Description
These White Chocolate Rice Krispie Balls with Holiday Sprinkles are festive, bite-sized treats perfect for holiday celebrations. They combine crispy puffed rice cereal with a smooth marshmallow base, coated in creamy white chocolate and decorated with colorful red, green, and white sprinkles for a fun and sweet snack that everyone will love.
Ingredients
Scale
Main Ingredients
- 3 cups puffed rice cereal
- 1.5 cups mini marshmallows (or 1 cup mini marshmallows + 1/4 cup marshmallow fluff)
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Coating Ingredients
- 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 (tiny round sprinkles)
Instructions
- Make the Rice Krispie Mixture: In a large saucepan, melt the unsalted butter over low heat. Once melted, add the mini marshmallows and stir continuously until fully melted and smooth. Remove from heat and stir in the vanilla extract. Gently fold in the puffed rice cereal, making sure the cereal is thoroughly coated. Allow the mixture to cool for 2-3 minutes until warm but safe to handle.
- Shape the Balls: Lightly grease your hands with butter or cooking spray to prevent sticking. Roll the mixture into bite-sized balls about 1 to 1.5 inches in diameter. If the mixture seems dry, press it together gently to compact. Place the formed balls on a parchment-lined baking sheet to 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 until smooth. If the chocolate is too thick, add 1 tablespoon of coconut oil to thin it out. Let it cool slightly so the chocolate thickens and is easier to coat the balls.
- Coat the Balls and Add Sprinkles: Dip each rice krispie ball fully into the melted white chocolate, using a fork to lift and let excess chocolate drip off. Place coated balls on the parchment-lined baking sheet. Immediately sprinkle each ball evenly with the festive nonpareils before the chocolate sets, working quickly to ensure sprinkles stick.
- Set and Serve: Let the white chocolate coating set completely. For faster setting, refrigerate the baking sheet for 15-20 minutes. Once set, transfer the krispie balls to a serving bowl, arranging them to showcase the colorful holiday sprinkles.
Notes
- If you don’t have mini marshmallows, use regular marshmallows chopped into small pieces.
- Using coconut oil in the white chocolate helps achieve a smoother coating and easier dipping.
- Keep your hands greased while forming the balls to prevent sticky messes.
- Store the finished rice krispie balls in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free version, look for vegan marshmallows and dairy-free white chocolate alternatives.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: No-bake, Mixing, Coating
- Cuisine: American
Nutrition
- Serving Size: 1 rice krispie ball (approx. 30g)
- Calories: 150
- Sugar: 14g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
Keywords: White chocolate, Rice Krispie treats, Holiday desserts, Christmas snacks, Marshmallow treats, Festive recipes, No-bake sweets
