Christmas Rice Crispy Treats Balls Recipe
These festive Christmas Rice Crispy Treats are bite-sized, marshmallow-coated puffed rice balls dipped in smooth white chocolate and sprinkled with colorful holiday nonpareils. Perfect for holiday parties or gifting, they combine classic crispy marshmallow goodness with a sweet white chocolate coating for an irresistible seasonal treat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 servings (about 24 balls) 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Rice Krispie 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
White Chocolate Coating
- 2 cups white chocolate chips or white chocolate candy melts
- 1 tablespoon coconut oil (optional, for smoother melting)
Decoration
- 1/2 cup red, green, and white nonpareils
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.
- 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 round 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 show off the festive colors.
Notes
- For easier shaping, lightly grease your hands with butter or cooking spray to prevent sticking.
- If the mixture is too crumbly, gently press the balls together to form a solid shape.
- Use candy melts if you prefer a smoother coating that sets quickly without refrigeration.
- The coconut oil helps thin the white chocolate and improve coating consistency but is optional.
- Store leftovers in an airtight container at room temperature or refrigerate for longer freshness.
Keywords: Christmas treats, rice crispy balls, white chocolate, holiday dessert, marshmallow treats, festive snacks
