Christmas Rice Krispie Treats Balls with White Chocolate and Festive Nonpareils Recipe
These festive Christmas Rice Crispy Treats combine the classic gooey marshmallow and puffed rice cereal base with a delicious white chocolate coating and colorful nonpareil sprinkles. Perfect for holiday parties and gifting, these bite-sized treats are easy to make and irresistibly charming with a creamy, crunchy texture and vibrant seasonal colors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes plus cooling and setting time
- Yield: 20 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
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 the mixture 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.
- 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 crumbly, press gently to form each ball. Place them on a parchment-lined baking sheet and let 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, until smooth. If thick, stir in 1 tablespoon coconut oil to loosen. Let the melted chocolate rest for a minute or two to thicken slightly for easier coating.
- Coat the Balls and Add Sprinkles: Dip each rice krispie ball into the melted white chocolate until fully covered. Use a fork to lift and gently tap off excess chocolate. Return 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 refrigerate for 15 to 20 minutes to speed up setting. Once firm, transfer to a serving dish or airtight container and stack to show off the festive colors.
Notes
- Using a combination of mini marshmallows and marshmallow fluff creates a smoother, stickier mixture for forming the balls.
- Lightly greasing your hands prevents the marshmallow mixture from sticking while shaping the balls.
- Coconut oil is optional but helps achieve a silky texture when melting white chocolate.
- To speed up setting, refrigerate the coated treats, but be sure to bring them to room temperature before serving for the best flavor and texture.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
