Christmas Rice Krispie Treats – Festive Holiday Balls with Sprinkles Recipe
These Christmas Rice Crispy Treats are festive, bite-sized holiday balls coated in smooth white chocolate and sprinkled with colorful red, green, and white nonpareils. Made with classic marshmallows and puffed rice cereal, they are a sweet and crunchy seasonal treat perfect for holiday parties and gift-giving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 20-24 rice crispy balls 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Main 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
Coating and Decoration
- 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 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
- Lightly greasing your hands helps prevent sticking when shaping the balls.
- If the rice crispy mixture is too crumbly, adding a bit more marshmallow or marshmallow fluff can help it hold together.
- The optional coconut oil helps white chocolate melt smoothly and makes coating easier.
- You can store the rice crispy balls in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Sprinkles must be added immediately after coating to ensure they stick well.
Keywords: Christmas Rice Crispy Treats, Holiday Rice Krispie Balls, White Chocolate Rice Crispy Treats, Festive Rice Krispie Balls, Easy Holiday Dessert
