Christmas Chocolate Rice Krispie Balls are crunchy, peanut‑buttery little bites coated in chocolate and finished with festive sprinkles. They come together quickly with pantry staples and no baking, which makes them perfect for cookie trays, classroom treats, or last‑minute holiday gifts.
Stirring Rice Krispies into a sweet peanut‑butter base gives each ball an airy crunch, while a thin chocolate shell locks everything together and lets you dress them up with red‑and‑green sprinkles. The powdered sugar and melted butter help the mixture hold its shape so the balls stay firm but still melt in your mouth.
Ingredients
- 3 cups Rice Krispies cereal
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, melted
For dipping and decorating (add these to complete the recipe):
- 1–1 1/2 cups semisweet or milk chocolate chips or melting wafers
- 1 tablespoon coconut oil (optional, to thin chocolate)
- Christmas sprinkles for the tops
Step‑by‑Step Instructions
1. Make the peanut‑butter mixture
- In a mixing bowl, stir together the melted butter and peanut butter until smooth.
- Add the powdered sugar and mix until thick and creamy with no dry pockets.
- Gently fold in the Rice Krispies cereal until everything is evenly coated; the mixture should be soft but not too sticky. If it’s very loose, add a spoonful more powdered sugar.
2. Shape and chill the balls
- Line a baking sheet with parchment paper.
- Scoop about 1 tablespoon of the mixture at a time and roll into tight balls with your hands.
- Arrange them on the baking sheet and refrigerate or freeze for 20–30 minutes, until firm. Chilled balls are much easier to dip without crumbling.
3. Melt the chocolate
- Place chocolate chips (and coconut oil, if using) in a microwave‑safe bowl.
- Heat in 20‑second bursts, stirring after each, until fully melted and smooth.
- Let the chocolate cool just slightly so it’s fluid but not scorching hot.
4. Dip and decorate
- Using a fork or dipping tool, lower each chilled Rice Krispie ball into the melted chocolate, turning to coat completely.
- Tap off excess chocolate on the side of the bowl, then place the ball back on the parchment‑lined tray.
- Immediately sprinkle the tops with Christmas sprinkles before the coating sets.
- Repeat with all the balls.
5. Set and store
- Refrigerate the tray for about 30 minutes, or until the chocolate is fully firm.
- Transfer the Christmas Chocolate Rice Krispie Balls to an airtight container. Store in the refrigerator for up to 1 week; they also freeze well for longer storage.
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