Introduction

These Christmas Rice Crispy Treats are a festive twist on the classic snack, rolled into bite-sized balls and coated with creamy white chocolate. Adorned with colorful red, green, and white sprinkles, they make a perfect holiday treat for parties or gift-giving.

The image shows many white chocolate-covered round treats, each topped with small red, green, and white round sprinkles clustered mostly on the top half. One treat is cut in half, revealing a pale, crisp, airy inner layer that looks like a cereal or rice crispy base. The treats are placed closely together in a bowl with a white base and a red and green rim, which sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
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

Step 1: In a large saucepan, melt the butter over low heat. Once melted, add the mini marshmallows and marshmallow fluff (if using). Stir continuously until the mixture is smooth and fully melted. Remove from heat and stir in the vanilla extract. Gently fold in the puffed rice cereal until evenly coated. Let the mixture cool for 2 to 3 minutes until warm but safe to handle.
Step 2: 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 shape. Place the balls on a parchment-lined baking sheet and let them cool completely.
Step 3: 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, stir in 1 tablespoon of coconut oil to loosen it. Let the melted chocolate sit for a minute or two to slightly thicken for easier coating.
Step 4: Dip each rice crispy ball into the melted white chocolate to coat fully. Use a fork to lift and gently tap off any excess chocolate. Return the coated balls to the parchment-lined tray and immediately sprinkle with red, green, and white nonpareils before the chocolate sets.
Step 5: Allow the coated balls to set at room temperature, or refrigerate for 15 to 20 minutes to speed up the process. Once the chocolate is firm, transfer the treats to a serving dish or airtight container.

Tips & Variations

For extra festive flair, add crushed peppermint candy or colored sugar inside the balls before shaping.
Use almond or peanut butter instead of butter for a nutty flavor variation, adjusting marshmallows to taste.
If you prefer a glossy finish, temper the white chocolate before coating the treats.
Store the treats chilled if your home is warm to prevent the chocolate coating from melting.

Storage

Store these treats in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, bring to room temperature before serving for the best texture. Reheating is not necessary.

How to Serve

A white bowl with red and white snowflake designs is filled with round treats covered in smooth white chocolate and topped with small red, green, and white round sprinkles. One treat is placed on top showing its inside, made of light brown crispy rice cereal tightly packed in one layer. The bowl sits on a white marbled surface with scattered sprinkles and pine cones around. In the blurred background, there are two wooden reindeer decorations wearing colorful scarves and three small green pine trees covered with snow, creating a festive scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of mini marshmallows?

Yes, you can use regular marshmallows, but you may need to cut them into smaller pieces to help them melt faster and blend smoothly with the butter.

How do I prevent the white chocolate from seizing when melting?

Heat the white chocolate gently in short intervals, stirring often. Adding a small amount of coconut oil or a neutral oil helps keep the chocolate smooth and prevents it from seizing.

Christmas Rice Krispie Treats Recipe

Print Recipe

★★★★★

4.9 from 91 reviews

These festive Christmas Rice Crispy Treats are bite-sized balls made from puffed rice cereal and melted marshmallows, coated in creamy white chocolate, and adorned with colorful holiday sprinkles. Perfect as a fun and easy holiday treat to share at parties or gift to friends and family.

Author: zara
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: About 24 rice crispy balls 1x
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Rice Krispie 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 everything is melted and smooth. Remove the pan from heat and stir in the vanilla extract. Gently fold in the puffed rice cereal until fully coated. Let the mixture 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. Allow melted chocolate to sit a minute or two to slightly thicken 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 coated rice krispie balls to set at room temperature or place the tray in the refrigerator for 15 to 20 minutes to speed up setting. Once firm, transfer balls to a serving dish or airtight container. Stack neatly to display their festive look.

Notes

Use butter or cooking spray on hands to prevent sticking when shaping the balls.
If the chocolate coating is too thick, coconut oil helps to achieve a smoother consistency.
Store treats in an airtight container to keep them fresh for up to a week.
You can customize sprinkles or use other festive decorations for a personalized touch.

Keywords: Christmas treats, Rice crispy treats, Holiday desserts, White chocolate, Festive snacks