I’ve reimagined Chocolate Rice Krispies Balls with a festive twist and a simple secret ingredient that makes them ideal for holiday gifting.

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I can’t stop thinking about these Festive Christmas Chocolate Rice Krispie Balls You’ll Love. They look almost too cute to eat but the first bite surprises you with a crackle and a gooey pull that makes you grin.

I mixed chewy mini marshmallows, cuz marshmallow is the glue, with melty semisweet chocolate chips for a rich hit that keeps things from being just sugary. Little pops of crunch play against soft chocolate and the fun shapes give each one its own personality.

Call em Chocolate Rice Krispies Balls if you want, but trust me they vanish fast at parties.

Ingredients

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Unsalted butter: Adds rich fat and smooth texture, helps bind and gives a mellow buttery taste.
Mini marshmallows: The sticky sweet glue that adds sugar and carbs, little chew and childhood nostalgia.
Cocoa powder: Bittersweet chocolate flavor, low fat, adds antioxidants but not much protein or fiber.
Rice Krispies cereal: Crispy crunch, mostly carbs and light air, great for texture not nutrition.
Semisweet chocolate: Melting chocolate brings deeper chocolate intensity, adds sugar and fat, helps coating.
Holiday sprinkles and candy canes: Pure festive eye candy, tiny sugars, no real nutrients but lots of holiday cheer.
Vanilla extract and salt: Tiny amounts boost flavor, salt balances sweetness, vanilla adds aroma and warmth.

Ingredient Quantities

3 tablespoons unsalted butter

1 (10 oz) bag mini marshmallows (about 4 cups) cuz marshmallow is the glue

1/3 cup unsweetened cocoa powder, sifted if it’s lumpy

6 cups Rice Krispies cereal or other crisp rice cereal

1 teaspoon pure vanilla extract

Pinch of fine sea salt

8 ounces semisweet chocolate chips or melting chocolate, plus extra for drizzling

1 tablespoon vegetable oil or coconut oil to loosen melted chocolate

1/2 cup holiday sprinkles or red and green sanding sugar for decoration

1/3 cup crushed candy canes, optional but festive

Extra mini marshmallows or small candies for garnish, optional

How to Make this

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1. Line a baking sheet with parchment paper and lightly butter your hands or keep a small bowl of butter or cooking spray nearby so the mixture wont stick when you roll balls.

2. In a large heavy pot over low heat melt 3 tablespoons unsalted butter, then add the entire 10 oz bag of mini marshmallows and stir constantly until melted and smooth. You can microwave the marshmallows and butter in a large microwave safe bowl in 20 to 30 second bursts stirring between each if you prefer.

3. Off the heat stir in 1/3 cup unsweetened cocoa powder (sift first if its lumpy), 1 teaspoon vanilla extract, and a pinch of fine sea salt until everything is glossy and evenly mixed.

4. Quickly pour in 6 cups Rice Krispies cereal and fold gently but thoroughly so all the cereal is coated. Work fast cuz the marshmallow will tighten up as it cools.

5. Let the mixture rest 1 to 2 minutes so it cools enough to handle but is still warm and pliable. If it gets too firm pop it back in the microwave for 10 to 15 seconds.

6. Scoop about 1 to 1 1/2 tablespoons of mixture per ball and roll into tightly packed balls with buttered hands or a lightly oiled cookie scoop. If you want you can press extra mini marshmallows or small candies into the tops while theyre soft. Place formed balls on the prepared sheet.

7. Chill the balls 15 to 30 minutes in the fridge to set up so they wont fall apart when you coat them.

8. Melt 8 ounces semisweet chocolate chips with 1 tablespoon vegetable oil or coconut oil in a heatproof bowl over simmering water or in the microwave in 20 second bursts stirring between each. The oil will loosen the chocolate and make it shiny and easier to drizzle.

9. Dip or drizzle the cooled rice krispie balls with the melted chocolate using a fork, spoon or piping bag. Immediately sprinkle on 1/2 cup holiday sprinkles or red and green sanding sugar, and if using press on 1/3 cup crushed candy canes for a peppermint crunch. Add extra mini marshmallows or small candies for garnish if you like.

10. Let the chocolate set at room temp or chill briefly until firm. Store finished balls in an airtight container layered with parchment at room temperature for a couple days or in the fridge for up to a week.

Equipment Needed

1. Baking sheet lined with parchment paper
2. Large heavy pot or a large microwave safe bowl (for melting butter + marshmallows)
3. Silicone spatula or wooden spoon (for stirring and folding)
4. Measuring cups and spoons (including 1/3 cup and 1 tbsp)
5. Fine mesh sifter or small sieve (to sift the cocoa if lumpy)
6. Cookie scoop (1 to 1 1/2 tbsp) or a tablespoon and a small bowl of butter or cooking spray for greasing your hands
7. Heatproof bowl plus a small saucepan for a double boiler, or another microwave safe bowl for melting chocolate
8. Fork or spoon (or a piping bag) for drizzling/dipping and a tray to chill the formed balls on

FAQ

Can I swap Rice Krispies for another cereal? Yes, you can use other crisp rice cereals or puffed rice, same volume. Just know texture may be a little different, some brands are crunchier or flakier.

What's the best way to melt and smooth the chocolate? Microwave in short bursts 20 to 30 seconds, stirring between each, or use a double boiler. Add the 1 tablespoon oil to loosen it if it gets thick. Avoid water getting into the chocolate or it can seize.

How do I keep the mixture from sticking to my hands when rolling? Lightly butter your hands or spray them with nonstick spray, or chill the mixture 10 to 15 minutes so it firms up. A small cookie scoop helps make even balls fast, works like a charm.

Can I make these ahead or freeze them? Yes. Store at room temp up to 2 days or in the fridge 3 to 5 days in an airtight container. For longer, freeze up to 1 month, separated by parchment. Thaw in the fridge or at room temp before serving.

Any easy swaps for dairy, vegan or gluten free diets? Use vegan butter and vegan marshmallows, and pick dairy free chocolate. Check the cereal label since some Rice Krispies have malt from barley, so choose a certified gluten free crispy rice.

How do I get sprinkles and crushed candy cane to stick and not bleed? Sprinkle or press candy cane onto the balls right after you dip while the chocolate is still wet. For a drizzle, use slightly cooled but still fluid chocolate so decorations dont slide off. If you wait too long nothing will stick.

Festive Christmas Chocolate Rice Krispie Balls You’ll Love Recipe Substitutions and Variations

Unsalted butter (3 tablespoons): use 3 tablespoons solid coconut oil for a dairy free option, or 3 tablespoons vegan butter spread — note: coconut adds a hint of coconut and if you use salted vegan butter cut the added salt a bit.
Rice Krispies cereal (6 cups): swap for 6 cups puffed rice (gluten free) or use 6 cups crispy brown rice or puffed millet for a nuttier texture, or try 6 cups crushed cornflakes for extra crunch.
Semisweet chocolate chips (8 ounces): replace with 8 ounces chopped baking chocolate (semisweet or dark) or 8 ounces milk chocolate if you want sweeter balls, or use candy melts/coating wafers for an easier, shinier finish.
Vegetable oil (1 tablespoon, to loosen melted chocolate): use 1 tablespoon coconut oil or 1 tablespoon light olive oil or light corn syrup (a tiny amount) to keep the chocolate smooth and glossy.

Pro Tips

1) Work fast and use an ice cream scoop for even balls. Butter or lightly oil your hands and the scoop so the mixture won’t stick, and pack each scoop firmly — tighter balls hold together better and chocolate coating looks cleaner.

2) Mind the temp. Let the marshmallow mix cool just enough to handle, if it firms up microwave 10 to 15 secs. Chill the formed balls 15 to 30 minutes before coating so they dont fall apart when you dip.

3) Get glossy chocolate with a tiny bit of oil and short bursts of heat. Melt in 20 second bursts, stir, and if it starts to seize warm the bowl over hot water for a few seconds instead of blasting it. Use a shallow bowl for dipping, and tap the fork on the bowl edge to remove excess so the drizzle looks neat.

4) Add toppings at the right time and store smart. Sprinkle or press candy canes on while the chocolate is still wet, otherwise they wont stick. Layer finished balls with parchment in an airtight container, room temp for a couple days or fridge up to a week, and let them come to room temp a few minutes before serving for best texture.