I’m excited to share my Chocolate Rice Krispies Balls, a simple holiday recipe that always gets requested at parties.

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Indulge in the holiday spirit with these delightful Christmas Chocolate Rice Krispie Balls! I swear they’re the kind of thing I hide a couple away from guests because once you get a bite it disappears.

I love the snap of Rice Krispies cereal with pockets of gooey semisweet chocolate chips, its like nostalgia and mischief in one bite. If you think you’ve seen every Chocolate Rice Krispies Balls idea, wait, this one tips a hat to Christmas Candy Recipes but still feels surprising.

I’m not perfect at plating so these are slightly messy, and honestly thats part of the charm.

Ingredients

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Rice Krispies cereal: light crunch, mostly carbs, little fiber, makes mixture airy and crisp
Mini marshmallows: pure sugar, adds sticky sweet chew, melts into gooey binder, kids love it
Unsweetened cocoa powder: deep chocolate flavor, low sugar, some antioxidants but bitter alone
Semisweet chocolate chips: adds rich chocolate, sugar and fat, melts for coating and shine
Red and green sprinkles: purely decorative, adds crunch and festive color, mostly sugar
Crushed candy canes: peppermint bite, adds crunchy texture and cool flavor, lots of sugar
Chopped pistachios: optional nutty crunch, adds healthy fats and some protein, salty balance

Ingredient Quantities

6 cups Rice Krispies cereal (about 180 g)

10 oz mini marshmallows (one 10 oz bag, roughly 4 cups)

3 tablespoons unsalted butter

1/2 cup unsweetened cocoa powder (about 50 g)

1 teaspoon vanilla extract

pinch of fine salt

12 oz semisweet chocolate chips or melting chocolate (about 340 g)

1 tablespoon neutral oil like vegetable or coconut oil

1/3 cup red and green sprinkles (or nonpareils)

1/3 cup crushed candy canes or peppermint pieces

1/2 cup mini M&M’s or other small holiday candies

1/4 cup chopped roasted pistachios or chopped nuts, optional

How to Make this

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1. Prep everything: line a baking sheet with parchment, put sprinkles, crushed candy canes, mini M&M’s and chopped pistachios in small bowls so they’re ready, and have a cookie scoop or tablespoon and a little bowl of water or melted butter to grease your hands.

2. In a large microwave safe bowl melt 3 tablespoons unsalted butter with 10 oz mini marshmallows on high in 30 second bursts, stirring between each until mostly melted and smooth. Or melt gently in a saucepan over low heat, stirring constantly so nothing burns.

3. Stir 1/2 cup unsweetened cocoa powder, 1 teaspoon vanilla extract and a pinch of fine salt into the hot marshmallow mixture until fully incorporated and glossy. If the cocoa is clumpy, make a paste with a few spoonfuls first then add the rest.

4. Immediately add 6 cups Rice Krispies cereal and fold gently but thoroughly until every flake is coated. Don’t smash the cereal, use a rubber spatula and quick folding motions.

5. Let the mixture cool 3 to 5 minutes so it’s easier to handle but still warm. Grease your hands with a little butter or water, then scoop and roll into 1 to
1.5 inch balls using a cookie scoop or tablespoon. Press a few mini M&M’s or a pinch of chopped pistachio into some balls if you want candy inside.

6. Place the balls on the parchment and pop them in the fridge for about 15 minutes to firm up while you melt the coating chocolate.

7. Melt 12 oz semisweet chocolate chips with 1 tablespoon neutral oil in a microwave in 20 to 30 second bursts, stirring until smooth, or melt in a double boiler. The oil thins the chocolate and gives a nice shine.

8. Dip each chilled rice krispie ball into the melted chocolate, tap off excess, then immediately press into or sprinkle with red and green sprinkles, crushed candy canes, extra mini M&M’s or chopped pistachios as you like. Place back on the parchment to set.

9. Chill the coated balls until the chocolate is firm, about 15 to 30 minutes. Store in an airtight container at room temperature for up to 2 days or refrigerated for up to a week, but note candies may sweat a bit if chilled.

Equipment Needed

1. Baking sheet lined with parchment paper
2. Several small bowls for sprinkles, crushed candy cane, mini M&M’s and chopped pistachios
3. Cookie scoop or tablespoon and a small bowl of water or melted butter to grease your hands
4. Large microwave safe bowl or a large saucepan for melting the marshmallows
5. Rubber spatula for gentle folding so you don’t smash the cereal
6. Measuring cups and spoons (1/2 cup, 1 tsp, etc)
7. Microwave or double boiler (or a small saucepan plus a heatproof bowl) to melt the coating chocolate
8. Fork or dipping tool to dip and tap off excess chocolate, plus the lined baking sheet or a wire rack to set the balls on

FAQ

Q: How do I stop the chocolate shell from cracking? A: Melt the chocolate gently and stir in the 1 tbsp neutral oil from the recipe, that keeps it flexible. Dip the balls when the chocolate is warm, let them set at room temp instead of chucking them in the fridge right away, and avoid over-chilling or the shell can crack.

Q: Can I make these ahead and how should I store them? A: Yes. Store in an airtight container at room temp for 2 to 3 days, or in the fridge up to 7 days (they might firm up a bit). For longer storage freeze on a tray until solid, then transfer to a bag for up to 3 months; thaw at room temp before serving.

Q: Any easy swaps for allergies or diet needs? A: Use gluten free Rice Krispies, vegan marshmallows and plant butter to make them vegan and gluten free. Swap out nuts and M&M's if you need nut or egg free options. Check chocolate labels for dairy if needed.

Q: My mixture got sticky or too tough, what went wrong? A: That usually happens if you overwork or overheat the marshmallow mix. Melt marshmallows just until smooth, remove from heat, mix in cereal quick and shape right away. Dont pack them too hard or theyll get dense.

Q: How do I get a smooth shiny chocolate coating? A: Use a gentle double boiler or low-power microwave, avoid any water in the chocolate, stir until fully melted and glossy, and add the oil to thin it slightly. Work quickly so the chocolate is still fluid when you dip.

Q: Are these safe for little kids at parties? A: Theyre tasty but contain small candies and chopped nuts which are choking risks for toddlers. Supervise small kids, or leave out small toppings and chop any add-ins fine. Also label for common allergens like nuts and dairy.

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

Rice Krispies cereal: swap with plain puffed rice cereal (use same volume, 6 cups) or try crispy brown rice or puffed quinoa for a gluten free crunch. Flavored cereals will make them sweeter, just so you know.
Mini marshmallows: use about 40 regular marshmallows (roughly the same total volume as a 10 oz bag), torn or chopped so they melt evenly. Or use ~1 1/4 cups marshmallow creme (Fluff) if you want easier stirring, but its stickier.
Unsweetened cocoa powder: you can use Dutch process cocoa in the same amount for a smoother, less acidic chocolate taste, or replace the cocoa with 4 oz melted bittersweet chocolate (melt it with the butter and reduce butter by 1 tbsp) for a richer, fudgier result.
Semisweet chocolate chips: swap with milk chocolate, dark chocolate, white chocolate or candy melts (use the same weight, ~12 oz). If using white chocolate or candy melts add a teaspoon or so of neutral oil while melting to keep it shiny and smooth.

Pro Tips

1) Heat marshmallows slowly and stir like crazy. Melt in short bursts or low on the stove so nothing scorches, and if the cocoa gets clumpy make a little paste first. If you rush it you’ll get grainy spots and broken cereal.

2) Let the mixture cool just enough so it wont burn your hands but stay warm so it still sticks together. Grease your hands with a bit of butter or water, roll fast, then chill the balls until firm but not frozen or they’ll sweat when dipped.

3) For smooth shiny chocolate, thin it a tad with the oil and reheat in very short bursts, stirring each time. If the coating starts to seize, stop heating and stir in a tiny bit more oil. Use a fork or dipping tool and tap off excess so you dont get drips.

4) Add toppings immediately after dipping and work in small batches. Candy canes will melt if you wait, sprinkles stick best when chocolate is still glossy, and to store, layer with parchment in an airtight container at room temp for a couple days to avoid condensation.

Festive Christmas Chocolate Rice Krispie Balls You’ll Love Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m excited to share my Chocolate Rice Krispies Balls, a simple holiday recipe that always gets requested at parties.

Servings

servings

Calories

399

kcal

Equipment: 1. Baking sheet lined with parchment paper
2. Several small bowls for sprinkles, crushed candy cane, mini M&M’s and chopped pistachios
3. Cookie scoop or tablespoon and a small bowl of water or melted butter to grease your hands
4. Large microwave safe bowl or a large saucepan for melting the marshmallows
5. Rubber spatula for gentle folding so you don’t smash the cereal
6. Measuring cups and spoons (1/2 cup, 1 tsp, etc)
7. Microwave or double boiler (or a small saucepan plus a heatproof bowl) to melt the coating chocolate
8. Fork or dipping tool to dip and tap off excess chocolate, plus the lined baking sheet or a wire rack to set the balls on

Ingredients

6 cups Rice Krispies cereal (about 180 g)
10 oz mini marshmallows (one 10 oz bag, roughly 4 cups)
3 tablespoons unsalted butter
1/2 cup unsweetened cocoa powder (about 50 g)
1 teaspoon vanilla extract
pinch of fine salt
12 oz semisweet chocolate chips or melting chocolate (about 340 g)
1 tablespoon neutral oil like vegetable or coconut oil
1/3 cup red and green sprinkles (or nonpareils)
1/3 cup crushed candy canes or peppermint pieces
1/2 cup mini M&M's or other small holiday candies
1/4 cup chopped roasted pistachios or chopped nuts, optional

Directions

Prep everything: line a baking sheet with parchment, put sprinkles, crushed candy canes, mini M&M's and chopped pistachios in small bowls so they’re ready, and have a cookie scoop or tablespoon and a little bowl of water or melted butter to grease your hands.
In a large microwave safe bowl melt 3 tablespoons unsalted butter with 10 oz mini marshmallows on high in 30 second bursts, stirring between each until mostly melted and smooth. Or melt gently in a saucepan over low heat, stirring constantly so nothing burns.
Stir 1/2 cup unsweetened cocoa powder, 1 teaspoon vanilla extract and a pinch of fine salt into the hot marshmallow mixture until fully incorporated and glossy. If the cocoa is clumpy, make a paste with a few spoonfuls first then add the rest.
Immediately add 6 cups Rice Krispies cereal and fold gently but thoroughly until every flake is coated. Don’t smash the cereal, use a rubber spatula and quick folding motions.
Let the mixture cool 3 to 5 minutes so it’s easier to handle but still warm. Grease your hands with a little butter or water, then scoop and roll into 1 to
5 inch balls using a cookie scoop or tablespoon. Press a few mini M&M's or a pinch of chopped pistachio into some balls if you want candy inside.
Place the balls on the parchment and pop them in the fridge for about 15 minutes to firm up while you melt the coating chocolate.
Melt 12 oz semisweet chocolate chips with 1 tablespoon neutral oil in a microwave in 20 to 30 second bursts, stirring until smooth, or melt in a double boiler. The oil thins the chocolate and gives a nice shine.
Dip each chilled rice krispie ball into the melted chocolate, tap off excess, then immediately press into or sprinkle with red and green sprinkles, crushed candy canes, extra mini M&M's or chopped pistachios as you like. Place back on the parchment to set.
Chill the coated balls until the chocolate is firm, about 15 to 30 minutes. Store in an airtight container at room temperature for up to 2 days or refrigerated for up to a week, but note candies may sweat a bit if chilled.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.