These Yummy Christmas Rice Krispie Balls are the cheerful, no-bake treat I make every December when the kitchen is already busy with holiday cooking. They are gooey, buttery, perfectly crunchy, and dressed up with festive sprinkles that make every plate feel party-ready.
Yummy Christmas Rice Krispie Balls (No-Bake Treat)
Equipment
- 2 Baking Sheet lined with parchment
- 1 Parchment Paper
- 1 Large Pot
- 1 Tablespoon measure or #40 cookie scoop lightly greased
- 1 Small bowl for water to dampen hands
- 1 Microwave-safe Bowl for melting chocolate
- 1 Rubber spatula
Ingredients
Marshmallow Base
- 3 tbsp unsalted butter use vegan butter for dairy-free
- 10 oz mini marshmallows about 6 cups
- 1 tsp pure vanilla extract
- 1 pinch fine sea salt
- 6 cups crisped rice cereal certify gluten-free if needed
Decorating
- 1 cup holiday sprinkles reserve most for decorating; jimmies bleed less than nonpareils
- 10 oz white chocolate or almond bark for dipping or drizzling; up to 12 oz
- 1 tbsp coconut oil thins chocolate for smoother dipping
- Optional toppings: crushed candy canes mini M&M’s, finely chopped pistachios
Instructions
Make the Balls
- Line two baking sheets with parchment. Lightly grease a tablespoon measure or a #40 cookie scoop and set a small bowl of water nearby for dampening hands. Have sprinkles and toppings ready.
- In a large pot over medium-low heat, melt butter. Add marshmallows and a pinch of salt, stirring constantly until smooth and glossy. Remove from heat and stir in vanilla.
- Immediately add the crisped rice cereal and gently fold until evenly coated. Let the mixture sit for 2 to 3 minutes to cool slightly so sprinkles do not melt.
- Lightly dampen or butter your hands. Scoop about 1 tablespoon of mixture, then roll into balls about 1 to 1 1/4 inches wide. If using sprinkles inside, fold in a few tablespoons now as you roll to minimize color bleed.
Dip, Decorate & Serve
- Melt white chocolate with coconut oil in 20 to 30 second bursts in the microwave, stirring between each, until smooth. Dip or drizzle balls, then top with sprinkles or crushed candy canes. Work in batches so the chocolate stays fluid.
- Let the balls set at room temperature for 20 to 30 minutes, or chill for 10 minutes. Serve on a festive platter or pack into tins with parchment between layers.
Notes
Why You’ll Love This Yummy Christmas Rice Krispie Balls
- No-bake and quick, so you can focus on the fun decorating part.
- Kid-friendly to make and eat, with simple steps and minimal mess.
- Easy to customize with chocolate dips, sprinkles, or peppermint.
- Perfect for cookie trays, class parties, or edible gifts.
- Stays soft and chewy with just the right crisp in every bite.
Yummy Christmas Rice Krispie Balls Ingredients & Substitutions
- 3 tbsp unsalted butter (42 g) – use vegan butter for dairy-free.
- 10 oz mini marshmallows (283 g) – about 6 cups; large marshmallows work too.
- 1 tsp pure vanilla extract – or almond extract for a bakery-style twist.
- Pinch of fine sea salt – balances sweetness.
- 6 cups crisped rice cereal – certify gluten-free if needed.
- 1 cup holiday sprinkles – jimmies bleed less than nonpareils; reserve most for decorating.
- 10 to 12 oz white chocolate or almond bark – for dipping or drizzling.
- 1 tbsp coconut oil – thins chocolate for smoother dipping.
- Optional toppings: crushed candy canes, mini M&M’s, finely chopped pistachios.
Substitutions: Use brown butter for a deeper toffee flavor. Swap white chocolate with dark or milk chocolate. For peanut butter lovers, melt in 1/2 cup creamy peanut butter with the marshmallows and reduce cereal to 5 1/2 cups.
Step-by-Step Instructions to Make Yummy Christmas Rice Krispie Balls
1. Prep Your Station
Line two baking sheets with parchment. Lightly grease a tablespoon measure or a #40 cookie scoop and set a small bowl of water nearby for dampening hands. Have sprinkles and toppings ready.
2. Melt Butter and Marshmallows
In a large pot over medium-low heat, melt butter. Add marshmallows and a pinch of salt, stirring constantly until smooth and glossy. Remove from heat and stir in vanilla.
3. Fold in the Cereal
Immediately add the crisped rice cereal and gently fold until evenly coated. Let the mixture sit for 2 to 3 minutes to cool slightly so sprinkles do not melt.
4. Portion and Roll
Lightly dampen or butter your hands. Scoop about 1 tablespoon of mixture, then roll into balls about 1 to 1 1/4 inches wide. If using sprinkles inside, fold in a few tablespoons now as you roll to minimize color bleed.
5. Dip and Decorate
Melt white chocolate with coconut oil in 20 to 30 second bursts in the microwave, stirring between each, until smooth. Dip or drizzle balls, then top with sprinkles or crushed candy canes. Work in batches so the chocolate stays fluid.
6. Set and Serve
Let the balls set at room temperature for 20 to 30 minutes, or chill for 10 minutes. Serve on a festive platter or pack into tins with parchment between layers.
Tips for Success
- Keep heat low to avoid tough, dry treats. Gentle melting keeps them soft.
- Grease your hands or use slightly damp hands for easier rolling.
- Do not overpack the balls. Light rolling keeps the texture airy and tender.
- Use jimmies for sprinkles inside the mixture. Save nonpareils and sanding sugar for topping.
- If the mixture gets too firm, warm the pot slightly to loosen before continuing.
Variations of Yummy Christmas Rice Krispie Balls
- Peppermint Bark: Add 1/2 tsp peppermint extract to the marshmallows and decorate with crushed candy canes and dark chocolate drizzle.
- Peanut Butter: Stir in 1/2 cup peanut butter with the marshmallows, then dip in milk chocolate.
- Hot Cocoa: Mix in 2 tbsp cocoa powder with the marshmallows and finish with mini marshmallows and chocolate drizzle.
- Confetti Christmas: Use red and green jimmies throughout and a white chocolate shell with extra sprinkles.
- Salted Caramel: Drizzle with caramel sauce and finish with flaky sea salt.
Serving Suggestions: What to Pair with Yummy Christmas Rice Krispie Balls
- Hot cocoa with peppermint stir sticks.
- Strong coffee or espresso to balance the sweetness.
- Mulled cider for a cozy, spiced pairing.
- Holiday dessert boards with gingerbread, sugar cookies, and chocolate truffles.
Storage & Reheating Instructions
- Room Temperature: Store in an airtight container up to 3 days, layers separated with parchment.
- Refrigerator: Up to 1 week. Let sit at room temperature 10 to 15 minutes before serving for best texture.
- Freezer: Freeze up to 2 months. Thaw in the fridge overnight, then bring to room temperature.
- To Soften: If a ball feels firm, a 5 to 8 second microwave burst softens it slightly.
Memories Made Around the Table
My nieces call these holiday snowballs and always volunteer for sprinkle duty. We line them up like a little North Pole assembly, and somehow the ones with the most sprinkles disappear first.
FAQs
Why are my Rice Krispie balls falling apart? The cereal to marshmallow ratio may be off or the mixture cooled too much before shaping. Measure carefully and roll while still slightly warm and pliable.
How do I keep my hands from getting sticky? Lightly grease your hands with butter or neutral oil, or dampen with water. Reapply as needed while rolling.
Can I use large marshmallows instead of mini? Yes. Use 10 ounces by weight. Minis melt more evenly, but large marshmallows work if stirred constantly.
Are these gluten-free? Use a certified gluten-free crisped rice cereal and confirm sprinkles and chocolate are gluten-free.
Can I make them ahead? Absolutely. Make up to 2 days in advance and store airtight. For gifting, decorate the day you plan to pack them so the sprinkles look their freshest.
Final Thoughts
Yummy Christmas Rice Krispie Balls bring that cozy, nostalgic magic to any holiday spread. Mix a batch, invite little helpers to decorate, and share the sweetness with friends and neighbors.