Description
These Christmas Rice Crispy Treats are fun, festive, and incredibly easy to make. Soft marshmallow rice crispy centers dipped in silky white chocolate and topped with red, green, and white sprinkles—perfect for gifting, parties, and no-bake holiday magic.
Ingredients
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3 cups puffed rice cereal
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1 1/2 cups mini marshmallows (or 1 cup mini marshmallows + 1/4 cup marshmallow fluff)
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4 tablespoons unsalted butter
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1 teaspoon vanilla extract
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2 cups white chocolate chips or white chocolate candy melts
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1 tablespoon coconut oil (optional)
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1/2 cup red, green, and white nonpareils
Instructions
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Make the Rice Krispie Mixture: Melt the butter in a large saucepan over low heat. Add the mini marshmallows (and fluff, if using) and stir until smooth and melted. Remove from heat and mix in the vanilla extract. Fold in the puffed rice cereal until coated. Let cool 2–3 minutes.
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Shape the Balls: Lightly grease your hands and roll the mixture into 1–1.5 inch balls. Place on a parchment-lined tray and let cool completely.
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Melt the White Chocolate: Microwave white chocolate in 20–30 second intervals, stirring until smooth. Add coconut oil if needed to thin. Allow to sit for 1–2 minutes to slightly thicken.
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Coat & Decorate: Dip each rice crispy ball in white chocolate, tap off excess, and return to parchment. Immediately top with sprinkles.
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Set & Serve: Let set at room temperature or refrigerate for 15–20 minutes. Store in an airtight container.
Notes
If the mixture is sticking to your hands, butter or spray them again.
Add a pinch of salt to the warm mixture for a sweet-salty boost.
These treats store well for up to 4 days in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 110 kcal
- Sugar: 12 g
- Sodium: 35 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 5 mg