These Festive Christmas Chocolate Rice Krispie Balls are the bite-sized holiday treat I make on repeat. They are crunchy, fudgy, and beautifully decorated with sprinkles so every plate looks party-ready with minimal effort.
They are no-bake, kid-approved, and perfect for gifting or setting on a cookie platter when guests pop in. If you can stir, you can make these.
Festive Christmas Chocolate Rice Krispie Balls
Equipment
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Medium saucepan
- 1 Mixing Bowl
- 1 Spatula
- 1 Small cookie scoop (1 tablespoon)
- 1 Microwave-safe Bowl for melting coating chocolate
Ingredients
Chocolate Base & Cereal
- 3 cups crispy rice cereal use gluten-free if needed
- 1 cup semi-sweet chocolate chips for the mixture
- 0.5 cup creamy peanut butter
- 0.25 cup unsalted butter
- 0.33 cup honey or light corn syrup maple syrup adds a softer set and light maple flavor
- 1 teaspoon vanilla extract
- 0.25 teaspoon fine sea salt
- 1 tablespoon unsweetened cocoa powder optional, to intensify chocolate
- 0.5 teaspoon peppermint extract optional, for a minty twist
Coating & Decoration
- 0.5 cup semi-sweet chocolate chips for coating or drizzle; swap dark or milk chocolate
- 0.5 cup holiday sprinkles, crushed candy canes, or shredded coconut for rolling
Instructions
Step-by-Step Instructions
- Line a baking sheet with parchment. Measure all ingredients so the mixture comes together smoothly. Set sprinkles in a shallow bowl.
- In a medium saucepan over low heat, melt 1 cup chocolate chips, peanut butter, butter, and honey, stirring constantly until smooth and glossy. Remove from heat and stir in vanilla and salt. If using peppermint extract or cocoa powder, add now.
- Pour the crispy rice cereal into the warm chocolate mixture. Use a spatula to gently fold until every piece is coated without crushing the cereal.
- Refrigerate the bowl for 10 minutes so the mixture firms slightly. This makes clean, round balls that hold their shape.
- Using a 1 tablespoon scoop, portion the mixture and roll between lightly greased hands into balls. Place on the lined sheet.
- Melt the remaining 1/2 cup chocolate chips in short microwave bursts, stirring in between until smooth. Dip or drizzle each ball, then roll in sprinkles, crushed candy canes, or coconut. Work in batches so the chocolate sets with the topping.
- Chill 20 to 30 minutes until firm. Serve cold or at cool room temperature.
Notes
Why You’ll Love This Festive Christmas Chocolate Rice Krispie Balls
- No-bake and fast. Ready to chill in minutes.
- Ultra chocolatey with the perfect crisp bite.
- Easy to decorate for Christmas with sprinkles or crushed candy canes.
- Make-ahead friendly for parties and gifting.
- Simple pantry ingredients with flexible swaps.
Festive Christmas Chocolate Rice Krispie Balls Ingredients & Substitutions
- 3 cups crispy rice cereal. Use gluten-free crispy rice cereal if needed.
- 1 cup semi-sweet chocolate chips for the mixture.
- 1/2 cup semi-sweet chocolate chips for coating or drizzle. Swap with dark or milk chocolate.
- 1/2 cup creamy peanut butter. Almond, cashew, or sunflower seed butter work well.
- 1/4 cup unsalted butter. Coconut oil works for dairy-free.
- 1/3 cup honey or light corn syrup. Maple syrup adds a softer set and light maple flavor.
- 1 teaspoon vanilla extract for warmth.
- 1/4 teaspoon fine sea salt to balance sweetness.
- 1/2 cup holiday sprinkles, crushed candy canes, or shredded coconut for rolling. Pick your favorite festive finish.
Optional boosters: add 1 tablespoon cocoa powder to intensify chocolate or 1/2 teaspoon peppermint extract for a minty twist.
Step-by-Step Instructions to Make Festive Christmas Chocolate Rice Krispie Balls
1. Prep Your Pan and Ingredients
Line a baking sheet with parchment. Measure all ingredients so the mixture comes together smoothly. Set sprinkles in a shallow bowl.
2. Melt the Chocolate Base
In a medium saucepan over low heat, melt 1 cup chocolate chips, peanut butter, butter, and honey, stirring constantly until smooth and glossy. Remove from heat and stir in vanilla and salt. If using peppermint extract or cocoa powder, add now.
3. Fold in the Cereal
Pour the crispy rice cereal into the warm chocolate mixture. Use a spatula to gently fold until every piece is coated without crushing the cereal.
4. Quick Chill for Easy Rolling
Refrigerate the bowl for 10 minutes so the mixture firms slightly. This makes clean, round balls that hold their shape.
5. Scoop and Roll
Using a 1 tablespoon scoop, portion the mixture and roll between lightly greased hands into balls. Place on the lined sheet.
6. Coat or Decorate
Melt the remaining 1/2 cup chocolate chips in short microwave bursts, stirring in between until smooth. Dip or drizzle each ball, then roll in sprinkles, crushed candy canes, or coconut. Work in batches so the chocolate sets with the topping.
7. Set and Serve
Chill 20 to 30 minutes until firm. Serve cold or at cool room temperature with your favorite holiday sips.
Tips for Success
- Go low and slow when melting so the chocolate stays silky and does not scorch.
- Lightly oil your hands before rolling to prevent sticking.
- Chill the mixture briefly. Too warm and the balls will slump, too cold and the mixture will crack.
- Weigh or measure cereal accurately so the ratio stays fudgy and not dry.
- Add sprinkles right after dipping so they adhere before the coating sets.
Variations of Festive Christmas Chocolate Rice Krispie Balls
- Peppermint chocolate: add 1/2 teaspoon peppermint extract and roll in crushed candy canes.
- White chocolate wonder: use white chips for the drizzle and roll in red and green sanding sugar.
- Nut-free sunbutter: swap peanut butter for sunflower seed butter and use allergy-friendly chocolate.
- Rocky road: fold in 1/2 cup mini marshmallows with the cereal and drizzle with extra chocolate.
- Salted caramel: add 2 tablespoons caramel sauce to the base and finish with a tiny pinch of flaky salt.
Serving Suggestions: What to Pair with Festive Christmas Chocolate Rice Krispie Balls
- Peppermint hot chocolate or a cinnamon latte.
- A holiday dessert board with shortbread, truffles, and candied nuts.
- Vanilla ice cream for a warm cold contrast.
- After-dinner espresso for a classic pairing.
Storage & Reheating Instructions
- Room temperature: up to 3 days in a cool, dry spot in an airtight container with parchment between layers.
- Refrigerator: up to 1 week for the firmest texture.
- Freezer: up to 2 months. Freeze on a tray, then store in a zip-top bag. Thaw 15 to 20 minutes at room temperature.
- No reheating needed. If overly firm, rest at room temperature for 10 minutes before serving.
Memories Made Around the Table
Every December my kids decorate these in assembly line style. Someone dips, someone sprinkles, everyone sneaks a taste. The sparkling tray says Christmas is here and the kitchen smells like chocolate and joy.
FAQs
Can I make these without peanut butter? Yes. Use almond or cashew butter for a similar texture, or sunflower seed butter for a nut-free option.
Why are my balls crumbling? The mixture likely cooled too much or there is too much cereal. Warm it briefly to soften or fold in 1 to 2 tablespoons additional peanut butter.
Do they need to be refrigerated? They can sit at cool room temperature for a few days, but I prefer refrigeration for a firmer set and longer freshness.
Can I double the recipe? Absolutely. Melt the base in a large pot and work in batches when decorating so the coating sets evenly.
How do I keep the chocolate shiny? Avoid overheating and moisture. Melt gently and keep water away from the bowl to prevent seizing.
Final Thoughts
Festive Christmas Chocolate Rice Krispie Balls are the effortless holiday sweet that never fails. Keep a batch chilled for last minute guests, pack them in tins for neighbors, and watch them disappear from every cookie platter.