Christmas Rice Crispy Treats Recipe
Introduction
These Christmas Rice Crispy Treats are a festive twist on a classic favorite. Bite-sized and coated in white chocolate with colorful sprinkles, they make the perfect holiday snack or party treat.
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. Add the mini marshmallows and marshmallow fluff, stirring continuously until melted and smooth. Remove from heat and stir in the vanilla extract. Gently fold in the puffed rice cereal until fully coated. Let 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, gently press to shape. Place the balls on a parchment-lined baking sheet and let cool completely.
- Step 3: Melt the white chocolate chips or candy melts in a microwave-safe bowl in 20–30 second intervals, stirring between each until smooth. If thick, stir in 1 tablespoon coconut oil to loosen. Let the melted chocolate rest for a minute or two to slightly thicken.
- Step 4: Dip each rice crispy ball into the melted white chocolate until fully coated. Use a fork to lift and gently tap off excess chocolate. Place back on the parchment-lined tray and immediately sprinkle with the red, green, and white nonpareils.
- Step 5: Allow the coated balls to set at room temperature or refrigerate for 15 to 20 minutes to speed up setting. Once firm, transfer to a serving dish or airtight container and stack neatly to show off the festive colors.
Tips & Variations
- For more stability, refrigerate the marshmallow mixture for a few minutes before shaping.
- Try using semi-sweet chocolate instead of white chocolate for a different flavor.
- Add a pinch of cinnamon or peppermint extract to the marshmallow mixture for a seasonal twist.
Storage
Store the treats in an airtight container at room temperature for up to 3 days. For longer freshness, keep them in the refrigerator for up to a week. To serve, bring to room temperature or enjoy chilled. Avoid storing in humid areas to keep the sprinkles crisp.
How to Serve
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 adjust the quantity slightly as mini marshmallows melt more evenly and quickly. Cutting regular marshmallows into smaller pieces helps.
What can I use if I don’t have coconut oil?
If you don’t have coconut oil, you can omit it or substitute with a small amount of vegetable oil or shortening to help smooth the melted chocolate coating.
PrintChristmas Rice Crispy Treats Recipe
Celebrate the holidays with these delightful Christmas Rice Crispy Treats, featuring crispy puffed rice cereal coated in melted marshmallows and butter, shaped into festive bite-sized balls, and finished with a smooth white chocolate coating sprinkled with colorful red, green, and white nonpareils. These no-bake treats are fun to make and perfect for holiday parties, gifts, or a sweet snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Approximately 24 bite-sized treats 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
White Chocolate 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. Add the mini marshmallows and marshmallow fluff, stirring continuously until melted and smooth. Remove 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 to prevent sticking. 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 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, until smooth. If thick, stir in 1 tablespoon coconut oil to loosen. Let the chocolate sit for a few minutes to slightly thicken for easier coating.
- Coat the Balls and Add Sprinkles: Dip each rice krispie ball fully into the melted white chocolate. 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 the coated balls to set at room temperature or refrigerate for 15 to 20 minutes to speed up setting. Once firm, transfer to a serving dish or airtight container. Stack neatly and enjoy the festive, colorful treats.
Notes
- Lightly greasing your hands helps prevent the sticky mixture from adhering when rolling the balls.
- If you want firmer treats, refrigerate before dipping in chocolate for easier handling.
- Use good quality white chocolate or candy melts for a smooth coating.
- You can substitute the nonpareils with other festive sprinkles or crushed candy canes for variety.
- Store leftover treats in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Keywords: Christmas Rice Crispy Treats, holiday treats, rice krispie balls, white chocolate coating, festive desserts
