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Christmas Chocolate Rice Krispie Balls

Festive chocolate-coated rice cereal treats rolled into balls and decorated with colorful Christmas sprinkles, perfect for holiday parties and gift-giving.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 balls
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Rice Krispie Mixture
  • 3 tablespoons unsalted butter
  • 4 cups miniature marshmallows or 40 large marshmallows
  • 6 cups crispy rice cereal
  • 1 pinch salt
Chocolate Coating
  • 2 cups milk chocolate chips
  • 1 tablespoon coconut oil or vegetable shortening
Decoration
  • 0.5 cup Christmas sprinkles red, green, and white jimmies

Equipment

  • Large saucepan
  • Baking sheet
  • Parchment paper
  • Double boiler or heat-safe bowl
  • Wooden spoon or spatula

Method
 

  1. Line a large baking sheet with parchment paper and set aside.
  2. In a large saucepan over low heat, melt butter completely. Add marshmallows and stir constantly until fully melted and smooth, about 3-4 minutes.
  3. Remove from heat and stir in salt. Add crispy rice cereal and fold gently until evenly coated.
  4. Allow mixture to cool for 5 minutes. Butter hands lightly and roll mixture into 1.5-2 inch balls, placing on prepared baking sheet.
  5. Refrigerate formed balls for 15-20 minutes until firm.
  6. Create double boiler with heat-safe bowl over simmering water. Melt chocolate chips with coconut oil, stirring until smooth.
  7. Remove one ball at a time from refrigerator. Dip in melted chocolate using fork, coating completely and allowing excess to drip off.
  8. Place coated ball back on parchment paper and immediately sprinkle with Christmas sprinkles while chocolate is wet.
  9. Repeat with remaining balls. Refrigerate for 30 minutes until chocolate is completely set.
  10. Store in airtight container in refrigerator for up to one week or at room temperature for 3-4 days.

Notes

For best results, work quickly when forming balls and add sprinkles immediately after coating. Can substitute dark or white chocolate. These freeze well for up to 3 months.