These white chocolate rice krispie balls are bite-sized marshmallow cereal treats, rolled by hand, dipped in melted white chocolate, and covered in red, green, and white nonpareils. The recipe makes 20 balls about 1 to 1.5 inches wide, takes about 55 minutes including the time the chocolate needs to set, and never goes near the oven.
The trick is temperature. Roll the marshmallow mixture while it is warm but safe to handle, and let the melted chocolate sit for a minute so it clings to the balls instead of running off. They are my go-to Christmas chocolate rice krispie balls when the holiday weekends get busy and I still want something festive on the table.
Following a special diet?
Every recipe on this site can be converted to gluten-free, vegan, dairy-free, keto, nut-free or egg-free with adjusted ratios so nothing falls flat.
Try the Recipe Converter →The Numbers for 20 Christmas Rice Krispie Balls
- Yield: 20 balls, each about 1 to 1.5 inches in diameter
- Time: 35 minutes hands-on, about 20 minutes to set, 55 minutes total
- Base: 3 cups puffed rice cereal, 1½ cups mini marshmallows, 4 tablespoons unsalted butter, 1 teaspoon vanilla
- Coating: 2 cups white chocolate chips or white candy melts, plus 1 tablespoon coconut oil if you want it thinner
- Decoration: ½ cup red, green, and white nonpareils
- Storage: 3 days airtight at room temperature, or up to 1 week in the fridge
A Christmas Treat That Started on a Busy Weekend
I first made these a few years ago during one of those holiday seasons where every weekend was packed with parties. I needed something quick that still felt special, and I wanted the nostalgic flavor of the classic marshmallow cereal treats I made with my family as a child. The first batch filled my kitchen with the smell of warm butter and melted marshmallows, and it went straight back to those childhood Christmases.
Rolling them into balls and dipping them in white chocolate turned an everyday snack into something that looks right on a holiday cookie tray. They have been part of our Christmas snack lineup every year since, alongside their cousins, the no-bake rice krispie Christmas puddings, and I have passed the recipe on to friends who now make them for their own gatherings.
Rice Krispie Balls Without Peanut Butter
Many older recipes for Christmas chocolate rice krispie balls are held together with peanut butter, butter, and powdered sugar. This version has no peanut butter at all. The cereal is bound with melted marshmallows and butter, the same way you make classic squares, so the center stays light, crisp, and a little chewy, and the treats work for guests who avoid peanuts.
If you do love the peanut butter version, my peanut butter rice krispie treats are the bar form of that flavor. Always check the labels on your chocolate and sprinkles if you are making a nut-free tray, since some brands are processed alongside nuts.
Mixing and Rolling the Marshmallow Cereal Balls
Melt the butter in a large saucepan over low heat, then add the mini marshmallows. If you are using the marshmallow fluff option, use 1 cup of mini marshmallows plus ¼ cup of fluff instead. Stir constantly until everything is smooth, take the pan off the heat, and stir in the vanilla. Fold in the cereal gently until every piece is coated.
Now wait 2 to 3 minutes. Straight off the stove the mixture is too hot and too sticky to roll. A few minutes later it is warm, pliable, and still sticky enough to hold together. Lightly grease your hands with butter or cooking spray and roll bite-sized balls about 1 to 1.5 inches across. If the mixture feels crumbly, press each ball firmly between your palms rather than rolling it loosely.
Set the shaped balls on a parchment-lined baking sheet and let them cool completely before you dip them. Warm balls soften the chocolate, and you end up with thin, streaky shells.
White Chocolate Chips or Candy Melts for Dipping?
Both are listed in the recipe and both work. White chocolate chips taste creamier, but they melt thicker because they are made to hold their shape in cookies. That is why the recipe includes 1 tablespoon of coconut oil as an option: stir it in if the melted chips look heavy or gloppy. Candy melts are made for dipping, so they melt thinner and set firm and shiny at room temperature, which helps if the balls will sit out on a party table.
Whichever you use, melt it in the microwave in 20 to 30 second bursts and stir between each one. White chocolate scorches and seizes easily, so short intervals matter more here than with dark chocolate. The same melting method works for Christmas chocolate bark if you have coating left over.
Dipping, Sprinkling, and Setting the Balls
Let the melted chocolate rest for a minute or two so it thickens slightly. Drop one ball in, turn it to coat, then lift it out with a fork and tap the fork on the edge of the bowl so the extra chocolate drips back. Set it on the parchment and add the nonpareils right away. White chocolate sets fast, especially in a cool kitchen, and sprinkles only stick while the coating is wet. I dip and sprinkle one ball at a time for that reason.
Leave the tray at room temperature until the shells are firm, or slide it into the fridge for 15 to 20 minutes to speed things up. You know they are ready when the chocolate looks matte and no longer feels tacky.
When the Coating or the Centers Misbehave
- Balls fall apart while rolling: the mixture cooled too much or was not pressed firmly. Squeeze each ball tightly, or warm the pan over very low heat for a few seconds.
- Mixture sticks to your hands: grease your palms again every few balls.
- Chocolate turned thick and grainy: it overheated. Start over with fresh chocolate and shorter bursts; seized white chocolate rarely comes back smooth.
- Coating is too thick to dip: stir in the tablespoon of coconut oil.
- Sprinkles slide off or will not stick: the chocolate had already set. Sprinkle each ball the moment it comes out of the bowl.
- Shells look streaky or soft: the balls were still warm when dipped. Let them cool fully first.
Gifting and Holiday Make-Ahead Plan
Because they keep for up to a week in the fridge, these are an easy treat to make two or three days before a party or a cookie swap. Stack them in a tin with parchment between the layers so the sprinkles do not stick together. For ideas on tins, bags, and boxes, see my guide to Christmas cookie packaging.
On a dessert board they sit nicely next to candy cane fudge snowballs, Christmas tree cake pops, and a few snowman marshmallow cupcakes. Pack a few into clear treat bags with ribbon for party favors, or serve them with a mug of Christmas hot chocolate, which balances the sweetness of the white chocolate.
Sprinkle Swaps and Other Rice Krispie Ideas
The base never changes, so the only thing you swap is the decoration. Use pastel nonpareils for Easter, red and blue for the Fourth of July, or orange and black for Halloween. For a different Christmas flavor, try white chocolate cranberry rice krispie treats or spiced gingerbread rice krispie treats, and browse my easy Christmas desserts for the rest of the tray.
Rice Krispie Ball Questions
What are the steps to make white chocolate rice krispie truffles?
Melt butter and mini marshmallows, stir in vanilla and puffed rice cereal, cool 2 to 3 minutes, roll into 1 to 1.5 inch balls, dip in melted white chocolate, sprinkle, and let them set for about 20 minutes.
How do you keep rice krispie balls from falling apart?
Roll them while the mixture is still warm and press each ball firmly with greased hands. Once the marshmallow cools completely, it stops binding.
Can I make Christmas rice krispie balls ahead of time?
Yes. They keep for 3 days in an airtight container at room temperature or up to 1 week in the fridge, so you can make them a few days before a party.
Why did my white chocolate seize?
It got too hot. Melt white chocolate in 20 to 30 second bursts, stir well between each one, and keep water away from the bowl.
Do I need marshmallow fluff?
No. Use 1½ cups of mini marshmallows on their own, or 1 cup of mini marshmallows plus ¼ cup of marshmallow fluff. Both versions bind the cereal well.
Christmas Rice Crispy Treats
These white chocolate rice krispie balls are a no-bake Christmas treat made with puffed rice cereal, mini marshmallows, butter, and vanilla, rolled into bites and dipped in white chocolate. The recipe makes 20 balls about 1 to 1.5 inches wide in about 55 minutes, with a crisp, chewy center and a smooth shell covered in red, green, and white nonpareils. Cool the marshmallow mixture for 2 to 3 minutes before rolling with greased hands, and let the melted chocolate thicken for a minute so it coats evenly. Make these Christmas rice krispie balls for cookie trays, gift tins, classroom parties, and cookie swaps. They contain no peanut butter and keep 3 days at room temperature or 1 week in the fridge.
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
- MAKE THE RICE KRISPIE MIXTURE: In a large saucepan, melt the butter over low heat. Once melted, add the mini marshmallows and marshmallow fluff. Stir continuously until everything is melted and smooth. Remove the pan from heat and stir in the vanilla extract. Gently fold in the puffed rice cereal, mixing until the cereal is fully coated. Let it cool for 2 to 3 minutes until warm but safe to handle.
- SHAPE THE BALLS: 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 the mixture is crumbly, press gently to shape each ball. Place the shaped balls on a parchment-lined baking sheet and let them 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 round until smooth. If the chocolate is thick, stir in 1 tablespoon of coconut oil to loosen the texture. Let the melted chocolate sit for a minute or two so it slightly thickens for easier coating.
- COAT THE BALLS AND ADD SPRINKLES: Dip each rice krispie ball into the melted white chocolate until fully coated. 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 rice krispie balls to set at room temperature, or place the tray in the refrigerator for 15 to 20 minutes to speed up the process. Once the chocolate is firm, transfer the balls to a serving dish or airtight container. Stack neatly to show off the festive colors.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. If stacking, place parchment paper between layers to prevent sticking. Roll the mixture while it is still warm; once it cools fully it will not hold together. Let the balls cool completely before dipping so the coating sets smooth. White chocolate chips melt thicker than candy melts, so add the optional coconut oil if the chocolate is hard to dip. Add the sprinkles to each ball right after dipping, before the chocolate sets.
Nutrition Information
Yield
20Serving Size
1Amount Per Serving Calories 269Total Fat 10gSaturated Fat 6gUnsaturated Fat 4gCholesterol 12mgSodium 56mgCarbohydrates 41gFiber 1gSugar 24gProtein 3g
Emma
I didn’t have alot of white chocolate meets so I used tempered dark chocolate. I used the white chocolate and melted it into the marshmallow mix to add some depth. My only issue is that when coating the balls, I didn’t get a nice smooth look for to the rice crispie.. Is it because your white chocolate was thicker?
Hi Jo-ann,
Thanks for sharing your creativity—I love how you adapted the recipe with tempered dark chocolate and added white chocolate to the marshmallow mix for extra flavor! As for the coating, you’re right: the consistency of white chocolate tends to be naturally thicker, which can create that smoother look. If the tempered dark chocolate was thinner, that might explain the difference. Next time, you could try letting the chocolate cool slightly before dipping—it thickens as it cools and coats more evenly. Hope this helps, and great job! 😊
In the ingredients list you have marshmallow fluff but I do not see where you incorporated it it in the instructions..im assuming just melting with marshmallows
You’re absolutely right, Lana. That marshmallow fluff in the ingredients list doesn’t get mentioned in the steps. Thanks for catching that.
If you’re using both mini marshmallows and marshmallow fluff, you can add them together during the melting step. Melt the butter first over low heat, then stir in the mini marshmallows and the fluff at the same time. They’ll melt down together smoothly and create that extra gooey, cohesive texture. The fluff just gives a bit more creaminess and stretch to the mix.
You can also make it with only marshmallows or only fluff, but the combo makes it slightly softer and easier to shape.
I’ll go ahead and update the instructions to reflect that more clearly. Appreciate you pointing it out.
Hello! I’m curious on how many of the balls do you get out of this recipe? Thanks!
Linda, this batch usually gives me around 18 to 22 balls when I roll them about an inch wide. The count shifts a little depending on how firmly you pack each one. When I make them for classroom parties, I keep them on the smaller side and easily reach the higher end of that range. 😊
Could you freeze these?
Yes, Kerri, they freeze very well. Let them cool completely, place them in an airtight container, and freeze for up to two months. The texture holds up nicely after thawing.
Can these get frozen?
Kris, they can be frozen without any issues. Cool them first, wrap them securely, and keep them in the freezer for a few weeks. The flavor stays the same once they thaw.
I don’t see the amount of butter used.
Hi, Katherine! It is 4 tablespoons of unsalted butter.
Can you use almond bark instead of chocolate chips?
Yes, Riley, you can use almond bark instead of chocolate chips. It melts more smoothly and sets up firm once it cools, so your rice krispie balls will have a nice, glossy coating. Just chop it if needed and temper the temperature so it doesn’t seize.
Emma, believe it or not, this was my first time making rice krispy treats! But, didn’t go as planned….no matter what I did, I could not get the mix rolled into balls. I gave up and just patted mix into an 8×8 dish and cut out little squares. Dipped in white almond bark and they turned out great! Have a very Merry Christmas!
Hi Deborah! That still sounds like a win to me 😊 The squares dipped in white almond bark must’ve looked really cute too. Getting the mixture to hold together can definitely be tricky, especially if the marshmallow mix cools down too quickly or gets a little too stiff. I’ve found that working with slightly damp hands (or lightly greased) helps a lot when shaping them into balls. But honestly, adapting the recipe like you did is exactly what I’d do if the texture wasn’t cooperating. Hope you have a lovely Christmas, and I appreciate you trying the recipe!
Hi, I tried this recipe for the first time. I used the 1c of marshmallows and a 1/4c of Fluff and unfortunately as I was shaping the balls they kept crumbling. Should I have used more marshmallows?
Hi Michelle, thanks for sharing how it went. It definitely sounds like the mixture was a bit dry, and yes using more marshmallows would help with that. When it starts crumbling while shaping, it’s usually a sign the mix needs more moisture or wasn’t fully coated.
I’d try bumping up the marshmallows next time to closer to 1¾ cups total (whether mini or fluff, or a mix of both), and make sure they’re fully melted and smooth before adding the cereal. Also, try not to let it cool too long before shaping the mixture gets firmer as it sits.
Appreciate you giving it a go, and I hope the next batch holds together better