gluten-free version, verify that the puffed rice cereal is certified gluten-free.
Keywords: Christmas treats, rice crispy balls, holiday desserts, marshmallow treats, white chocolate coating, festive snacks
